|
Name
|
Sodium pyrophosphate
|
|---|---|
|
Synonyms
|
Disodium pyrophosphate;
Twosodium pyrophosphate two hydrogen;
Amyloid Precursor Protein β, Secreted;
ANTI - DSPP (N - TERM) antibody produced in rabbit;
Dentinal sialophosphoprotein;
Sodium pyrophosphate dibasic practical grade;
SODIUM PYROPHOSPHATE DIBASIC BIOULTR;
Food Grade Sodium Acid Pyrophosphate
|
|
CAS NO.
|
7758 - 16 - 9
|
|
Molecular Formula
|
H₅NaO₇P₂
|
|
Molecular Weight
|
201.97
|
|
EINECS
|
231 - 835 - 0
|
|
Melting Point
|
decomposes 220°C [MER06]
|
|
Density
|
(hexahydrate) 1.86
|
|
Vapor Pressure
|
0Pa at 20°C
|
|
Storage Conditions
|
-70°C
|
|
Solubility
|
H₂O: 0.1 M, 20 °C, clear, colorless
|
|
Form
|
white powder
|
|
Color
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white to off-white
|
|
pH Value
|
3.5-4.5 (20°C, 0.1M in H2O, freshly prepared)
|
|
Biological Source
|
rabbit
|
|
Hydrolysis
|
Fully miscible in water. Insoluble in alcohol and ammonia.
|
|
Stability
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Stable.
|
|
Usage
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It can be used as a leavening agent in baked goods to control fermentation speed and enhance production efficiency.
It is used in instant noodles to reduce rehydration time of the final product, ensuring the noodles are neither sticky nor mushy.
It is applied in biscuits and pastries to shorten fermentation time, lower product breakage rate, create uniform and neat air pockets, and extend shelf life.
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