SAPP has the properties of comprehensive phosphates, including metal ion chelating agents, dispersing effects, anti-flocculation properties, emulsifiers, anti-fat oxidation effects, casein viscosity-increasing effects, etc. When the pH is high, it has the effect of inhibiting food spoilage and fermentation. Usually used in combination with other comprehensive phosphates as formulations.

As an acidic salt, SAPP is often mixed with sodium pyruvate (an alkaline salt that has a specific effect on proteins in meat and can significantly enhance the water-holding capacity of meat). It reacts with sodium bicarbonate to generate carbon dioxide, which can be used as a raw material for rapid fermentation powder and can be consumed as a food additive.

In the food industry, it is used as a rapid fermentation agent, quality improver, etc., and is used as an acidic component in the synthesis of leavening agents such as bread and pastries. Combined with other phosphates, it can be used as a water-retaining agent for meat products such as lunch meat, cooked ham, and canned meat, as well as a rehydrating agent for instant noodles. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.