Sodium pyrophosphate

Chemical properties
The appearance of disodium dihydrogen pyrophosphate is white monoclinic crystalline powder or molten solid. Relative density 1.86. Soluble in water, insoluble in ethanol. When the aqueous solution is heated with dilute inorganic acid, it hydrolyzes into phosphoric acid. Sodium acid pyrophosphate is slightly hygroscopic and forms six crystalline hydrates after absorbing water. When heated to above 220℃, it decomposes to form sodium metaphosphate. When used as a leavening agent, it can contain an appropriate amount of aluminum salt and/or calcium salt to control the reaction rate.
Uses
Disodium dihydrogen pyrophosphate can be used as baking powder for baking food to control the fermentation speed and increase production intensity; for instant noodles, it can shorten the rehydration time of the finished product and make it non-sticky and non-rotten. For biscuits and pastries, it can shorten the fermentation time, reduce the product breakage rate, make the loose gaps neat, and extend the storage period. It is used as a rapid fermentation agent, moisture retainer, and quality improver for baked foods such as bread and biscuits, as well as meat and aquatic products. As a quality improver, it has the functions of increasing the complex metal ions, pH value, and ionic strength of foods, thereby improving the binding force and water holding capacity of foods. my country stipulates that it can be used in soda crackers with a maximum usage of 3.0g/kg; the maximum usage in bread is 1.0-3.0g/kg.