Jump to content
 







Main menu
   


Navigation  



Main page
Contents
Current events
Random article
About Wikipedia
Contact us
Donate
 




Contribute  



Help
Learn to edit
Community portal
Recent changes
Upload file
 








Search  

































Create account

Log in
 









Create account
 Log in
 




Pages for logged out editors learn more  



Contributions
Talk
 



















Contents

   



(Top)
 


1 Food uses  





2 Other uses  





3 References  





4 External links  














Disodium pyrophosphate






العربية
Azərbaycanca
تۆرکجه
Deutsch
Esperanto
فارسی
Русский
Српски / srpski
Srpskohrvatski / српскохрватски
Suomi
Svenska
ி
Tiếng Vit

 

Edit links
 









Article
Talk
 

















Read
Edit
View history
 








Tools
   


Actions  



Read
Edit
View history
 




General  



What links here
Related changes
Upload file
Special pages
Permanent link
Page information
Cite this page
Get shortened URL
Download QR code
Wikidata item
 




Print/export  



Download as PDF
Printable version
 




In other projects  



Wikimedia Commons
 
















Appearance
   

 






From Wikipedia, the free encyclopedia
 


Disodium pyrophosphate
Disodium pyrophosphate
Names
IUPAC name

Disodium dihydrogen diphosphate

Other names

Diphosphoric acid, disodium salt
Disodium dihydrogen pyrophosphate
Disodium diphosphate
Sodium acid pyrophosphate, SAPP

Identifiers

CAS Number

3D model (JSmol)

ChEMBL
ChemSpider
ECHA InfoCard 100.028.941 Edit this at Wikidata
EC Number
  • 231-835-0
E number E450(i) (thickeners, ...)

PubChem CID

UNII

CompTox Dashboard (EPA)

  • InChI=1S/2Na.H4O7P2/c;;1-8(2,3)7-9(4,5)6/h;;(H2,1,2,3)(H2,4,5,6)/q2*+1;/p-2 ☒N

    Key: GYQBBRRVRKFJRG-UHFFFAOYSA-L ☒N

  • InChI=1/2Na.H4O7P2/c;;1-8(2,3)7-9(4,5)6/h;;(H2,1,2,3)(H2,4,5,6)/q2*+1;/p-2

    Key: GYQBBRRVRKFJRG-NUQVWONBAI

  • [Na+].[Na+].[O-]P(=O)(O)OP([O-])(=O)O

Properties

Chemical formula

Na2H2P2O7
Molar mass 221.936 g·mol−1
Appearance White odorless powder
Density 2.31 g/cm3
Melting point > 600 °C

Solubility in water

11.9 g/(100 mL) (20 °C)

Refractive index (nD)

1.4645 (hexahydrate)
Hazards
Flash point Non-flammable
Lethal dose or concentration (LD, LC):

LD50 (median dose)

2650 mg/kg (mouse, oral)
Related compounds

Other anions

  • Pentasodium triphosphate
  • Sodium hexametaphosphate
  • Other cations

  • Dipotassium pyrophosphate
  • Related compounds

    Tetrasodium pyrophosphate

    Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

    ☒N verify (what is checkY☒N ?)

    Infobox references

    Disodium pyrophosphateorsodium acid pyrophosphate (SAPP)[1] is an inorganic compound with the chemical formula Na2H2P2O7. It consists of sodium cations (Na+) and dihydrogen pyrophosphate anions (H2P2O2−7). It 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, it 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

    Food uses

    [edit]

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

    Na2H2P2O7 + NaHCO3 → Na3HP2O7 + CO2 + H2O

    It 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.[2]

    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(a). In the United States, it is classified as generally recognized as safe (GRAS) for food use. In canned seafood, it is used to maintain color and reduce purge[clarification needed] during retorting. Retorting achieves microbial stability with heat.[3] It is an acid source for reaction with baking soda to leaven baked goods.[4] In baking powder, it is often labeled as food additive E450.[5]Incured meats, it speeds the conversion of sodium nitritetonitrite (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 it is used to keep the color of the potatoes from darkening.[4]

    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."[1]

    Other uses

    [edit]

    Inleather treatment, it can be used to remove iron stains on hides during processing. It can stabilize hydrogen peroxide solutions against reduction. It can be used with sulfamic acid in some dairy applications for cleaning, especially to remove soapstone. When added to scalding water, it facilitates removal of hair and scurf in hog slaughter and feathers and scurf in poultry slaughter. In petroleum production, it can be used as a dispersant in oil well drilling muds.[citation needed] It is used in cat foods as a palatability additive.[6] Disodium pyrophosphate is used as a tartar control agent in toothpastes.

    References

    [edit]
    1. ^ a b "Lallemand Baking Update: Chemical Leaveners Volume 1 / Number 12" (PDF). www.lallemand.com. Lallemand Inc. 1996. Retrieved 6 January 2018.
  • ^ John Brodie, John Godber "Bakery Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia of Chemical Technology 2001, John Wiley & Sons. doi:10.1002/0471238961.0308051303082114.a01.pub2
  • ^ http://www.foodproductdesign.com/articles/1994/08/in-the-can.aspx -Retorting, Accessed 2010-11-27
  • ^ a b Ellinger, R.H. (1972). "Phosphates in Food Processing". Handbook of Food Additives (2nd ed.). Cleveland: CRC Press. pp. 617–780.
  • ^ "Food-Info.net : E-numbers : E450 Potassium and sodium di-phosphates".
  • ^ Roach, Mary (2013-03-25). "The Chemistry of Kibble". Popular Science. Retrieved 2016-02-16. Pyrophosphates have been described to me as "cat crack." Coat some kibble with it, and the pet food manufacturer can make up for a whole host of gustatory shortcomings.
  • [edit]
    Retrieved from "https://en.wikipedia.org/w/index.php?title=Disodium_pyrophosphate&oldid=1231689237"

    Categories: 
    Pyrophosphate salts
    Sodium compounds
    Edible thickening agents
    Hidden categories: 
    Articles without KEGG source
    ECHA InfoCard ID from Wikidata
    E number from Wikidata
    Articles with changed InChI identifier
    Articles containing unverified chemical infoboxes
    Articles with short description
    Short description matches Wikidata
    Wikipedia articles needing clarification from January 2010
    Wikipedia articles needing clarification from December 2013
    All articles with unsourced statements
    Articles with unsourced statements from May 2014
    Commons category link from Wikidata
     



    This page was last edited on 29 June 2024, at 18:11 (UTC).

    Text is available under the Creative Commons Attribution-ShareAlike License 4.0; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.



    Privacy policy

    About Wikipedia

    Disclaimers

    Contact Wikipedia

    Code of Conduct

    Developers

    Statistics

    Cookie statement

    Mobile view



    Wikimedia Foundation
    Powered by MediaWiki