Overview
Disodium Dihydrogen Pyrophosphate, is a colourless and transparent crystalline powder, hygroscopic, easily soluble in water and insoluble in ethanol. It has a relative density of 1.862, and will decompose into sodium metaphosphate when heated to above 220℃. Disodium pyrophosphate has a variety of uses in the food industry, often mixed with sodium pyrophosphate, can significantly enhance the water holding capacity of meat. In addition, it reacts with sodium bicarbonate to form carbon dioxide and can therefore be used as a raw material for quick baking powders.
Details
| CAS | 7758-16-9 |
|---|---|
| Customized Packaging | 25kg Bag |
| Application | Disodium pyrophosphate is widely used in the production of products. In the food industry, it can be used as a rapid fermentation agent, moisture retention agent, quality improver, used in bread, biscuits and other baked foods and meat, aquatic products and so on. As a quality improver, it can improve the complex metal ions, pH value, increase the ionic strength of the food, so as to improve the adhesion and water retention of the food. It can be used in soda biscuits with a maximum usage of 3.0g/kg, and in bread with a maximum usage of 1.0~3.0g/kg. In addition, it can be used as a baking powder for baked food, controlling the speed of fermentation and improving the intensity of production; it can be used in instant noodles to reduce the rehydration time of finished products, which is neither sticky nor rotten; it can be used in biscuits and pastries to shorten the fermentation time, reduce the rate of product breakage, and loosen the gaps and make them neat. It can extend the storage period. In chemical field, disodium pyrophosphate can be used as PH regulator, metal chelating agent and so on. |
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