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CAS no.: 7722-88-5
EC / List no.: 231-767-1
Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, a dispersing agent, and a thickening agent, and is often used as a food additive.
Common foods containing tetrasodium pyrophosphate include chicken nuggets, marshmallows, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives and cat foods and cat treats where it is used as a palatability enhancer.
In toothpaste and dental floss, tetrasodium pyrophosphate acts as a tartar control agent, serving to remove calcium and magnesium from saliva and thus preventing them from being deposited on teeth.
Tetrasodium pyrophosphate is used in commercial dental rinses before brushing to aid in plaque reduction.
Tetrasodium pyrophosphate is sometimes used in household detergents to prevent similar deposition on clothing, but due to its phosphate content it causes eutrophication of water, promoting algae growth.
Tetrasodium pyrophosphate is produced by the reaction of furnace-grade phosphoric acid with sodium carbonate to form disodium phosphate, which is then heated to 450 °C to form tetrasodium pyrophosphate
2 Na2HPO4 → Na4P2O7 + H2O
Tetrasodium pyrophosphate, also called sodium pyrophosphate, tetrasodium phosphate or TSPP, is an inorganic compound with the formula Na4P2O7.
As a salt, it is a white, water-soluble solid. It is composed of pyrophosphate anion and sodium ions.
Toxicity is approximately twice that of table salt when ingested orally.
Also known is the decahydrate Na4P2O7 · 10(H2O).
Tetrasodium pyrophosphate appears as odorless, white powder or granules.
mp: 995°C.
Density: 2.53 g/cm3.
Solubility in water: 3.16 g/100 mL (cold water); 40.26 g/100 mL boiling water.
Used as a wool de-fatting agent, in bleaching operations, as a food additive.
The related substance tetrasodium pyrophosphate decahydrate (Na4P2O7*10H2O) occurs as colorless transparent crystals.
Loses its water when heated to 93.8°C.
Sodium diphosphate is an inorganic sodium salt comprised of a diphosphate(4-) anion and four sodium(1+) cations.
More commonly known as tetrasodium pyrophosphate, it finds much use in the food industry as an emulsifier and in dental hygiene as a calcium-chelating salt.
Tetrasodium pyrophosphate has a role as a food emulsifier and a chelator.
Tetrasodium pyrophosphate contains a diphosphate(4-).
Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, a dispersing agent and a thickening agent, and is often used as a food additive.
Common foods containing Terasodium pyrophosphate are chicken nuggets, marshmallows, pudding, crabmeat, imitation crab, canned tuna, and soy-based meat alternatives and cat food.
In toothpaste and dental floss, terraceodium pyrophosphate acts as a tartar control agent, helping to remove calcium and magnesium from saliva, thereby preventing it from depositing on the teeth.
Tetrasodium pyrophosphate is used in commercial tooth cleanings before brushing to aid in plaque reduction.
Tetrasodium pyrophosphate is sometimes used in household detergents to prevent similar buildup on clothing.
However, due to its phosphate content, it causes eutrophication of water and algae growth.
Tetrasodium pyrophosphate is used as an acidity maintainer, as a pH buffer, and as a dough conditioner in soy-based meat acteners.
Tetrasodium pyrophosphate promotes the binding of proteins to water, promotes co-binding of soybean particles.
Tetrasodium pyrophosphate is an emulsifier and a source of phosphorus as a nutrient.
Tetrasodium pyrophosphate is thickener in ready puddings.
Molecule form :Na4P2O7
Molecular weight 265.9 g/mol
Tertasodium pyrophosphate is an odorless, colorless, white powder or granule, an anhydrous chemical substance.
Tertasodium pyrophosphate is known as the normal component of human body fluid.
Tetrasodium pyrophosphate is used extensively in many foods.
Tetrasodium pyrophosphate is an inorganic phosphate salt.
Production of tetrasodium pyrophosphate Disodium phosphate is produced from the reaction of phosphoric acid and sodium carbonate.
Then Tetrasodium pyrophosphate is heated to 450 degrees and tetrasodium pyrophosphate is obtained.
Tetrasodium pyrophosphate is stored at room temperature in closed areas without moisture.
Tetrasodium pyrophosphate should be stored in areas out of direct sunlight.
Tetrasodium pyrophosphate is used as a pH buffer.
In other words, Tetrasodium pyrophosphate is used to maintain a certain level of acidity in a substance.
Tetrasodium pyrophosphate is an ingredient used in processed and ground grain products.
Tetrasodium pyrophosphate is used as a dough conditioner in soy-containing meat products.
Tetrasodium pyrophosphate is used as anticoagulant in well drilling works.
In the electroprecipitation of metals, Tetrasodium pyrophosphate is used as a dispersing agent to remove rust stains.
Tetrasodium pyrophosphate is a very good tartar control chemical.
Tetrasodium pyrophosphate is used as an auxiliary in the manufacture of industrial and institutional detergents.
Tetrasodium pyrophosphate is used in the water treatment systems of buildings.
In this sense, its use plays a key role.
Tetrasodium Pyrophosphate is used as an auxiliary chemical in the production of corrosion control agents.
Tetrasodium pyrophosphate is used in the paper processing industry.
Tetrasodium pyrophosphate Chemicals that help the wetting and dispersion of pigments in the paint and coating industry are polyphosphates.
Tetrasodium pyrophosphate is often used as a sextran, stabilizing and dispersing agent in water-based latex paints.
Gum products showing anti-calculus effects include those containing sodium tripolyphosphate and tetrasodium pyrophosphate or ascorbic acid
Tetrasodium pyrophosphate is possible that the positive observations made in dentifrice studies could be applied in gum formulation;
a preparation consisting of various phosphates and NaF may be considered worth experimenting with , as well as those containing pyrophosphate supplemented with certain zinc salts, triclosan or diphosphonate .
The sodium salts of various phosphates have long been known to increase WHC and muscle tissue swelling, and decrease both drip and cook losses.
The effects of phosphates on meat swelling appear to be related to their relative effects on pH with the exception of tetrasodium pyrophosphate (TP), which produces a swelling effect in excess of its ability to raise pH.
Commercial phosphates with a pH of 9.0–10.0 can raise tissue pH above the pI by increasing the net negative charge on the myofibrillar proteins causing them to repel each other allowing water to enter.
However, it must be noted that the buffering capacity of meat proteins is substantial; so much so that, in relevant quantities, phosphate with pH 10 shifts the meat pH by only 0.1–0.2 pH units, which would be expected to have negligible effects on WHC unless the tissue was at or very close to the muscle protein pI.
Low-molecular weight inorganic phosphates can react directly with actomyosin.
This effect is related to breakdown of low-molecular weight phosphates to pyrophosphate (PP) and diphosphate by muscle ATPase, which has a specific swelling effect on lean meat in addition to its pH effect and its ability to split actomyosin.
Tetrasodium pyrophosphate has been suggested that phosphates are effective in increasing WHC to the extent that they are hydrolyzed to pyrophophate by endogenous enzymes (ATPase).
PP-induced dissociation of the actomyosin complex is dependent on both pH and ionic strength.
The affinity of actomyosin for tripolyphosphate (TPP) increases in the presence of high NaCl concentrations and calcium and magnesium.
The mode of action is that the sodium from NaCl at high ionic strength forms an Na–myosinate complex that strengthens the affinity of actomyosin for PP and TPP.
PP may then form a divalent metal-polyphosphate complex that also increases actomyosin for polyphosphates.
Tetrasodium pyrophosphate may be that calcium remains attached to one filament, the PP then complexes with it to prevent calcium from binding to an adjacent filament.
In general, the reaction is comprised of the formation of a divalent metal-phosphate complex that acts as a normal salt with salt-free actomyosin in a way similar to organic polyphophates such as ATP.
In the presence of little or no salt, the highly polymerized inorganic phosphates, such as hexametaphosphate, bind directly to the positively charged groups on the actomyosin complex.
Univalent cations compete with the phosphate for the binding site on the actomyosin molecule leaving the phosphate to behave like a normal salt increasing the ionic strength.
The increase in hydration of actomyosin may occur because polyphosphates are capable of eliminating the alkaline earth metals bound to structural proteins.
A significant negative correlation exists between WHC and calcium and magnesium content in beef muscle tissue.
Based on enzyme studies, it appears that polyphosphate, rather than chelating calcium and magnesium, forms a divalent-metal polyphosphate complex and acts as a normal salt on actomyosin.
Therefore, the presence of bound calcium facilitates the approach of polyphosphates to the protein (such that polyphosphate can be split to PP).
Cleavage of the actomyosin bond allows the protein fragments to spread and water to enter.
The actions of NaCl and phosphate on actomyosin can be summarized as follows:
NaCl is a neutral salt.
The first effect on muscle cells is osmotic.
As membrane integrity is destroyed, semipermeability is lost and the salts migrate into the fibers.
When NaCl is used in meat, which is on the basic side (pH 5.3–5.7) of the isoelectric point of actomyosin (pI=5.0), the binding of the Cl- anions to positively charged protein side groups screens the positive charge and breaks salt bridges allowing the protein strands to spread resulting in greater hydration.
Binding of the anions shifts the pI to a lower pH.
In the absence of a plasticizer such as ATP or polyphosphate, actomyosin can only be split at pH values <1.0 or >7.0. Phosphates, which are salts of weak acids, also dissociate to anions and cations.
At pH values above the pI of the proteins, the anions eliminate the alkaline earth metals bound to structural proteins increasing WHC as actin and myosin are released from each other.
Calcium is removed by ion exchange and the intramolecular bonds break. Salts with polyvalent anions are most effective (polyphosphates, citrate, and oxalate).
Elimination of calcium inactivates ATP hydrolysis and results in hydration of actomyosin.
Exchange of bound calcium is most effective at pH values above the pI because the cations crosslink carboxyl groups of the protein.
The sodium salts of various phosphates have long been known to increase WHC and muscle tissue swelling, and decrease both drip and cook losses.
The effects of phosphates on meat swelling appear to be related to their relative effects on pH with the exception of tetrasodium pyrophosphate (TP), which produces a swelling effect in excess of its ability to raise pH.
Commercial phosphates with a pH of 9.0–10.0 can raise tissue pH above the pI by increasing the net negative charge on the myofibrillar proteins causing them to repel each other allowing water to enter.
However, it must be noted that the buffering capacity of meat proteins is substantial; so much so that, in relevant quantities, phosphate with pH 10 shifts the meat pH by only 0.1–0.2 pH units, which would be expected to have negligible effects on WHC unless the tissue was at or very close to the muscle protein pI.
Low-molecular weight inorganic phosphates can react directly with actomyosin.
This effect is related to breakdown of low-molecular weight phosphates to pyrophosphate (PP) and diphosphate by muscle ATPase, which has a specific swelling effect on lean meat in addition to its pH effect and its ability to split actomyosin.
It has been suggested that phosphates are effective in increasing WHC to the extent that they are hydrolyzed to pyrophophate by endogenous enzymes (ATPase).
PP-induced dissociation of the actomyosin complex is dependent on both pH and ionic strength.
The affinity of actomyosin for tripolyphosphate (TPP) increases in the presence of high NaCl concentrations and calcium and magnesium.
The mode of action is that the sodium from NaCl at high ionic strength forms an Na–myosinate complex that strengthens the affinity of actomyosin for PP and TPP.
PP may then form a divalent metal-polyphosphate complex that also increases actomyosin for polyphosphates.
Tetrasodium pyrophosphate may be that calcium remains attached to one filament, the PP then complexes with it to prevent calcium from binding to an adjacent filament.
In general, the reaction is comprised of the formation of a divalent metal-phosphate complex that acts as a normal salt with salt-free actomyosin in a way similar to organic polyphophates such as ATP.
In the presence of little or no salt, the highly polymerized inorganic phosphates, such as hexametaphosphate, bind directly to the positively charged groups on the actomyosin complex.
Univalent cations compete with the phosphate for the binding site on the actomyosin molecule leaving the phosphate to behave like a normal salt increasing the ionic strength.
The increase in hydration of actomyosin may occur because polyphosphates are capable of eliminating the alkaline earth metals bound to structural proteins.
A significant negative correlation exists between WHC and calcium and magnesium content in beef muscle tissue.
Based on enzyme studies, it appears that polyphosphate, rather than chelating calcium and magnesium, forms a divalent-metal polyphosphate complex and acts as a normal salt on actomyosin.
Therefore, the presence of bound calcium facilitates the approach of polyphosphates to the protein (such that polyphosphate can be split to PP).
Cleavage of the actomyosin bond allows the protein fragments to spread and water to enter.
The actions of NaCl and phosphate on actomyosin can be summarized as follows:
NaCl is a neutral salt.
The first effect on muscle cells is osmotic.
As membrane integrity is destroyed, semipermeability is lost and the salts migrate into the fibers.
When NaCl is used in meat, which is on the basic side (pH 5.3–5.7) of the isoelectric point of actomyosin (pI=5.0), the binding of the Cl- anions to positively charged protein side groups screens the positive charge and breaks salt bridges allowing the protein strands to spread resulting in greater hydration.
Binding of the anions shifts the pI to a lower pH.
In the absence of a plasticizer such as ATP or polyphosphate, actomyosin can only be split at pH values <1.0 or >7.0. Phosphates, which are salts of weak acids, also dissociate to anions and cations.
At pH values above the pI of the proteins, the anions eliminate the alkaline earth metals bound to structural proteins increasing WHC as actin and myosin are released from each other.
Calcium is removed by ion exchange and the intramolecular bonds break.
Salts with polyvalent anions are most effective (polyphosphates, citrate, and oxalate).
Elimination of calcium inactivates ATP hydrolysis and results in hydration of actomyosin.
Exchange of bound calcium is most effective at pH values above the pI because the cations crosslink carboxyl groups of the protein.
Tetrasodium pyrophosphate is a white crystalline powder or colourless crystals with the formula Na4P2O7.
Tetrasodium pyrophosphate contains the pyrophosphate ion and sodium cation.
Toxicity is approximately twice that of table salt when ingested orally.
There is also a hydrated form, Na4P2O7.10H2O.
Tetrasodium pyrophosphate is used as a buffering agent, an emulsifier, a dispersing agent, and a thickening agent, and is often used as a food additive.
Tetrasodium pyrophosphate is widely used as an emulsifying salt (ES) in process cheese.
Common foods containing sodium pyrophosphate include chicken nuggets, marshmallows, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives and cat foods and cat treats where it is used as a palatability enhancer.
Tetrasodium pyrophosphate is the active ingredient in Bakewell, the substitute for baking powder's acid component marketed during shortages in World War II.
Tetrasodium pyrophosphate is also used in some common baking powders.
Tetrasodium Pyrophosphate is a coagulant, emulsifier, and sequestrant that is mildly alkaline, with a ph of 10.
Tetrasodium pyrophosphate is moderately soluble in water, with a solubility of 0.8 g/100 ml at 25°c.
Tetrasodium pyrophosphate is used as a coagulant in noncooked instant puddings to provide thicken- ing.
Tetrasodium pyrophosphate functions in cheese to reduce the meltability and fat separa- tion.
Tetrasodium pyrophosphate is used as a dispersant in malted milk and chocolate drink powders.
Tetrasodium pyrophosphate prevents crystal formation in tuna.
Tetrasodium pyrophosphate is also termed sodium pyrophosphate, tetrasodium diphosphate, and tspp.
Pharmaceutic aid.
Tetrasodium pyrophosphate (Na4P2O7) is a non-toxic and biocompatible compound used as an electroactive media for exfoliation of the surface coating.
Tetrasodium pyrophosphate is also be used as an additive in the food industry.
Na4P2O7 can be used as an inorganic additive to improve the stability and electrochemical performance of redox flow batteries.
Tetrasodium pyrophosphate is formed when pure disodium hydrogen orthophosphate is heated to 500℃ for 5 hours.
The product will contain better than 98 per cent Na4P2O7.
Crystalline masses large enough for optical measurements are produced by heating in platinum to above the melting point of the tetrasodium pyrophosphate, 800°, and cooling slowly.
Higher temperatures or longer heating times do not change the tetrasodium pyrophosphate, as this is the final product in the dehydration of disodium hydrogen orthophosphate.
Tetrasodium pyrophosphate Easily deliquescence, easily degradable water, the solution is alkaline, does not dissolve alcohol, Tetrasodium pyrophosphate loses two molecules of crystal water when heated to 180℃, and completely loses water when it reaches 300℃.
The solubility in 100g of water at 25°C is 187g.
The pH of a 1% aqueous solution is 10.2.
Tetrasodium pyrophosphate has all the properties of other condensed phosphates.
Tetrasodium pyrophosphate will not decompose if used and stored according to specifications.
Dissolve 187g in 100g water at 25℃, which can chelate with alkaline earth metal and heavy metal ions.
Tetrasodium pyrophosphate is soluble in water but insoluble in ethanol.
The aqueous solution is alkaline.
The solubility in 100g of water at 25°C is 187g.
The pH of a 1% aqueous solution is 10.2.
Tetrasodium pyrophosphate has all the properties of other condensed phosphates.
Both hygroscopicity and deliquescent are great.
The solubility in 100g water is 187g (25°C).
Insoluble in ethanol.
The pH of a 1% aqueous solution is 10.2.
There are two variants of α type (high-temperature type) and β type (low-temperature type).
The β form is converted to the α form at 500°C.
The pure aqueous solution is difficult to decompose when boiling, but Tetrasodium pyrophosphate can be hydrolyzed when there are other acids or alkalis.
Used for cyanide-free electroplating, dyeing, refined clay, etc.;
Mainly used for non-cyanide electroplating, instead of sodium cyanide as a complexing agent for electroplating.
Tetrasodium pyrophosphate is also used as a pretreatment agent for electroplating and as a pyrophosphate electroplating solution.
Preparation of detergent components for clothing, metal surface cleaning agents and bottle detergent components, additives for various cleaning agents.
Used as a clay dispersant in the ceramic industry, as a dispersant and buffer for pigments and dyes.
The bleaching and dyeing industry is used to remove a small amount of ferric ions in the water to improve the quality of bleaching and dyeing.
Tetrasodium pyrophosphate is also an excellent stabilizer for hydrogen peroxide.
Used as an emulsifier, texture improver, chelating agent in the food industry, and also used as a raw material for alkaline water for noodle products.
Tetrasodium pyrophosphate is often used in combination with other condensed phosphates.
Tetrasodium pyrophosphate is usually used to prevent struvite from canned aquatic products and prevent discoloration of canned fruits; increase the expansion of ice cream, the yield of ham and sausage, and the water holding capacity of ground fish; improve the taste of noodles and increase the yield Rate, prevent cheese aging, etc.
Tetrasodium pyrophosphate can also be used as a complexing agent for alkaline electroless nickel plating and for preparing detergents.
Tetrasodium pyrophosphate can also be used as a complexing agent for alkaline nickel plating.
Tetrasodium pyrophosphate Anhydrous Industrial Grade
Tetrasodium pyrophosphate Crystal Industrial Grade
Formulation :
Anhydrous
2H3PO4 + 4NaOH = Na4P2O7 + 5H2O
2H3PO4 + 2Na2CO3 = Na4P2.O7 + 2CO2 + 3H2O
Crystal
2H3PO4 + 4NaOH + 5H2O = Na4P2O7.10H2O
2H3PO4 + 2Na2CO3 + 7H2O = Na4P2O7.10H2O + 2CO2
Tetrasodium pyrophosphate, also known as Sodium Pyro phosphate, Tetra sodium phosphate or TSPP, is achemical compound composed of pyrophosphate and sodium ions.
Tetrasodium pyrophosphate is used as a buffering agent, also as an emulsifier and as a dispersing agent
Tetrasodium pyrophosphate also used as a thickening agent and also often used as a food additive
Tetrasodium pyrophosphate is used in common baking powders and also in toothpaste and dental floss as a tartar control
Sometimes Tetrasodium pyrophosphate is also used in household detergents
Tetrasodium pyrophosphate, when it constitutes 10 – 15% of the soap mixture, saves soap to the extent of 20 – 30% by completely preventing the magnesium ion from precipitating soap.
At higher levels a partial elimination of the calcium ion will also result.
Tetrasodium pyrophosphate reduces the insoluble soap content of the wash water by 20 – 30% because it reduces the magnesium and calcium ion content of the solution by this amount.
Because of these facts, more soap is made available for washing and dispersing the solids, less insolubles are present to complicate dirt removal, resulting in better washing solutions at no additional cost.
IUPAC NAME:
Diphosphoric acid, tetrasodium salt
phosphono dihydrogen phosphate
Sodium diphosphate tetrabasic, Tetrasodium pyrophosphate, TSPP, tetra-Sodium diphosphate
Sodium pyrophosphate
tetrasodium (phosphonatooxy)phosphonate
tetrasodium (phosphonooxy)phosphonate
Tetrasodium diphosphate
tetrasodium diphosphate
tetrasodium phosphonato phosphate
TETRASODIUM PYROPHOSPHATE
Synonyms:
219-574-0
2466-09-3
Acide diphosphorique [
Diphosphoric acid
Diphosphorsäure
hydrogen pyrophosphate
MFCD00011343
phosphoric anhydride
Pyrophosphic acid
Pyrophosphoric Acid
