As a leavening agent it is applied to roast foodstuffs to control the fermentation speed
Detailed introduction to sodium acid pyrophosphate:
Usage:As a leavening agent it is applied to roast foodstuffs to control the fermentation speed; When applied to instant noodles, it can shorten water resetting time and avoid stickiness and mushiness of the noodles; When applied to crackers or cakes, it may shorten fermentation time, lower the breakage, make the porous space in good order and therefore lengthen the shelf life.
Standard:
|
Item |
Unit |
Specification |
|
|
Tech grade |
Food grade |
||
|
Appearance: |
- |
White powder |
White powder |
|
Main content: |
% |
95 min |
95 min |
|
Phosphorus pentoxide as P2O5: |
% |
63.0-64.0 min |
63.0-64.0 min |
|
Ph of 1% water solution: |
- |
3.5-4.5 |
3.5-4.5 |
|
Heavy metal as Pb: |
% |
-- |
0.002 max |
|
Arsenic as As: |
% |
-- |
0.0003 max |
|
Fluoride as F: |
% |
-- |
0.005 max |
|
Loss on ignition(105℃) |
% |
0.5 max |
0.5 max |
|
Water insoluble: |
% |
1.0 max |
1.0 max |