What is Sodium Acid Pyrophosphate CAS 7758-16-9?

Sodium Acid Pyrophosphate, commonly abbreviated SAPP, is disodium dihydrogen pyrophosphate with CAS 7758-16-9, EINECS 231-835-0 and molecular formula Na2H2P2O7. This food-grade product is normally a white, free-flowing powder or granular material and is the acidic sodium pyrophosphate salt, not tetrasodium pyrophosphate.

What do SAPP 15, SAPP 22, SAPP 28 and SAPP 40 mean?

These numbers describe the rate of reaction, or ROR, which controls how quickly SAPP reacts with sodium bicarbonate to release carbon dioxide. SAPP 15 and SAPP 22 release gas more slowly, while SAPP 28 is commonly used as a double-acting leavening acid and SAPP 40 reacts faster; matching the ROR grade to the mixing and baking process is the most important functional choice.

What are the main applications of food-grade Sodium Acid Pyrophosphate?

The main applications are controlled leavening in bakery systems and iron chelation in potato processing. In baked goods it reacts with sodium bicarbonate to generate volume and texture, while in french fries and potato chips it helps reduce after-cooking darkening; it can also serve as a sequestrant, buffering agent or quality improver in selected processed foods.

Which specifications should buyers check for food-grade SAPP?

Key checks include appearance, assay as Na2H2P2O7, P2O5 content, pH of a 1% solution, ROR value, water-insoluble matter, fluoride, arsenic, lead and heavy metals. The selected grade should be compared with the destination food-additive standard and the specific process requirement, especially when a custom ROR such as 15 or 40 is requested.

How should Sodium Acid Pyrophosphate be packaged and stored?

This product is supplied in a 25 kg kraft paper bag with a PE liner and should be kept in a cool, dry, well-ventilated warehouse in tightly closed, moisture-protective packaging. Because SAPP can absorb moisture, it should be protected from humidity and direct heat, and any opened package should be resealed before the product is returned to storage.

Sodium Acid Pyrophosphate CAS 7758-16-9

Sodium Acid Pyrophosphate, identified by CAS 7758-16-9, is a high-purity inorganic acid salt characterized by its versatile buffering and metal-sequestering capabilities. As a technical-grade sodium acid pyrophosphate, this disodium dihydrogen pyrophosphate functions as a primary sequestrant and pH-regulating agent in various industrial metal treatment processes. This crystalline sodium pyrophosphate acid is valued in electrochemical and surface finishing applications for its ability to remove metallic oxides and provide a controlled acidic environment for stable coating deposition. Our facility provides competitive factory pricing and customized specifications regarding the Rate of Reaction (ROR) to ensure compatibility with specific manufacturing timeframes. For technical validation and regulatory compliance, we offer comprehensive MSDS, TDS, COA documentation and maintain consistent bulk supply for industrial-scale utility.

CAS: 7758-16-9
Synonyms: Disodium dihydrogen pyrophosphate, Disodium dihydrogen diphosphate, SAPP, Disodium pyrophosphate
Einecs: 231-835-0
Molecular Formula: Na2H2P2O7
Grade: Food Grade
Package: 25kg Kraft Paper Bag (with PE liner).

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Product Description

SAPP is an anhydrous white powder that acts as an acidic component in leavening systems. It reacts with Sodium Bicarbonate (Baking Soda) to release carbon dioxide gas, which gives baked goods their volume and sponge-like structure.

Why choose our SAPP?

Stable ROR Values: The most critical quality parameter for SAPP is consistency. Our SAPP 28 offers a predictable “double-acting” effect—releasing some gas during mixing and the rest during heating in the oven.
Color Protection: Apart from baking, our SAPP is widely used in potato processing (french fries) to chelate iron ions, preventing the potatoes from turning gray or black after cooking (after-cooking darkening).
Flowability: Our powder is treated to minimize caking, ensuring it mixes evenly in dry flour blends.

1 Physicochemical Properties

2 Applications

3 Storage Conditions

4 Safety Precautions

Physicochemical Properties

The table below reflects the typical specification for our Export Food Grade SAPP.

Parameter	Specification
Appearance	White free-flowing powder
Assay (as Na2H2P2O7)	≥ 95.0%
P2O5 Content	63.0% – 64.5%
pH Value (1% solution)	3.5 – 4.5
ROR (Rate of Reaction)	28 ± 4 (Standard) / Custom (15 or 40)
Water Insoluble Matter	≤ 1.0%
Fluoride (F)	≤ 10 ppm
Arsenic (As)	≤ 3 ppm
Lead (Pb)	≤ 2 ppm
Heavy Metals (as Pb)	≤ 10 ppm
Loss on Drying (105°C)	≤ 0.5%

Applications

Bakery (Leavening Agent):
- SAPP 28 (Medium): The most popular general-purpose grade. Used in baking powders, cakes, muffins, and pancakes. It releases about 28% of the gas during mixing and the rest during baking.
- SAPP 40 (Fast): Used in donuts and cake mixes where a quick initial rise is needed before the structure sets.
- SAPP 15 (Slow): Used in refrigerated canned doughs (like biscuits) where you don’t want the can to explode during storage.
Potato Processing:
- Used as a dipping solution for french fries and potato chips to maintain a bright, golden color and prevent darkening caused by oxidation.
Meat Processing:
- Sometimes used in processed meats to improve water-holding capacity, often in combination with other phosphates.

For related condensed phosphate materials, see Tetrasodium Pyrophosphate (TSPP) and Sodium Tripolyphosphate.

Storage Conditions

Hygroscopic: SAPP can absorb moisture from the air, which may cause it to lump or cake.
Warehouse: Store in a cool, dry, and well-ventilated area.
Palletizing: Do not stack pallets too high. Excessive pressure combined with humidity can cause the powder at the bottom to harden into blocks.
Packaging: Keep bags tightly closed when not in use.

Safety Precautions

Classification: SAPP is generally recognized as safe (GRAS) for food use.
Handling: It is a mild acid. Prolonged contact with the pure powder may cause skin dryness or irritation. Wear gloves if handling large quantities manually.
Dust: Avoid inhaling the dust. Use a standard dust mask during hopper feeding or mixing operations.
Eyes: If powder gets into eyes, rinse immediately with plenty of water as the acidic nature can sting.

FAQ - Technical & Supply Chain

Q:
What is Sodium Acid Pyrophosphate CAS 7758-16-9?

A: Sodium Acid Pyrophosphate, commonly abbreviated SAPP, is disodium dihydrogen pyrophosphate with CAS 7758-16-9, EINECS 231-835-0 and molecular formula Na2H2P2O7. This food-grade product is normally a white, free-flowing powder or granular material and is the acidic sodium pyrophosphate salt, not tetrasodium pyrophosphate.
Q:
What do SAPP 15, SAPP 22, SAPP 28 and SAPP 40 mean?

A: These numbers describe the rate of reaction, or ROR, which controls how quickly SAPP reacts with sodium bicarbonate to release carbon dioxide. SAPP 15 and SAPP 22 release gas more slowly, while SAPP 28 is commonly used as a double-acting leavening acid and SAPP 40 reacts faster; matching the ROR grade to the mixing and baking process is the most important functional choice.
Q:
What are the main applications of food-grade Sodium Acid Pyrophosphate?

A: The main applications are controlled leavening in bakery systems and iron chelation in potato processing. In baked goods it reacts with sodium bicarbonate to generate volume and texture, while in french fries and potato chips it helps reduce after-cooking darkening; it can also serve as a sequestrant, buffering agent or quality improver in selected processed foods.
Q:
Which specifications should buyers check for food-grade SAPP?

A: Key checks include appearance, assay as Na2H2P2O7, P2O5 content, pH of a 1% solution, ROR value, water-insoluble matter, fluoride, arsenic, lead and heavy metals. The selected grade should be compared with the destination food-additive standard and the specific process requirement, especially when a custom ROR such as 15 or 40 is requested.
Q:
How should Sodium Acid Pyrophosphate be packaged and stored?

A: This product is supplied in a 25 kg kraft paper bag with a PE liner and should be kept in a cool, dry, well-ventilated warehouse in tightly closed, moisture-protective packaging. Because SAPP can absorb moisture, it should be protected from humidity and direct heat, and any opened package should be resealed before the product is returned to storage.

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