- Sodium pyrophosphate
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2026-06-18
- CAS:7758-16-9
- Min. Order: 25KG
- Purity: 98%min
- Supply Ability: 30tons/month
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| | Sodium pyrophosphate Basic information |
| Product Name: | Sodium pyrophosphate | | Synonyms: | DisodiuM pytophospha;TwosodiuM pyrophosphatetwo hydrogen;Amyloid Precursor Protein β, Secreted;ANTI-DSPP (N-TERM) antibody produced in rabbit;Dentin sialophosphoprotein;SodiuM pyrophosphate dibasic practical grade;SODIUM PYROPHOSPHATE DIBASIC BIOULTR;Food Grade Sodium Acid Pyrophosphate | | CAS: | 7758-16-9 | | MF: | H5NaO7P2 | | MW: | 201.97 | | EINECS: | 231-835-0 | | Product Categories: | Food Additives;Inorganics;7758-16-9 | | Mol File: | 7758-16-9.mol |  |
| | Sodium pyrophosphate Chemical Properties |
| Melting point | decomposes 220℃ [MER06] | | density | (hexahydrate) 1.86 | | vapor pressure | 0Pa at 20℃ | | storage temp. | -70°C | | solubility | H2O: 0.1 M at 20 °C, clear, colorless | | form | white powder | | color | White to Off-White | | PH | 3.5-4.5 (20℃, 0.1M in H2O, freshly prepared) | | biological source | rabbit | | Water Solubility | Fully miscible in water. Insoluble in alcohol and ammonia. | | λmax | λ: 260 nm Amax: 0.11
λ: 280 nm Amax: 0.09 | | Merck | 13,8643 | | Stability: | Stable. | | Cosmetics Ingredients Functions | BUFFERING
ANTICORROSIVE
CHELATING | | Cosmetic Ingredient Review (CIR) | Sodium pyrophosphate (7758-16-9) | | InChI | InChI=1S/Na.H4O7P2.H/c;1-8(2,3)7-9(4,5)6;/h;(H2,1,2,3)(H2,4,5,6); | | InChIKey | IQTFITJCETVNCI-UHFFFAOYSA-N | | SMILES | O(P(O)(O)=O)P(O)(O)=O.[NaH] | | LogP | -3.420 (est) | | CAS DataBase Reference | 7758-16-9(CAS DataBase Reference) | | EPA Substance Registry System | Disodium diphosphate (7758-16-9) |
| | Sodium pyrophosphate Usage And Synthesis |
| Description | Sodium acid pyrophosphate (SAPP), or disodium pyrophosphate, is a condensed phosphate formed when sodium orthophosphate is heated to remove the water. It is an inorganic compound consisting of sodium cations and pyrophosphate anion. It is used in food mainly for its two properties: It is a leavening acid that combines with baking soda to release carbon dioxide to improve the texture and volume of baked goods. It is a chelating agent to chelate iron to prevent discolouration in processed potatoes. It is extensively used in food processing, such as in canned seafood, cured meat, and potato products, to adjust the pH, maintain colour, improve the water-holding capacity, and reduce purge during retorting. However, little is known about its toxicity[1].
| | Chemical Properties | Disodium dihydrogendiphosphate [7758-16-9], disodium diphosphate, acidic sodium pyrophosphate, Na2H2P2O7, Mr 221.97, d 2.31. Its solubility in water is 13g Na2H2P2O7/100g H2O at 20 °C, and 20g at 80°C. The pH of a 1% aqueous solution is 4.1. The usual commercial product is the anhydrous, nonhygroscopic salt in powder form. The hexahydrate, Na2H2P2O7.6H2O, d 1.85, crystallizes from aqueous solution below 27 °C. Above this temperature, it is converted to the anhydrous form. Disodium diphosphate is used as a (tropically stable) acid carrier in baking powder, for improvement of flow properties in flour, for pH regulation, and in dental care products for prevention of tartar formation. | | Uses | Sodium Pyrophosphate is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1. It is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c. It is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process. It is used in baking powder as a leavening agent. It is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium. It is used to sequester metals in processed potatoes. It is also termed sapp, sodium acid pyrophosphate, acid sodium pyrophosphate, disodium diphosphate, and disodium dihydrogen pyrophosphate. | | Uses | Sodium Pyrophosphate Dibasic is anhydrous form, pyrophosphate salt used in buffers. | | Preparation |
Sodium pyrophosphate is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O
| | Flammability and Explosibility | Non flammable | | Biochem/physiol Actions | Amyloid precursor protein α is an α-secretase-cleaved soluble protein that has been shown to have neuroprotective properties. It is derived from amyloid precursor protein. The protein consists of 612 amino acids. Several G protein-coupled receptors are known to activate α-secretase-dependent processing of APP. It has neuroprotective, neurogenic and neurotrophic functions. Amyloid precursor protein a also stimulates gene expression and protein expression. | | Safety Profile | Poison by intravenous
route. Moderately toxic by ingestion and
subcutaneous routes. An irritant to skin,
eyes, and mucous membranes. When heated
to decomposition it emits toxic fumes of
POx, and Na2O. | | References | [1] Yasmina M. Abd-Elhakim . “Effects of the food additives sodium acid pyrophosphate, sodium acetate, and citric acid on hemato-immunological pathological biomarkers in rats: Relation to PPAR-α, PPAR-γ and tnfα signaling pathway.” Environmental toxicology and pharmacology 62 (2018): Pages 98-106. |
| | Sodium pyrophosphate Preparation Products And Raw materials |
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