SAPP 22
1.Grade: Bakery & Food Grade
2.Rate of reaction:22
3.Similiar with SAPP 22 from Innophos
4.Eight min.dough mixing
SAPP 22
Rate of Reaction: Percentage of carbon dioxide gas released by the leavening agent after 8 min.dough mixing. Our SAPP can replace materials from Innophos completely.
Rate of reaction:22
Neutralizing value:72
Remained CO2 Used in Baking:72
Recommended Usage:0.3-0.5%
Product: sodium acid pyrophoshphate(sapp22),food grade
( the ameriphos series products meet the requirement of the current us fcc,ep and fao/who Food Additives rules)
Formula: Na2H2P2O7 Molecular weight: 221.94
CAS No.: 7758-16-9 EINCS No.: 231-835-0
EEC classification: E450(i)
Main usage: SAPP-22 is Slow speed leavening acid, used in low-acting multiple baking powder, refrigerated dough and cakes.
| Properties |
Specification |
| Appearance identification |
White powder |
| Na2H2P2O7 content |
95.0-100.5% |
| p2O5 content |
63.0-64.5% |
| Na2O content |
27.0%min |
| PH(1% solution) |
4.1-4.4 |
| Neutralizing value |
71.5min |
| Arsenic,as As |
3 ppm max |
| Fluoride,as F |
10 ppm max |
| Heavy metals |
10 ppm max |
| Lead,as Pb |
4 ppm max |
| Cadmium,as Cd |
1 ppm max |
| Mercury,as Hg |
0.5 ppm max |
| Insoluble matter |
1.0% max |
| Loss on drying(4hr,@105°C) |
0.5% max |
| Rate of reaction(8min) |
22 |
| Bulkdensity |
650-950g/l |
| Particle size, |
|
| On 100 USP mesh |
10% max |
| Thru 200 USP mesh |
90% min |
Package: 25kg multi-walls PE lined paper bag.
Shelf life: 24 months in original package under dry and cool storage conditions.
Recommended usage: the best addition is 0.3%-0.5%,and P2O5 in final product should not much more than 0.5%.
| Product Type: Baking Ingredients | Type: Leavening Agent | Color: White |
| Packaging: Bag | Form: Powder | Fineness (%): 200 |
| Certification: ISO | Place of Origin: Jiangsu China (Mainland) | Brand Name: AmeriPhos |
| Model Number: AmeriPhos SAPP 22 | Shelf Life: 24 monthes | Weight (kg): 25 |
| Grade: Bakery & Food Grade | ROR: 22 | Particle Size: 200 mesh |
| Color: White powder | Application: Bakery & Meat | Sample: Available |
| H.S.Code: 28353900 | ROR test method: Available |
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