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Category:emulsifiers, buffering agents, emulsifying agents, sequestrants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | white crystalline powder (est) |
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 988.00 °C. @ 760.00 mm Hg
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| Flash Point: | 32.00 °F. TCC ( 0.00 °C. ) (est)
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| logP (o/w): | -3.420 (est) |
| Soluble in: |
| | water, 1e+006 mg/L @ 25 °C (est) |
| Insoluble in: |
| | alcohol |
Organoleptic Properties:
| Odor Description:at 100.00 %. odorless |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/39 - Wear suitable clothing and eye/face protection.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LD50 4000 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 172, 1957.
oral-mouse LD50 2980 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 445, 1957.
intravenous-mouse LD50 69 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 445, 1957.
intraperitoneal-rat LD50 59 mg/kg
BEHAVIORAL: EXCITEMENT
Journal of Pharmacology and Experimental Therapeutics. Vol. 108, Pg. 117, 1953.
intravenous-rat LD50 100 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 172, 1957.
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| Dermal Toxicity: |
skin-rabbit LD50 > 300 mg/kg
Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 47, 1990.
subcutaneous-mouse LD50 400 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 7, Pg. 445, 1957.
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | emulsifiers, buffering agents, emulsifying agents, sequestrants |
| Recommendation for sodium pyrophosphate usage levels up to: | | | not for fragrance use.
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| Recommendation for sodium pyrophosphate flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
Other Information:
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEBI: | View |
| CHEMBL: | View |
| KEGG (GenomeNet): | D05873 |
| HMDB (The Human Metabolome Database): | Search |
| FooDB: | FDB013382 |
| FDA Listing of Food Additive Status: | View |
| ChemSpider: | View |
| Wikipedia: | View |
Formulations/Preparations:
•tspp is used in vanilla instant pudding-mix at levels of 2.8 g113.4 g of mix 2.8 g127.6 g of chocolate mix. patent 2,607,692. from table
•curafos used in...microbiological inhibitory experiments contained 15% tspp, 70% stpp, and 15% shmp; fibrisol contained 25% sapp, 15% tspp, 10% shmp, and 50% nacl. phosphates
•tspp is used in vanilla instant pudding-mix at levels of 1.5 g92.3 g of mix & 1.5 g113.8 g of chocolate mix. patent 2,801,924. tspp is used in unflavored instant pudding-mix at 2.2 g100.0 g of mix. patent 3,231,391. from table
•grades: pure crystals; dried; fused; cp; fcc.
•manufacturers: ...commercial mixtures of phosphates normally used in curing meat products are (curafos and fibrisol, manufactured by ja benckiser)...
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Potential Blenders and core components note
Potential Uses:
| | buffering agents |
| | chelating agents |
Occurrence (nature, food, other): note
Synonyms:
| | anhydrous tetrasodium pyrophosphate | | | calgon | | | diphosphoric acid tetrasodium salt | | | diphosphoric acid, tetrasodium salt | | | giltex | | | hagan phosphate | | | micromet | | | phosphotex | | | pyrophosphoric acid tetrasodium salt | | | pyrophosphoric acid, tetrasodium salt | | | quadrafos | | | sodium diphosphate anhydrous | | | sodium diphosphate tetrabasic | | | sodium diphosphate, anhydrous | | | sodium metaphosphates | | | sodium phosphate (pyro) | | | sodium pyrophosphate | | | sodium pyrophosphate anhydrous powder FCC | | | tetrasodium diphosphate | | | tetrasodium phosphonato phosphate | | | tetrasodium phyrophosphate | | | tetrasodium pyrophosphate | | | tetrasodium pyrophosphate (food grade) | | | tetrasodium pyrophosphate anhydrous FCC powder | | | tetrasodiumpyrophosphate | | | TSPP | | | victor TSPP |
Articles:
| PubMed:Physicochemical and sensory characteristics of fermented sheepmeat sausage. |
| PubMed:The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes. |
| PubMed:Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat. |
| PubMed:Comparison of the cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage. |
| PubMed:Physicochemical and sensory characteristics of fermented sheepmeat sausage. |
| PubMed:Heightened avidity for trisodium pyrophosphate in mice lacking Tas1r3. |
| PubMed:Preparation and anti-osteoporotic activities in vivo of phosphorylated peptides from Antarctic krill (Euphausia superba). |
| PubMed:Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss. |
| PubMed:Calcium and α-tocopherol suppress cured-meat promotion of chemically induced colon carcinogenesis in rats and reduce associated biomarkers in human volunteers. |
| PubMed:Oil bulking agents based on polysaccharide gels in meat batters: a Raman spectroscopic study. |
| PubMed:The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes. |
| PubMed:Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella. |
| PubMed:Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. |
| PubMed:Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution. |
| PubMed:Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere. |
| PubMed:In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine. |
| PubMed:Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials. |
| PubMed:Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: research note. |
| PubMed:Effects of salt, sodium pyrophosphate, and sodium lactate on the probability of growth of Escherichia coli O157:H7 in ground beef. |
| PubMed:Quality of low fat pork sausage containing milk-co-precipitate. |
| PubMed:Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. |
| PubMed:Effect of phosphate and meat (pork) types on the germination and outgrowth of Clostridium perfringens spores during abusive chilling. |
| PubMed:Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of Pacific white shrimp (Litopenaeus vannamei). |
| PubMed:Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels. |
| PubMed:Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts. |
| PubMed:Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases. |
| PubMed:A comparative study on the effects of glucose monohydrate, hot water, and sodium pyrophosphate on quality parameters and microbial flora of deboned and matured brisket. |
| PubMed:Properties of milk protein gels formed by phosphates. |
| PubMed:Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. |
| PubMed:Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese. |
| PubMed:Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles. |
| PubMed:Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties. |
| PubMed:Cations reduce antimicrobial efficacy of lysozyme-chelator combinations. |
| PubMed:A predictive model to determine the effects of temperature, sodium pyrophosphate, and sodium chloride on thermal inactivation of starved Listeria monocytogenes in pork slurry. |
| PubMed:Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors. |
| PubMed:Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. |
| PubMed:Growth of Clostridium perfringens from spore inocula in sous-vide turkey products. |
| PubMed:Apparent retardation of aging in Drosophila melanogaster by inhibitors of reverse transcriptase. |
| PubMed:Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork. |
| PubMed:Potato tuber succinate semialdehyde dehydrogenase: purification and characterization. |
| PubMed:Winged bean in human nutrition. |
| PubMed:Stability of fat during irradiation and subsequent storage of irradiated buffalo meat. |
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Used in foods as a buffering agent, pH control agent, alkalinity source, dispersing agent, protein modifier, coagulant and sequestrant
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3D/inchi