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- Carrageenan
- Konjac Gum
- Sodium Alginate
- Xanthan Gum
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- Antioxidants
- Ascorbic Acid
- Sodium Erythorbate
- Sodium Ascorbate
- Erythorbic Acid
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- Vitamins
- Vitamin C
- Ascorbic Acid Coated
- Vitamin B2
- Vitamin B6
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- Sweeteners
- Acesulfame K
- Aspartame
- Sodium Cyclamate
- Sodium Saccharin
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- Preservatives
- Potassium Sorbate
- Sorbic Acid
- Sodium Diacetate
- Calcium Propionate
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- Proteins
- Functional Animal Protein
- Soy Fiber
- Soy Protein Isolated
- Acidulants
- Citric Acid Anhydrous
- Citric Acid Monohydrate
- DL-malic Acid
- DL-tartaric Acid
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- Flavorings
- Vanillin
- Ethyl Vanillin
- Maltol
- Ethyl Maltol
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- Phosphates
- Phosphoric Acid
- Trisodium Phosphate
- Sodium Pyrophosphate
- Sodium Tripolyhosphate(STPP)
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- Natural Fiber
- Wheat Fiber FOODCEL®
- Oat Fiber
- Apple Fiber
- Nutritional Supplement
- DL-Alanine
- DL-Methionine
- Glycine
- L-alanine
- Detail ...
- Coenzymes
- Coenzyme Q10
- Coenzyme-HA
Sodium Acid Pyrophosphate
1. Sodium acid pyrophosphate, or disodium pyrophosphate, is in the shape of white powder, soluble in water.
2. It can be used as a buffering, leavening agent, chelating agent and adhesive.
3. Sodium acid pyrophosphate is widely used in the luncheon meat, cooked ham, canned crab meat to improve their quality.
4. It is the ideal leavening agent for bakery industry.
5. It also can be applied to water retention of meat products and instant noodle.
Specifications of Sodium Acid Pyrophosphate:
| Item | Specifications |
| Appearance | white, free-flowing powder |
| Assay | ≥95.0% |
| PH value | 3.5-4.5 |
| Arsenic | ≤0.0003% |
| Heavy metal AS PB | ≤0.0015% |
| Fluorines | ≤0.005% |
| Water insolubles | ≤0.2 |
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