Sodium Acid Pyrophosphate (SAPP), chemically known as Disodium Pyrophosphate (Na₂H₂P₂O₇), is the gold standard leavening acid for the baking industry. It determines the volume, texture, and taste of everything from donuts to baking powders.
As a specialized phosphate manufacturer, Goway Chemical supplies premium SAPP (E450i) with precise “Rate of Reaction” (ROR) control to meet specific baking requirements.
Goway Chemical SAPP Powder: Precision ROR for consistent baking results.
Why is SAPP Critical? (The ROR Factor)
Unlike other phosphates, SAPP is categorized by its Rate of Reaction (ROR)—the speed at which it releases CO₂ when mixed with baking soda and water.
| SAPP Grade | ROR Value | Best Application |
|---|---|---|
| SAPP-15 (Slow) | 13 – 17 | Frozen Dough, Canned Biscuits (Needs stability over time) |
| SAPP-28 (Medium) | 26 – 30 | General Baking Powder, Cakes, Sponges |
| SAPP-40 (Fast) | 38 – 42 | Donuts, Industrial Cake Mixes (Instant rise) |
Key Applications
1. Commercial Baking (Leavening Agent)
SAPP reacts with Sodium Bicarbonate to release carbon dioxide gas. The choice of ROR is critical: SAPP-28 is the industry workhorse for double-acting baking powders, providing a balanced gas release during both mixing and oven stages.
2. Potato Processing (Color Retention)
SAPP is widely used in French fries and potato hash browns. It chelates iron ions to prevent “after-cooking darkening,” keeping the potatoes bright and golden.
3. Cured Meats (Color Accelerator)
In cured meats like frankfurters, SAPP accelerates the conversion of sodium nitrite to nitrite oxide, developing the desired pink color faster and stabilizing the flavor.
Goway Chemical SAPP Specifications
We ensure strict quality control to maintain consistent ROR values, which is the #1 pain point for industrial bakers.
- ✔ Purity (Na₂H₂P₂O₇): ≥ 95.0%
- ✔ P₂O₅ Content: 63.0% – 64.0%
- ✔ Heavy Metals (Pb): ≤ 2 ppm (Exceeds FCC standard)
- ✔ pH Value (1% solution): 3.5 – 4.5
FAQ about SAPP
Is SAPP gluten-free?
Yes, Sodium Acid Pyrophosphate is a mineral salt and is 100% gluten-free and vegan suitable.
What is the difference between SAPP and TSPP?
SAPP is acidic (pH ~4) and used for leavening (raising dough). TSPP is alkaline (pH ~10) and is mainly used for meat emulsification and cleaning. They are not interchangeable.
Looking for SAPP-28 or SAPP-40?
Don’t let inconsistent ROR ruin your batch. Contact Goway Chemical for reliable SAPP supply with batch-specific ROR testing.
