Sodium Acid Pyrophosphate

Food Grade · Industrial Grade (SAPP) — Bulk supply across India & International Markets

What is Sodium Acid Pyrophosphate?

Sodium Acid Pyrophosphate (SAPP) is an acidic phosphate salt widely valued for its dual function as a leavening acid in baking applications and as a discoloration inhibitor in processed potato products. It is a white crystalline powder that reacts with sodium bicarbonate at a controlled, moderate rate, making it particularly suited to baking applications requiring delayed leavening action, while its phosphate chemistry also provides effective metal chelation for colour preservation.

Polychem Industries supplies SAPP in food grade and industrial grade to baking ingredient companies, processed potato manufacturers, meat processors, and metal treatment companies across India and internationally. Its unique combination of controlled-release leavening acid functionality and anti-discoloration properties makes it a specialised and valuable ingredient in baking and food processing applications.

Available Grades

GradeFormPurityStandardApplications
Food GradeWhite crystalline powder95%+ (Food / Industrial Grade)FSSAI / FCC / E450(i)Baking powder, processed potatoes, meat processing
Industrial GradeWhite crystalline powder95%+IndustrialMetal surface treatment, ceramics, ore flotation

Applications & Uses

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Baking Powder & Leavening

A key acid component in double-acting baking powder formulations, reacting with sodium bicarbonate at a controlled, delayed rate during baking (rather than immediately upon mixing), which helps provide consistent leavening throughout the baking process and improved product texture.

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Processed Potato Products

Widely used in frozen french fries, canned potatoes, and other processed potato products to prevent the grey-black discoloration that can occur after cooking, by chelating iron ions that would otherwise react with chlorogenic acid naturally present in potatoes.

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Meat & Poultry Processing

Used in processed meat and poultry products as a water-binding and pH-adjusting agent, contributing to moisture retention and texture improvement, often used alongside other phosphate salts for optimal functional performance.

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Bakery Mixes & Pancake Batters

Used in self-rising flour, pancake mixes, and other bakery products requiring controlled leavening action, providing predictable rise characteristics suited to specific baking time and temperature profiles.

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Metal Surface Treatment

Industrial Grade SAPP is used in certain metal cleaning and surface treatment formulations, taking advantage of its phosphate chemistry for specific industrial cleaning and treatment applications.

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Ceramics & Mineral Processing

Used as a dispersant in certain ceramic processing and mineral ore flotation applications requiring its specific phosphate-based chemical properties.

Technical Specifications

Sodium Acid Pyrophosphate — Key Properties

Chemical FormulaNa2H2P2O7
CAS Number7758-16-9
Molecular Weight221.94 g/mol
AppearanceWhite crystalline powder
Purity95%+ (Food / Industrial Grade)
Melting Point220°C (decomposes)
Density / Bulk DensityBulk density: 0.6–0.8 g/cm3
pH4.0 – 4.5 (1% solution, acidic)
Packaging Available25 kg / 50 kg bags
StorageStore in cool, dry place away from moisture. Hygroscopic — keep sealed. Shelf life 24 months.

Why Source Sodium Acid Pyrophosphate from Polychem Industries?

  • Food Grade (E450(i)) and Industrial Grade available
  • FSSAI compliant Food Grade supply with Certificate of Analysis
  • Controlled-release leavening action ideal for double-acting baking powder
  • Effective discoloration prevention in processed potato products
  • Reliable bulk supply for baking and food processing manufacturers
  • Export documentation experience for international shipments

Frequently Asked Questions

Why is SAPP used to prevent discoloration in potato products?
Potatoes naturally contain chlorogenic acid, which can react with trace iron present in the potato or processing equipment to form a grey-black discoloured compound after cooking. SAPP works by chelating (binding) this iron, preventing it from reacting with chlorogenic acid and thereby keeping processed potato products looking appealing and white/golden rather than developing unwanted discoloration.
How does SAPP work differently from other leavening acids in baking powder?
SAPP reacts with sodium bicarbonate at a moderate, controlled rate that is slower than fast-acting leavening acids like monocalcium phosphate but faster than very slow-acting acids like sodium aluminium sulphate. This intermediate reaction rate makes SAPP particularly valuable in double-acting baking powder formulations, where some gas release is desired during mixing and additional release is needed during baking for optimal product texture.
What is the difference between SAPP and TSPP?
Both are sodium pyrophosphate salts, but they differ in their degree of sodium neutralisation. SAPP (Disodium Pyrophosphate) has two sodium ions and is acidic, making it useful as a leavening acid and discoloration inhibitor. TSPP (Tetrasodium Pyrophosphate) has four sodium ions and is alkaline, making it more suited to applications like meat water-binding and detergent building where an alkaline pH is appropriate.
Do you export Sodium Acid Pyrophosphate outside India?
Yes. We export to Bangladesh, Sri Lanka, Nepal, Bhutan, and South Africa with full export documentation. Contact us for export pricing and lead times.

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