European Community (EC) Number: 231-835-0
Molecular Formula: Na2H2P2O7
IUPAC Name: disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate
Color/Form: White crystalline powder
Density: 1.86 /Hexahydrate/
pH: Between 3,7 and 5,0 (1 % solution)
Disodium pyrophosphate or sodium acid pyrophosphate (SAPP) is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Disodium pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
When crystallized from water, Disodium pyrophosphate forms a hexahydrate, but it dehydrates above room temperature.
Pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations, e.g. Ca2+.
Disodium pyrophosphate is produced by heating sodium dihydrogen phosphate:
2 NaH2PO4 → Na2H2P2O7 + H2O
Disodium Pyrophosphate is an inorganic salt.
Disodium pyrophosphate's functions:
Anticorrosive : Prevents corrosion of the packaging
pH regulator : Stabilises the pH of cosmetics
Chelating : Reacts and forms complexes with metal ions that could affect the stability and / or appearance of cosmetic products
Disodium pyrophosphate is a popular leavening agent found in baking powders.
Disodium pyrophosphate combines with sodium bicarbonate to release carbon dioxide:
Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O
Disodium pyrophosphate is available in a variety of grades that affect the speed of its action.
Because the resulting phosphate residue has an off-taste, SAPP is usually used in very sweet cakes which mask the off-taste.
Disodium pyrophosphate in baking powder, New Zealand, 1950s
Disodium pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450.
In the United States, Disodium pyrophosphate is classified as generally recognized as safe (GRAS) for food use.
In canned seafood, Disodium pyrophosphate is used to maintain color and reduce purge during retorting.
Retorting achieves microbial stability with heat.
Disodium pyrophosphate is an acid source for reaction with baking soda to leaven baked goods.
In baking powder, Disodium pyrophosphate is often labeled as food additive E450.
In cured meats, Disodium pyrophosphate speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate, and can improve water-holding capacity.
Disodium pyrophosphate is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.
Disodium pyrophosphate can leave a slightly bitter aftertaste in some products, but "the SAPP taste can be masked by using sufficient baking soda and by adding a source of calcium ions, sugar, or flavorings."
In leather treatment, Disodium pyrophosphate can be used to remove iron stains on hides during processing.
Disodium pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Disodium pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.
When added to scalding water, Disodium pyrophosphate facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter.
In petroleum production, Disodium pyrophosphate can be used as a dispersant in oil well drilling muds.
Disodium pyrophosphate is used in cat foods as a palatability additive.
Disodium pyrophosphate is used as a tartar control agent in toothpastes.
Used in baking powders and as food acidulant; Hexahydrate: Used in electroplating, metal cleaning and phosphatizing, and drilling muds
Disodium diphosphate is a chemical additive and preservative.
Disodium pyrophosphate has many aliases.
Disodium diphosphate also is known as disodium dihydrogen diphosphate, disodium dihydrogen pyrophosphate and disodium pyrophosphate.
Disodium pyrophosphate also has the name sodium acid pyrophosphate.
This chemical is an odorless white powder and, because it has a valance of greater than two, it can bond to many other chemicals.
Phosphates like disodium phosphate are derived from the element phosphorus.
They’re used to enhance food characteristics like nutritional value and cooking performance.
Disodium phosphate is used in packaged foods, including macaroni and pastas.
Disodium pyrophosphate’s also used in some cheeses as an emulsifier.
You can also find Disodium pyrophosphate in meat products, canned sauces, evaporated milk, and some chocolate.
Originally derived from animal bones and urine, phosphorus is now extracted from phosphate rock.
Disodium pyrophosphate’s purified and put through chemical reactions.
Disodium phosphate is a chemical added to foods, cosmetics, and other products.
Disodium pyrophosphate’s useful as a preservative and a flavor enhancer, among other things.
This artificial type of salt is made from the elements sodium and phosphorus.
Chemists create it in a lab.
They break down naturally-occurring phosphate rock and combine it with sulfuric acid and other substances.
Some foods like legumes and wheat products naturally have similar phosphates.
Processed foods usually have much higher levels of disodium phosphate as an additive.
Disodium phosphate falls into the larger category of sodium phosphates that are used in consumer products.
Disodium pyrophosphate looks like a white, grainy powder.
Disodium pyrophosphate’s very common in processed and packaged foods. Some of the purposes it serves in the manufacturing process are:
Emulsifier: This is a chemical that helps to bind fats and water together.
Fats don’t mix with many other liquids without help.
Emulsifiers have a chemical structure that helps them mix.
Disodium phosphate is a helpful emulsifier for dairy products and other foods.
Cheese, whipped cream, milk, and other dairy products have unique textures and consistencies because of disodium phosphate.
Preservative: Both sodium and phosphorus can help extend foods’ shelf life.
Some of the first instances of preserving and curing food used salt.
Disodium phosphate is also helpful in canning food since it prevents metal from rusting.
Flavor enhancer: Processed foods often have additives that strengthen their flavor and make them more savory.
Many foods have sodium-containing additives to enhance their flavor.
pH control: A food’s pH level (or level of acidity) can affect its nutritional value, color, and other characteristics.
Canning or using jars can alter foods’ pH levels.
Disodium phosphate can help control a food’s pH level throughout the production process.
Some common foods that have disodium phosphate are:
Disodium Phosphate in Cosmetics:
Disodium phosphate is used in some makeups, skin creams, and shampoos.
It can help with things like:
pH control: Your skin has a slightly acidic pH level.
If the cosmetics you use are too basic or too acidic, they can irritate your skin.
They might cause excessive dryness or oiliness.
Disodium phosphate can help keep cosmetics’ pH closer to your skin’s natural level.
Prevents packaging from rust: Disodium phosphate can prevent the metal in packaging from rusting.
This is helpful for food and cosmetic products.
Disodium phosphate is common in many cosmetics:
-Hair dye and bleach
Other products and processes containing disodium phosphate include:
In most products, disodium phosphate is safe.
It doesn’t build up over time to toxic levels in your body.
Disodium phosphate levels are usually low in any product that has it.
It also helps protect against contamination and the decay of food and cosmetics.
Disodium pyrophosphate also known as Sodium Acid Pyrophosphate, is a white powder that is soluble in water and insoluble in ethanol.
Sodium Acid Pyrophosphate is used in the food and beverage industry as a fermentation agent, buffering agent, preservative, and quality improver.
Sodium Acid Pyrophosphate is used in breads, pastries, instant noodles, luncheon meat, cooked ham, canned meat, and other meat products.
Disodium pyrophosphate, is an edible phosphoric salt that helps create leavening used for baking, such as baking powder, and prevents food discoloration, such as in raw potatoes.
Disodium dihydrogen pyrophosphate
Sodium acid pyrophosphate
Polyphosphoric acids, sodium salts
disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate
Disodium acid pyrophosphate
Disodium dihydrogen diphosphate
Pyrophosphoric acid, disodium salt
Sodium pyrophosphate (Na2H2P2O7)
Sodium diphosphate dibasic
disodium hydrogen (hydrogen phosphonatooxy)phosphonate
Glassy sodium phosphate
Sodium dihydrogen pyrophosphate
Sodium polyphosphate, amorphous
DISODIUM PYROPHOSPHATE [HSDB]
DISODIUM PYROPHOSPHATE [INCI]
DISODIUM PYROPHOSPHATE [VANDF]
SODIUM ACID PYROPHOSPHATE [MI]
Diphosphoric acid, sodium salt (1:2)
SODIUM ACID PYROPHOSPHATE [FCC]
SODIUM ACID PYROPHOSPHATE [VANDF]
Sodium pyrophosphate, 200mM buffer solution
anhydrous sodium pyrophosphate
tetrasodium pyrophosphate, 32P2-labeled cpd
tetrasodium pyrophosphate, decahydrate