Disodium pyrophosphate

Disodium pyrophosphate
Identifiers
CAS number 7758-16-9 Y
PubChem 9837369
ChemSpider 8013090 Y
UNII H5WVD9LZUD Y
EC number 231-835-0
Jmol-3D images Image 1
Properties
Molecular formula Na2H2P2O7
Molar mass 221.94 g/mol
Appearance white odorless powder
Density 1.1-1.3 g/cm3
Melting point

>600 °C

Solubility in water 11.9 g / 100 ml (20 °C)
Hazards
EU Index Not listed
Flash point Non-flammable
Related compounds
Other anions Disodium phosphate
Pentasodium triphosphate
Hexasodium metaphosphate
Other cations Dipotassium pyrophosphate
Related compounds Tetrasodium pyrophosphate
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Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Disodium pyrophosphate or sodium acid pyrophosphate is a buffering and chelating agent, with many food and industrial uses. It is polyvalent, and acts as a Lewis base, so is effective at binding polyvalent cations.

Food uses

Sodium acid pyrophosphate is a GRAS substance for food use. It is used in canned seafood to maintain color and reduce purge during retorting. Retorting achieves microbial stability with heat[1]. It is an acid source for reaction with baking soda to leaven baked goods.[2] In cured meats, it speeds the conversion of sodium nitrite to NO2 by forming the HONO intermediate, and can improve water holding capacity. Disodium pyrophosphate also is found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening.[2]

Other uses

In leather 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 the 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.

References

  1. ^ [1] -Retorting, Accessed 2010-11-27
  2. ^ a b Ellinger, R.H. (1972) Phosphates in Food Processing in Handbook of Food Additives, 2nd Ed., CRC Press, Cleveland, pp. 617-780.