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DISODIUM PYROPHOSPHATE

DISODIUM PYROPHOSPHATE
Disodium pyrophosphate, also known as Sodium acid pyrophosphate, is a white, water soluble solid that has many applications in the food industry.
Disodium pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Disodium pyrophosphate is a popular leavening agent found in baking powders.

CAS Number: 7758-16-9
IUPAC Name: Disodium dihydrogen diphosphate
EC Number: 231-835-0
Molecular Formula: Na2H2P2O7

Other names: Disodium pyrophosphate, Disodium dihydrogen diphosphate, Diphosphoric acid, disodium salt, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Sodium acid pyrophosphate, SAPP, Disodium Pyrophosphate, Disodium Diphosphate, Disodium Dihydrogen Diphosphate, Disodium Dihydrogen Pyrophosphate, Diphosphoric Acid, Disodium Salt, Pyrophosphoric Acid, Disodium Salt, Disodium diphosphate, Disodium pytophosphate, Disodium dihydroge3 disodium salt, H5WVD9LZUD, Sodium pyrophosphate (Na2H2P2O7), Diphosphoric acid, sodium salt (1:2), Dinatriumpyrophosphat, Sodium polyphosphates, Natrium polyphosphat, Sodium polyphosphatium phosphate, Natrium polyphosphatium DS42_Sodium Polyphosphate dihydrogendiphosphate, DSSTox_RID_78658, DSSTox_GSID_28842 ,2Na.H2P2O7, Sodium dihydrogen pyrophosphate, Sodium polyphosphate, amorphous, CHEMBL3184949, DTXSID_GSID_28842, LS-2432, NCGC00258367-01, [hydroxy(oxido)phosphoryl] hydrogen phosphate, Sodium acid pyrophosphate, SAPP, Diphosphoric acid, disodium salt, Disodium acid pyrophosphate, Disodium dihydrogen diphosphate, Disodium dihydrogen pyrophosphate, Disodium diphosphate, Pyrophosphoric acid, disodium salt, Sodium pyrophosphate dibasic, disodium dihydrogen pyrophosphate, pyrophosphoric acid, disodium salt (8ci), sapp 40, disodiumdiphosphate, sapp, sodium acid pyrophosphate(sapp), sodium acid pyrophosphate (sapp), dspp, dihydrogen disodium pyrophosphate, disodium pyrophosphate (na2h2p2o7), sodiumpyrophosphate,acid, dinatriumpyrophosphat, disodium pytophospha, disodium pyrophosphate, disodium dihydrogen diphosphate, disodium pytophosphate, diphosphoricacid, disodium salt (9ci), sodiumpyrophosphate (na2h2p2o7) (6ci), sapp 28, sapp-rd 1, disodium dihydrogendiphosphate (na2h2p2o7), sodium hydrogen phosphate (na2h2p2o7), Disodium dihydrogen pyrophosphate, SAPP, E450, 7758-16-9, Disodium diphosphate, Sodium acid pyrophosphate, Disodium dihydrogen pyrophosphate, DISODIUM PYROPHOSPHATE, H5WVD9LZUD, disodium;[hydroxy(oxido)phosphoryl] hydrogen phosphate, MFCD00014246, Disodium acid pyrophosphate, Dinatriumpyrophosphat, Disodiumpytophosphate, Dinatriumpyrophosphat [German], Disodium dihydrogen diphosphate, Disodium dihydrogenpyrophosphate, HSDB 377, Pyrophosphoric acid, disodium salt, UNII-H5WVD9LZUD, Sodium pyrophosphate (Na2H2P2O7), EINECS 231-835-0, Sodium diphosphate dibasic, disodium hydrogen (hydrogen phosphonatooxy)phosphonate, Grahamsches salz, Glassy sodium phosphate, DSSTox_CID_8842, sodium dihydrogendiphosphate, EC 231-835-0, DSSTox_RID_78658, DSSTox_GSID_28842, SODIUMACIDPYROPHOSPHATE, Sodium pyrophosphate, dibasic, Sodium dihydrogen pyrophosphate, CHEMBL3184949, EINECS 272-808-3, Tox21_200813, DISODIUM PYROPHOSPHATE [HSDB], DISODIUM PYROPHOSPHATE [INCI], DISODIUM PYROPHOSPHATE [VANDF], AKOS015916169, AKOS024418779, SODIUM ACID PYROPHOSPHATE [MI], Diphosphoric acid, sodium salt (1:2), SODIUM ACID PYROPHOSPHATE [FCC], NCGC00258367-01, SODIUM ACID PYROPHOSPHATE [VANDF], CAS-68915-31-1

Disodium pyrophosphate is a food-grade chemical compound that belongs to the group of sodium phosphates.
Disodium pyrophosphate is a white, crystalline powder or granular material with various applications in the food industry.

Disodium pyrophosphate is recognized as a food additive and is commonly used for its leavening, buffering, and emulsifying properties.
Disodium pyrophosphate serves as a buffering, chelating and leavening agent.

Disodium pyrophosphate encodes a integral membrane protein.
Disodium pyrophosphate is a soluble protein generated by sequential cleavage with α and γ secretase.

Disodium pyrophosphate, also known as Sodium acid pyrophosphate, is an inorganic compound composed of sodium cation and pyrophosphate anion.
Disodium pyrophosphate is a white, water-soluble solid, commonly used as a buffer and chelating agent and has many applications in food processing industry.

Disodium pyrophosphate is a white monoclinic crystal powder.
Disodium pyrophosphates relative density is 1.86.

Disodium pyrophosphate is soluble in water, insoluble in alcohol.
Disodium pyrophosphate hydrolyzes to orthophosphate when heated in acid medium.

Disodium pyrophosphate is hygroscopic, forms hexahydrate in damp air, and decomposes to metaphosphate at above 220℃.
The leavening acid, Disodium pyrophosphate is an important component of double acting baking powder as well as self rising flour.

Disodium pyrophosphate reacts in stages and is desirable in baking applications for its slow action.
Disodium pyrophosphate or Sodium acid pyrophosphate 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 Disodium pyrophosphate dehydrates above room temperature.

Disodium pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations.
Disodium pyrophosphate, also known as disodium dihydrogen pyrophosphate, Sodium acid pyrophosphate, is white crystalline powder, which has the relative density of 1.864 and can decompose into sodium metaphosphate when Disodium pyrophosphate is heated above 220℃.

Disodium pyrophosphate is easily soluble in water and can form chelates with Cu2+ and Fe2+.
The aqueous solution can be hydrolyzed to phosphoric acid by heating with dilute sulfuric acid or dilute mineral acid.

Disodium pyrophosphate is usually used in food processing industry.
Disodium pyrophosphate, or disodium dihydrogen pyrophosphate, its food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products; also, Disodium pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.

The European food additive number for Disodium pyrophosphate is E450.
Generally, Disodium pyrophosphate is vegan and gluten free.

Molecular Weight: 221.94 g/mol
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 7
Rotatable Bond Count: 2

Exact Mass: 221.90711496 g/mol
Monoisotopic Mass: 221.90711496 g/mol
Topological Polar Surface Area: 130Å²
Heavy Atom Count: 11

Complexity: 143
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0

Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

Disodium pyrophosphate also known as Di-sodium Di-phosphate is an inorganic compound of sodium and pyrophosphate.
Disodium pyrophosphate is white and soluble in water.

Disodium pyrophosphate is manufactured with double drying process like other Pyrophosphates due to heating needed at a high temperature.
Disodium pyrophosphate is solubility in water is 13g Na2H2P2O7/100g H2O at 20 °C, and 20g at 80°C.

The pH of a 1% aqueous solution is 4.1. The usual commercial product is the anhydrous, nonhygroscopic salt in powder form.
The hexahydrate, Na2H2P2O7.6H2O, d 1.85, crystallizes from aqueous solution below 27 °C.

Above this temperature, Disodium pyrophosphate is converted to the anhydrous form.
Disodium pyrophosphate is used as a (tropically stable) acid carrier in baking powder, for improvement of flow properties in flour, for pH regulation, and in dental care products for prevention of tartar formation.

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, Disodium pyrophosphate is usually used in very sweet cakes which mask the off-taste.

Disodium pyrophosphate is manufactured by partially neutralizing food grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate.
Dehydration of monosodium phosphate at 250°C will form Disodium pyrophosphate.

Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough.
Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.

Disodium pyrophosphate dissolves readily to form the anion pyrophosphate which interacts with the proteins in a baked good system to provide a moist texture.
Also, Disodium pyrophosphate provides a buffer system for the dough in the pH range 7.3-7.5, which influences the color of the baked product.

Disodium pyrophosphate is a white, crystalline powder or granular substance.
Disodium pyrophosphate is a sodium salt of pyrophosphoric acid and is commonly used as a food additive and in various industrial applications.

Disodium pyrophosphate has unique chemical properties that make Disodium pyrophosphate versatile in different processes.
Disodium pyrophosphate acts as a leavening agent in food production, helping dough rise and creating a light texture in baked goods.
In addition to its culinary uses, Disodium pyrophosphate is utilized as a buffering agent, stabilizer, and emulsifier in food processing.

Disodium pyrophosphate also finds application as a corrosion inhibitor, pH adjuster, and chelating agent in various industries.
Disodium pyrophosphate is a slow leavening acid and Disodium pyrophosphate may contain a suitable aluminum and/or calcium salt to control the rate of reaction.
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(a).

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[clarification needed] 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,[clarification needed] and can improve water-holding capacity.

Disodium pyrophosphate is also found in frozen hash browns and other potato products, where Disodium pyrophosphate 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."

Disodium pyrophosphate has limited direct uses in water treatment processes.
Disodium pyrophosphate can indirectly contribute to certain aspects of water treatment.

Disodium pyrophosphate is sometimes employed as a pH adjuster and buffering agent in water treatment applications where precise pH control is necessary.
Disodium pyrophosphate can help stabilize and maintain the desired pH range, optimizing treatment processes.

Disodium pyrophosphate can act as a sequestering agent, chelating metal ions and preventing their precipitation or interference with water treatment chemicals.
Its ability to bind with metal ions aids in minimizing scaling and maintaining the efficiency of water treatment equipment.

Disodium pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
Disodium pyrophosphate is a white, water-soluble that serves as a buffering and chelating agent, with many applications in the food industry.

When crystallised from water, Disodium pyrophosphate forms hexahydrate, but Disodium pyrophosphate dehydrates above room temperature.
Disodium pyrophosphate is a polyvalent anion with a high affinity for polyvalent cations.

Disodium pyrophosphate is a popular leavening agent found in baking powders.
Disodium pyrophosphate combines with sodium bicarbonate to release carbon dioxide.

Disodium pyrophosphate is available in a variety of grades that effect the speed of its action.
Because the resulting phosphate residue has an off-taste, Disodium pyrophosphate is usually used in very sweet cakes which mask the taste.

Disodium pyrophosphate is designated in the USA as generally recognized as safe for food use.
Disodium pyrophosphate is used in canned seafood 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.

Disodium pyrophosphate is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Disodium pyrophosphate.
Disodium pyrophosphate is used as an acidulant, buffering agent, and leavening agent.
Disodium pyrophosphate has a dough reaction rate of 24 – 28.

Disodium pyrophosphate is an all-purpose phosphate commonly used in prepared mixes, commercial baking powders, and cake doughnut mixes.
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(a).

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,[clarification needed] and can improve water-holding capacity.

As a leavening acid which combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods.
As a chelating agent to chelate iron to prevent discoloration in processed potato.
Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties.

Disodium pyrophosphate is derived from amyloid precursor protein.
The protein consists of 612 amino acids.
Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP.

Disodium pyrophosphate has neuroprotective, neurogenic and neurotrophic functions.
Amyloid precursor protein a also stimulates gene expression and protein expression.
In leather treatment, Disodium pyrophosphate can be used to remove iron stains on hides during processing.

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.
Disodium pyrophosphate in petroleum production, Disodium pyrophosphate can be used as a dispersant in oil well drilling muds.

Disodium pyrophosphate can also be found in frozen hash browns and other potato products, where Disodium pyrophosphate is used to keep the color of the potatoes from darkening.
Disodium pyrophosphate is a sodium salt of pyrophosphoric acid, and its chemical formula is Na2H2P2O7.

Disodium pyrophosphate in the food industry is as a leavening agent.
Disodium pyrophosphate releases carbon dioxide gas when Disodium pyrophosphate reacts with alkalis, such as baking soda (sodium bicarbonate), when exposed to moisture and heat.

This gas production causes dough or batter to rise, resulting in baked goods with a lighter texture.
Disodium pyrophosphate is often used in baking powder formulations to provide a delayed or slow-acting leavening effect.

Disodium pyrophosphate acts as a pH buffer in various food products, helping to control and stabilize their acidity or alkalinity.
Disodium pyrophosphate is used in processed foods to maintain the desired pH level, preventing changes in flavor, color, and texture.

Disodium pyrophosphate can also serve as an emulsifying agent in certain food products, helping to blend ingredients that would not naturally mix together, such as oil and water.
Disodium pyrophosphate is commonly used in a variety of food products, including baked goods like cakes, muffins, and pancakes, as well as in pancakes, waffles, and other batter-based items.

Disodium pyrophosphate is also used in certain dairy products, such as processed cheeses, to help improve their melting and texture.
Disodium pyrophosphate may be used in meat products as a pH regulator, in canned seafood to maintain product quality, and in potato products like French fries to prevent discoloration.

Uses of Disodium pyrophosphate:
Disodium pyrophosphate is used Buffering Agents, Food & Beverage, Food Additives, Levelling Agents, Oil Field Services, Chelants, and Leather.

Food uses:
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 used as buffering agent, leavening agent, sequestrant agent.
Disodium pyrophosphate can be used in canned food, ham, meat,baking powder and so on.

Disodium pyrophosphate in baking powder, New Zealand, 1950s
Disodium pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing.

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.
Disodium pyrophosphate is used as a tartar control agent in toothpastes.
Disodium pyrophosphate can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone.

Disodium pyrophosphate is also found in frozen hash browns and other potato products, where Disodium pyrophosphate is used to keep the color of the potatoes from darkening.

Disodium pyrophosphate can stabilize hydrogen peroxide solutions against reduction.
Disodium pyrophosphate can leave a slightly bitter aftertaste in some products, but "the Disodium pyrophosphate 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.

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.

Because Disodium pyrophosphate is slow acting and does not react quickly with baking soda, Disodium pyrophosphate is the most commonly used leavening acid for self rising flour for the home baker.
Per 21 C.F.R. § 137.180(a) 2018, self rising flour must contain enough leavening acid to neutralize the baking soda, but the combination of both can not exceed 4.5 parts per 100 parts flour.

The quantity of leavening acid needed hinges on Disodium pyrophosphate's neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid.
For Disodium pyrophosphate, NV is 70.

Because Disodium pyrophosphate can have a slight bitter taste, Disodium pyrophosphate’s important to use sufficient baking soda in applications as well as use this leavening acid in combination with sugary goods such as doughnuts and cakes.

In canned tuna, Disodium pyrophosphate prevents harmless struvite crystals from forming.
Cake doughnuts are an important application for Disodium pyrophosphate, where initial gas production is necessary for buoyancy in a fryer system.
Also, Disodium pyrophosphate is useful for cakes, where initial gas production is necessary for consistency of pan fill.

Other non-bakery food applications of Disodium pyrophosphate include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.
Disodium pyrophosphate can be used as a leavening chemical for bread to help Disodium pyrophosphate rise.

Disodium pyrophosphate's used in sausage to enhance flavor and color.
In french fries, the chemical reduces levels of a carcinogen called acrylamide.

Disodium pyrophosphate also prevents discoloration in potatoes and sugar syrups.
Disodium pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
Disodium pyrophosphate is widely used as thinner in oil well drilling muds and even as an industrial cleaner.

Disodium pyrophosphate's key advantages are:
Aids in the removal of calcium and reduces pH in cement contaminated fluids.
At low concentration levels, Disodium pyrophosphate is fast-acting and effective.

Aids break up clay particles and sediments, which enables them to be extracted during oil well development.
Disodium pyrophosphate is used in the chemical clean up of fluids which have been contaminated by cement.
Disodium pyrophosphate decreases the viscosity and gel strengths in freshwater drilling fluids.

Disodium pyrophosphate is used as a deflocculant (thinner) in freshwater mud systems.
Disodium pyrophosphate is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.

In cementing applications, Disodium pyrophosphate is used for two primary purposes:
Contaminated drilling mud can result in fluid loss, thickening time, and viscosity.
Disodium pyrophosphate is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.

Solids carrying fluid or drilling mud must be removed from the perforation channels and the rock face to allow a good cement bond and complete fill-up of the voids.
Incorporating Disodium pyrophosphate into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.

Disodium pyrophosphate is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant.
Actively thins out reactive clays.
In non-dairy creamers, Disodium pyrophosphate is added to protect the proteins from heat dehydration, to stabilize the fat emulsion, and to buffer Disodium pyrophosphate.

Processed potatoes are protected from iron-induced darkening when treated with Disodium pyrophosphate.
Addition of Disodium pyrophosphate to albacore tuna during canning decreases or prevents formation of struvite crystals.

Disodium pyrophosphate is used in meat processing to accelerate development of red color in wieners, bologna, and other emulsion-type meat products.
Disodium pyrophosphate can be used as an emulsifying agent during cheese processing to produce a hard, non-melting cheese product.

Disodium pyrophosphate is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength.
Disodium pyrophosphateis used in instant noodles to reduce time after subjecting to water.

Disodium pyrophosphate is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage.
Disodium pyrophosphate is used Vegetables (esp. potatoes) processing.

Disodium pyrophosphate is used Seafood, meat, cheese processing.
Disodium pyrophosphate is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.

As quality improver, Disodium pyrophosphate enhances complexation,PH value and Ionic strength.
According to rules, Disodium pyrophosphate's max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.

Disodium pyrophosphate is reactive not only with sodium bicarbonate, but also with calcium salts, proteins and heat.
Disodium pyrophosphate dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations.
Due to its acidic nature, Disodium pyrophosphate is especially effective for treating cement contamination.

Disodium pyrophosphate dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound.
Disodium pyrophosphate dispersant can also be used to treat calcium contamination, especially contamination resulting from cement.

Because of Disodium pyrophosphate's acidic nature, Disodium pyrophosphate dispersant is not normally used in muds where the pH exceeds 9.5.
Disodium pyrophosphate is one of the two acid components used in commercial baking powders.

Disodium pyrophosphate gives baking powder the time and temperature element contributing to the "Double Acting" power.
Regular Disodium pyrophosphate is used in cakes, sponges and refrigerated dough where a slower reactivity is desired.

Usage 1g of sodium bicarbonate to 1.38g Disodium pyrophosphate or as recipe indicates
Disodium pyrophosphate (SAPP), or disodium dihydrogen pyrophosphate, Disodium pyrophosphate's food grade is commonly used with sodium bicarbonate as a leavening agent in bakery products.

Also, Disodium pyrophosphate maintains the color in processed potatoes and also prevents struvite crystal in canned seafood.
The European food additive number for Disodium pyrophosphate is E450, Disodium pyrophosphate.
Bakery
Canned Sea Food
Potato Products

Disodium pyrophosphate is a white, crystalline powder or granular material with various applications in the food industry.

Recommended use in following applications: as a constituent of baking powder, as a constituent of blanching solutions for preventing after-cooking darkening of potatoes, as a constituent of phosphate mized in meat processing, as a constituent of cheese emulsifying salts, as a general buffer and acidifying agent in foodstuffs, as a dispersant in oil well drilling muds, in leather treatment to remove iron stains, in the stabilization of hydrogen peroxide solutions, as a cleaning agent, in conjunction with sulphamic acidn in certain dairy applications, as seafood preservative.

To use: as leavening agent
Applications include food &amp|beverage (popular leavening agent found in baking powder, used in very sweet cakes which mask the off-tast, canned seafood, Disodium pyrophosphate is used to maintain color and reduce purge, frozen hash browns and other potato products, where Disodium pyrophosphate is used to keep the color of the potatoes from darkening)|agriculture (pet food used in cat foods as a palatability additive, removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter and&nbsp|industrial (petroleum production, Disodium pyrophosphate can be used as a dispersant in oil well drilling muds, leather treatment to remove iron stains on hides, dairy applications for cleaning, remove soapstone).

Disodium pyrophosphate is used as a buffering and chelating agent, with many applications in the food industry.
Disodium pyrophosphate is one of the popular food additives and ingredients in most countries.

Disodium pyrophosphate used as buffering agent, leavening agent, sequestrant agent.
Disodium pyrophosphate can be used in canned food, ham, meat,baking powder and so on.

Disodium pyrophosphate is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
Disodium pyrophosphate is used as a leavening agent, reducing zymosis time and can also be used as a water retention agent, and a quality improver for meat and sea food processing.
Disodium pyrophosphate is used strengthen the feed nutrition .

Disodium pyrophosphate, often abbreviated as SAPP is an edible phosphoric salt available as a white crystalline powder in the market.
In food and beverage industry, Disodium pyrophosphate is mostly used as a leavening agent in self-rising and baked goods and as a quality improver for meat and fish processing.

Besides food and beverage, Disodium pyrophosphate is also used in leather industry for leather processing and petroleum industry in the drilling of oil wells as dispersants.
Hence, the manufacturers are offering Disodium pyrophosphate in food grade or chemical so that their product can be utilized in all the above mentioned end-use industries and applications.

Consumers of Disodium pyrophosphate such as bakery producers are preferring the use of Disodium pyrophosphate as Disodium pyrophosphate can offer variable rates of reaction and leavening by gas production based on its granulation.
They are using Disodium pyrophosphate alone or in combination with other leavening agents depending on the requirement of product.

Disodium pyrophosphate, or SAPP, is used in the food industry.
More specially, Disodium pyrophosphate is used for certain types of baking powder and baking creams in addition to working as a leavening agent for prepared cake and doughnut mixes.
Disodium pyrophosphate maintains the natural white color of cooked potatoes.

Disodium pyrophosphate is used as chelating agent or buffering agent in many Food & Industrial applications.
Disodium pyrophosphate is used to remove Iron stains during processing of leather.
Disodium pyrophosphate is used as a dispersant in oil well drilling application.

Disodium pyrophosphate is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1.
Disodium pyrophosphate is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c.

Disodium pyrophosphate is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process.
Disodium pyrophosphate is used in baking powder as a leavening agent.

Disodium pyrophosphate is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium.
Disodium pyrophosphate is used to sequester metals in processed potatoes.

Disodium pyrophosphate is currently used by the sausage industry to accelerate development of cured meat color.
The cured color accelerator was examined, through sensory evaluation and instrumental measurements, for its effects on the texture of frankfurters.

Disodium pyrophosphate is anhydrous form, pyrophosphate salt used in buffers.
Disodium pyrophosphate is used as a deflocculant (thinner) in freshwater mud systems.

Disodium pyrophosphate is often used to break up mud rings when water drilling and is also used to thin out cement before cementing casing.
Disodium pyrophosphate is used as leavening agent in baking powders, combining with sodium bicarbonate to release carbon dioxide.

Disodium pyrophosphate speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity.
Disodium pyrophosphate is also found in potato products, where Disodium pyrophosphate prevents darkening.

Disodium pyrophosphate can be also be used in leather treatment; In some dairy applications for cleaning purposes and in petroleum production; etc.
Disodium pyrophosphate is used contaminated drilling mud can result in fluid loss, thickening time, and viscosity.

Disodium pyrophosphate is used to disperse and displace drilling muds to avoid mud being affected by cement contamination.
Disodium pyrophosphate is used solids carrying fluid or drilling mud must be removed from the perforation channels and the rock face to allow a good cement bond and complete fill-up of the voids.

Incorporating Disodium pyrophosphate into the spacer will help remove residual muds and provide a cleaner surface to which the cement can bond.
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.

Disodium pyrophosphate is used in cat foods as a palatability additive.
Disodium pyrophosphate is used as a tartar control agent in toothpastes.

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
Disodium pyrophosphate dispersant is used in much the same manner as polyphosphate dispersants and is subject to the same temperature limitations.

Due to its acidic nature, Disodium pyrophosphate is especially effective for treating cement contamination.
Disodium pyrophosphate dispersant is efficient for bentonite muds and is often used in conjunction with a tannin or quebracho compound.

Disodium pyrophosphate dispersant can also be used to treat calcium contamination, especially contamination resulting from cement.
Because of its acidic nature, SAPP dispersant is not normally used in muds where the pH exceeds 9.5.

Disodium pyrophosphate food grade is used as an acid component in baking powder; as a chelating agent or combines with other polyphosphates to sequester magnesium and iron ions, e.g. chelate iron during the processing of potatoes to prevent a dark discoloration.
Disodium pyrophosphate can be used as a leavening chemical for bread to help Disodium pyrophosphate rise.

Disodium pyrophosphate's used in sausage to enhance flavor and color.
In french fries, the chemical reduces levels of a carcinogen called acrylamide, according to an article from the Center for Science in the Public Interest.

Disodium pyrophosphate also prevents discoloration in potatoes and sugar syrups.
In canned tuna, Disodium pyrophosphate prevents harmless struvite crystals from forming.

Disodium pyrophosphate is used together with baking powder as a leavening agent to release carbon dioxide.
Disodium pyrophosphate is ideal for refrigerated doughs, cakes, muffins and pancake mixes where a slow reaction rate is desired.

Disodium pyrophosphate is often used with fast-acting leavenings such as monocalcium phosphate in double-acting baking powder or sometimes added with another slow action leavening acid, GDL.
Disodium pyrophosphate can be used to replace sulfur dioxide, sulfites and bisulfites to maintain the appearance and texture of cooked potato products.

The application of Disodium pyrophosphate reduces the dark color from after-cooking darkening in cooked and processed potato products, such as in oil-blanched french fries and potato salad.
Disodium pyrophosphate is Baking powder, used in baking and to control the fermenting speed, to increase the producing strength.

Disodium pyrophosphate is used in instant noodles to reduce time after subjecting to water.
Disodium pyrophosphate is also used in biscuits and cakes, to reduce fermenting time, to decrease the destroying, to maintain the clear gaps, finally to extend products storage.

Disodium pyrophosphate is speedly fermentation, water retaining agent and quality improver, used in bread, biscuits, meat, aquatic products and so on.
As quality improver, Disodium pyrophosphate enhances complexation,PH value and Ionic strength.

According to rules, Disodium pyrophosphates max adding quantity is 3.0g/KG in biscuits and 1.0-3.0g/KG in bread.
Disodium pyrophosphate is used in sausages to enhance flavor and color.
Disodium pyrophosphate is used in biscuits and cakes, Disodium pyrophosphate can shorten the fermentation time, reduce Disodium pyrophosphate breakage rate, loosen the gaps neatly, and prolong the storage period.

Disodium pyrophosphate is used as a quality improver for bakery foods such as bread, biscuits, meat and aquatic products, etc.
Disodium pyrophosphate can improve the complex metal ions, PH value and ionic strength of foods, thereby improving the adhesion and water holding capacity of foods. In French Fries, Disodium pyrophosphate SAPP can reduce levels of a carcinogen called acrylamide.

Disodium pyrophosphate can also prevent discoloration of potatoes and syrup.
In canned tuna, Disodium pyrophosphate can prevent the formation of harmless struvite crystals.
In canned seafood, Disodium pyrophosphate can retain color during cooking and reduce cleaning.

In cured meats, Disodium pyrophosphate accelerates the conversion of sodium nitrite to nitrite by forming a nitrous acid intermediate and can improve water retention.
Disodium pyrophosphate is used in frozen hash browns and other potato products to prevent potatoes from darkening.
Disodium pyrophosphate may leave a slightly bitter aftertaste in some products, but adding calcium ions, sugar, or flavoring can mask the taste.

In leather processing, Disodium pyrophosphate can be used to remove iron stains from raw hides during processing.
Disodium pyrophosphate can stabilize the hydrogen peroxide solution against reduction.
In certain dairy applications, Disodium pyrophosphate can be used with sulfamic acid for cleaning, especially soapstone removal.

In oil production, Disodium pyrophosphate can be used as a dispersant for oil well drilling mud.
Disodium pyrophosphate is used as a tartar control agent in toothpaste.
Disodium pyrophosphate is commonly used as a leavening agent in baked goods, such as cakes, muffins, pancakes, waffles, and biscuits.

Disodium pyrophosphate works by releasing carbon dioxide gas when Disodium pyrophosphate reacts with alkalis like baking soda (sodium bicarbonate) in the presence of moisture and heat.
This gas production causes the dough or batter to rise, resulting in the characteristic light and airy texture of these products.
Disodium pyrophosphate is an essential component of double-acting baking powder, a leavening agent used in a wide range of baked goods.

Double-acting baking powder releases gas in two stages: once when mixed with wet ingredients and again when exposed to the heat of the oven.
This two-stage action provides better control over the leavening process and helps achieve consistent results in baking.
Disodium pyrophosphate acts as a pH buffer in various food products.

Disodium pyrophosphate helps control and stabilize the pH (acidity or alkalinity) of food items, preventing undesirable changes in flavor, color, and texture.
Disodium pyrophosphate is particularly useful in processed foods to maintain the desired pH level.

Disodium pyrophosphate serves as an emulsifying agent.
Disodium pyrophosphate helps blend ingredients that would not naturally mix, such as oil and water.

This property is valuable in the production of salad dressings, sauces, and some dairy products to create stable and uniform mixtures.
Disodium pyrophosphate is used in the meat industry as a pH regulator and moisture retention agent in various processed meat products.

Disodium pyrophosphate helps improve the texture and quality of these products.
Disodium pyrophosphate can be found in certain dairy products, especially processed cheeses, to enhance their melting and textural characteristics.
Disodium pyrophosphate assists in achieving a smooth and creamy texture in cheese-based products.

In potato-based products like French fries and hash browns, Disodium pyrophosphate is employed to prevent discoloration and maintain the appealing color of the potatoes during processing and frying.
Disodium pyrophosphate is used in canned seafood products to help maintain product quality and texture, particularly in products like canned tuna.
Disodium pyrophosphate may be used in various other food items, such as canned soups, gravies, and sauces, where Disodium pyrophosphate contributes to texture and stability.

Benefits of Disodium pyrophosphate:
Controlled leavening acid
Prevents oxidation/colour change
Humectant
Buffering agent
Stabiliser
Acidulant

Functions of Disodium pyrophosphate:
Leavening acids provide air and volume to the baked good structure, but also affect the characteristics of the dough.
Besides reacting with baking soda to produce the gas carbon dioxide, these acids form ionic bonds with the starches and proteins in the dough.

Advantages of Disodium pyrophosphate:
Widely available and economical thinner effective for treatment of cement contamination
Concentrated chemical that is effective at low treatment levels
Can be used with most water-base mud types

Preparation of Disodium pyrophosphate:
Disodium pyrophosphate is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O

Disodium pyrophosphate is a condensed phosphate, commonly synthesized by the neutralization of phosphoric acid with sodium hydroxide or sodium carbonate at the ratio of 1:1 to produce monosodium phosphate (NaH2PO4), and then heated approximately 250°C to remove the water.
2 NaH2PO4 → Na2H2P2O7 + H2O

Commercial Production:
Disodium pyrophosphate is manufactured by partially neutralizing food grade phosphoric acid with sodium hydroxide or sodium carbonate to form monosodium phosphate.
Dehydration of monosodium phosphate at 250°C will form SAPP.
Currently, there is no known natural method for the production of Disodium pyrophosphate.

Origin of Disodium pyrophosphate:
In the eighteenth century and earlier, bakers relied upon yeast to leaven all baked goods.
However, using yeast for leavening baked goods was tedious and bakers began to explore the use of chemical leavening systems.
In 1846, baking soda was discovered as a leavening agent and that led to further discoveries of acids to react with baking soda, such as SAPP.

Commercially, Disodium pyrophosphate was introduced into baking powder blends towards the end of the nineteenth century.
Disodium pyrophosphate is a preferred leavening acid because Disodium pyrophosphate is less expensive and stronger than other leavening acids introduced previously.

Safety of Disodium pyrophosphate:
As with many powdered food ingredients, inhaling fine Disodium pyrophosphate powder can lead to respiratory irritation.
Inhaling the dust should be avoided.
Similarly, direct eye contact with the powder may cause irritation, and Disodium pyrophosphate is advisable to take precautions when handling the dry powder.

Disodium pyrophosphate itself is not typically considered a skin irritant, prolonged or repeated skin contact with the powder may lead to dryness or minor irritation for some individuals.
Disodium pyrophosphate is recommended to minimize skin contact and use protective gloves when handling SAPP in its dry form.

Disodium pyrophosphate is intended for use in food and is considered safe for consumption when used within established limits.
However, ingestion of the undiluted dry powder is not recommended, as Disodium pyrophosphate may cause discomfort and digestive upset.

As with any food additive, Disodium pyrophosphate should be used in accordance with recommended concentrations.
To ensure the safe use of Disodium pyrophosphate, Disodium pyrophosphate is crucial to adhere to food safety regulations and guidelines established by local and international authorities, such as the U.S. Food and Drug Administration (FDA) in the United States and similar agencies in other regions.

Disodium pyrophosphate is considered safe for consumption when used in accordance with established regulations and guidelines.
Disodium pyrophosphate is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA).