| Product | Disodium Pyrophosphate |
| Appearance | White crystalline particles |
| Grade | Food Grade |
| Main content % ≥ | 93-100.5 |
| P2O5 % ≥ | 63-64 |
| Purity | 96.5% |
| Cl % ≤ | 0.005 |
| Fe % ≤ | 0.008 |
| Water insoluble % ≤ | 1.0 |
| PH (2% water solution ) | 3.5-4.5 |
| MOQ | 1kg |
Disodium pyrophosphate, white crystalline powder. It is used for baking food, controlling fermentation speed, and improving production intensity; It is used for instant noodles to reduce the rehydration time of finished products, and it is not sticky or rotten. It can be used for biscuits and cakes, shorten the fermentation time, reduce the product damage rate, loosen and tidy the pores, and prolong the storage period.
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.
