Tetrasodium Pyrophosphate
Emulsifiers
Acidity Regulators
Thickeners
7722-88-5
E450
Na₄P₂O₇
$1.89 ~ $2.83
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Tetrasodium Pyrophosphate?
Tetrasodium pyrophosphate is a white, inorganic phosphorus-based salt widely employed as a food additive sequestrant, buffering agent, and emulsifier to maintain texture, control pH, and stabilize moisture in processed meats, seafood, and cheeses.
How is Tetrasodium Pyrophosphate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Neutralization | Reacting food-grade Phosphoric Acid (H₃PO₄) with a sodium source, typically Sodium Hydroxide (NaOH) or Sodium Carbonate. | The reaction is highly exothermic and must be controlled. The pH is critically maintained (typically around 8.5-9.0) to ensure the complete formation of the intermediate, Disodium Phosphate (Na₂HPO₄). |
| 2 | Pyrolysis (Calcination) | Heating the Disodium Phosphate in a rotary kiln or furnace to a high temperature. | Temperature is precisely controlled between 400°C and 500°C. This step drives off water, causing two molecules of Disodium Phosphate to fuse (polymerize) into one molecule of Tetrasodium Pyrophosphate (Na₄P₂O₇). |
| 3 | Cooling & Milling | The hot TSPP from the furnace is cooled in a controlled manner and then milled or ground. | Controlled cooling rate is important for the desired crystal structure. The milling process reduces the product to a specific particle size distribution (e.g., powder or granular) required for the final grade. |
| 4 | Sieving & Classification | Passing the milled TSPP through a series of vibrating screens. | Ensures product uniformity and separates the product into different grades based on particle size. Removes any oversized particles or fines. |
| 5 | Final Quality Control | Taking representative samples from the batch for laboratory analysis. | Key parameters tested include purity (P₂O₅ content), pH of a 1% solution, solubility in water, and absence of heavy metals. This step confirms compliance with food-grade or technical-grade specifications. |
| 6 | Packaging | Weighing the final, approved product and packing it into designated containers. | TSPP is hygroscopic. It must be packed in moisture-proof bags (e.g., multi-wall paper bags with an inner polyethylene liner) to prevent caking during storage. Accurate weight and correct labeling are essential. |
Technical Specifications
| CAS Number | 7722-88-5 |
| Chemical Formula | Na₄P₂O₇ |
| Solubility | Highly soluble in water (~2.6 g/100 mL @0 °C; 6.7 g/100 mL @25 °C; 40 g/100 mL @100 °C) |
| Storage Conditions | Cool, dry, <25 °C, sealed container |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Processed cheese
meat & seafood
bakery
beverages
toothpaste (tartar control)
detergents
Mechanism of action:
| Parameter | Tetrasodium Pyrophosphate |
|---|---|
| Functional Category | Emulsifier; Buffering Agent; Sequestrant; Quality Improver; Leavening Agent |
| Key Ingredients | Tetrasodium Pyrophosphate (TSPP), also known as Sodium Pyrophosphate (Na4P2O7) |
| Mechanism of Action | Chelates divalent and trivalent metal ions (e.g., Ca²⁺, Mg²⁺, Fe³⁺), preventing them from interacting with proteins and fats. Raises pH and increases ionic strength, which causes myofibrillar proteins to swell and solubilize, thereby increasing water-holding capacity. Disperses and suspends solids by interacting with protein surfaces. Reacts with acidic components to release carbon dioxide for leavening. |
| Application Effect in Product | Improves moisture retention and yield in processed meats and seafood. Prevents fat separation and protein coagulation in canned tuna and puddings. Enhances texture and binding in sausages and comminuted meat products. Stabilizes color by sequestering pro-oxidant metals. Provides controlled leavening in baked goods and doughnut mixes. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Tetrasodium Pyrophosphate | Food Additive (E450iii), Sequestrant, Emulsifier | Excellent buffering in alkaline range, chelates divalent metal ions (Ca²⁺, Mg²⁺), disperses proteins, emulsifies fats. | Strong pH buffering capacity at high pH. Very effective at improving water-holding capacity in processed meats. Good tartar control agent in dental products. | Less effective as a general sequestrant than longer-chain polyphosphates. Can impart a slightly soapy taste at high concentrations. | Processed meats (sausages, hams), canned tuna, pudding mixes, imitation crab meat, toothpaste and mouthwash. | Choose for applications needing a combination of emulsification, high alkaline buffering, and good water retention, especially in meat and dental formulations. |
| Sodium Tripolyphosphate (STPP) | Food Additive (E451), Sequestrant, Preservative | Strong sequestrant for metal ions, improves water-holding capacity, texturizer, and pH buffer. | Considered the industry standard for moisture retention in meat and seafood. Very effective dispersing agent. Generally cost-effective. | Contributes to sodium content. Performance can be more pH-dependent than other polyphosphates. | Frozen and processed seafood (shrimp, fish fillets), processed meats, industrial cleaners and detergents, water treatment. | The go-to choice for maximizing moisture retention and texture in seafood and meat when sodium is not a primary concern. |
| Sodium Hexametaphosphate (SHMP) | Food Additive (E452i), Sequestrant, Texturizer | Long-chain polyphosphate with exceptional sequestrant ability for a wide range of metal ions. Highly soluble. | The most powerful sequestrant among common food phosphates, especially for calcium. Prevents mineral precipitation and discoloration. | Can hydrolyze (break down) into less effective forms in highly acidic or high-temperature conditions. Can be more expensive. | Beverages to maintain clarity, dairy products, canned fish and beans, salad dressings, industrial water softening. | Select when superior sequestration of metal ions is the main objective, to prevent mineral scaling, cloudiness, or discoloration. |
| Tetrapotassium Pyrophosphate (TKPP) | Food Additive (E450v), Sequestrant, Emulsifier | Potassium-based version of TSPP. Extremely high solubility in water, strong chelating and dispersing properties. | Ideal for low-sodium or sodium-free formulations. Its high solubility allows for the creation of concentrated liquid solutions. | Significantly more expensive than sodium-based phosphates. Can impart a distinct potassium taste. | Low-sodium processed meats and cheeses, liquid detergents, coffee creamers, whipped toppings, potato products. | Use when the functions of TSPP are required in a low-sodium product or when very high solubility is necessary for a liquid formulation. |
| Disodium Phosphate (DSP) | Food Additive (E339ii), Acidity Regulator, Emulsifying Salt | Simple orthophosphate, acts as a pH buffer, emulsifying salt, and texturizer. | Excellent emulsifying salt for processed cheese, providing a smooth melt. Effective pH control to prevent protein coagulation in dairy. | Much weaker sequestrant compared to polyphosphates like TSPP or STPP. Offers limited water retention benefits. | Processed cheese slices and sauces, evaporated milk, cereals, packaged pasta to shorten cooking time. | Choose for applications where pH regulation and simple protein emulsification are the primary goals, especially in dairy products like processed cheese. |
Technical Documents
Available Documentation
Technical datasheet & COA available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications