| Item | Standard | Result |
| Content (Na2H2P2O7)%≥ | 95.0 | 95.5 |
| Phosphorus pentoxide（P2O5） | 63.0-64.0 | 64.0 |
| PH value | 3.5—4.5 | 4.1 |
| Water-insoluble % ≤ | 1.0 | 0.4 |
| Fluoride (F)% ≤ | 0.001 | 0.0007 |
| Heavy metal (Pb)% ≤ | 0.002 | 0.0006 |
| Arsenic (As)% ≤ | 0.0003 | 0.0001 |
| Loss on burning（105℃）%≤ | 0.5 | 0.38 |
(1) As fast fermentation agent, quality improver, leavening agent, buffering agent, chelating agent, rehydrating agent and adhesive in food processing. Sodium Acid Pyrophosphate (SAPP) is used for the acidic components of synthetic leavening agents such as bread and cakes, and has a long CO2 generation time. Sodium Acid Pyrophosphate (SAPP) is suitable for melt-baked foods with less moisture content.
(2) When combined with other phosphates, Sodium Acid Pyrophosphate (SAPP) can be used for cheese, luncheon meat, ham, meat products and A water-retaining agent for aquatic products processing and a rehydrating agent for instant noodles.
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