Raising and buffering
JECFA recognizes SAPP as a raising agent and buffer. In bakery systems it supplies controlled acidity for reaction with sodium bicarbonate.
Food grade phosphate · Sodium diphosphate · INS 450(i)
Food Grade Sodium Acid Pyrophosphate (SAPP)
Sodium acid pyrophosphate is an acidic sodium diphosphate used as a raising agent, buffer and sequestrant in selected bakery, leavening and meat systems.
- CAS number
- 7758-16-9
- INS number
- 450(i)
- Formula
- Na2H2P2O7
- MOQ
- 500 kg
Reference assay≥95.0%
Standard packing25 kg bag
Container loading24 MT / 20' FCL
QualificationCOA and certificates on request
Direct product answer
What is food grade sodium acid pyrophosphate?
Food grade sodium acid pyrophosphate (SAPP), also called disodium pyrophosphate or disodium dihydrogen diphosphate, is INS 450(i), CAS 7758-16-9 and formula Na2H2P2O7.
This page separates the supplied commercial specification from independent identity references. Legal use, dosage and documentation must be confirmed for the destination market and exact food application.
Functional roles
Why is SAPP used in food processing?
Reaction rate, neutralizing value, particle size, dosage and the complete system determine performance.
Sequestration and moisture management
JECFA also lists sequestration. The supplied information identifies combined-phosphate use for moisture retention in selected meat products.
Food application screening
Common food grade SAPP applications
Legal permissions, use levels and reaction-rate requirements vary by product and destination market.
Bread and bakery
Used as an acidic leavening component with sodium bicarbonate in qualified bread, pastry and baked-goods formulations.
Prepared baking mixes
Evaluate reaction rate, gas release, dough handling, crumb structure, color and finished-product taste.
Synthetic leavening systems
May be combined with other approved leavening acids to achieve the required processing and bake profile.
Cooked ham
Assess water retention, yield, texture and flavor in the actual meat and phosphate system.
Canned meat
Evaluate phosphate compatibility, moisture management and stability under commercial thermal conditions.
Phosphate blends
Control pH, ionic strength, reaction timing and total phosphate use in permitted blends.
Supplied technical data
Food grade SAPP reference specification
The values below reproduce the supplied product sheet. They are not a batch COA or a universal regulatory standard. Confirm the current signed specification and methods before approval.
| Test item | Unit | Specification |
|---|---|---|
| Sodium acid pyrophosphate content | % | ≥95.0 |
| Appearance | — | White powder |
| Water-insoluble matter | % | ≤1.0 |
| Arsenic (As) | mg/kg | ≤3 |
| Loss on drying | % | ≤0.5 |
| Cadmium (Cd) | mg/kg | ≤1 |
| Lead (Pb) | mg/kg | ≤4 |
| Mercury (Hg) | mg/kg | ≤1 |
| Heavy metals (as Pb) | mg/kg | ≤15 |
| Fluoride (F) | mg/kg | ≤10 |
| pH, 1% aqueous solution | — | 3.5–4.5 |
Specification boundary: Confirm reaction rate or dough rate, neutralizing value, particle size, test methods, destination-market rules and the current batch COA.
Qualification support
Documents and evidence to request
Product documents
Request the current specification/TDS, SDS, test methods and representative or batch COA.
Food qualification
Request applicable HACCP, Kosher, Halal and ISO documents; verify product, site, scope and validity.
Independent reference
Review the FAO/WHO JECFA sodium acid pyrophosphate monograph for identity context.
Storage and handling
Protect SAPP from heat and moisture
- TemperatureThe supplied guidance states storage at no more than 30°C.
- EnvironmentKeep sealed in a cool, dry, ventilated place away from sunlight, heat, humidity and contamination.
- Workplace controlsFollow the current SDS and site procedures for dust control, hygiene and personal protection.
Buyer questions
Food grade SAPP FAQ
What is food grade SAPP used for?
SAPP is used as a raising agent, buffer and sequestrant, especially in qualified bakery leavening systems. The supplied sheet also identifies combined-phosphate use in cooked ham and canned meat.
Is SAPP the same as tetrasodium pyrophosphate?
No. SAPP is acidic disodium pyrophosphate, INS 450(i), with formula Na2H2P2O7. TSPP is alkaline tetrasodium pyrophosphate, INS 450(iii).
What is the reference assay?
The supplied sheet states at least 95.0%. Confirm the signed specification and batch COA.
What bakery parameters should be specified?
State reaction rate or dough rate, neutralizing value, particle size, target product and leavening system.
What are the packing and minimum order?
The reference is 25 kg per bag, 24 metric tons per 20-foot container and a 500 kg minimum order.
Editorial review: Bespring Chemical technical and export team · Last reviewed 2026-07-20
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Specification-led sourcing
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