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| Brand Name: | Renze |
| Model Number: | SAPP |
| MOQ: | 100kgs |
| Price: | USD1-2/KG |
| Payment Terms: | ,D/A,L/C,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100TONS/MONTH |
Food Grade Raw Material Sodium Acid Pyrophosphate for Biscuits Manufacturing
1.Description
Renze SAPP is a high-purity, controlled-reaction leavening acid specifically engineered for biscuit manufacturing. With 28-32% CO₂ release efficiency and tailored reaction rates, it delivers consistent lift, ideal texture, and extended shelf life for premium baked goods.
Key Biscuit-Making Advantages:
✔ Controlled Reaction – Dual-phase release (25% during mixing, 75% during baking)
✔ Texture Optimization – Creates uniform, tender-crisp structure
✔ pH Balance – Maintains ideal 7.2-7.6 dough pH for golden browning
✔ Clean Label – Non-GMO, aluminum-free leavening alternative
3.Key-Applications:
✔Shortbread & Cookies – Provides gradual lift without premature reaction
✔Crackers – Enhances layered flakiness
✔Gluten-Free Biscuits – Compensates for structural weaknesses
✔Frozen Dough – Maintains potency during storage
❓ "Can SAPP improve gluten-free biscuit structure?"
→ Performance data:
• 0.4% SAPP-40 + 1% pea protein
• Increases volume by 22%
• Reduces crumbliness by 35%
❓ "Your solution for consistent color in rotary molded biscuits?"
→ Browning control:
• 0.25% SAPP-28 maintains pH 7.4-7.6
• Even Maillard reaction (ΔE <1.5 variation)
• Eliminates blotchy spotting
❓ "What's the maximum residual phosphate in final products?"
→ Regulatory limits:
• EU: ≤5,000mg/kg (as P₂O₅)
• US: GMP (typically ≤0.5% finished product)
• China: ≤10g/kg (GB 2760)
❓ "Is your product suitable for organic claims?"
→ Current status:
✖ Not permitted in USDA Organic
✔ Allowed as processing aid in EU Organic
✔ Non-GMO verified alternative available
