Disodium Pyrophosphate
di-sodium dihydrogen pyrophosphate anhydrous
CAS: 7758-16-9
Molecular Formula: H2Na2O7P2
Disodium Pyrophosphate - Names and Identifiers
Disodium Pyrophosphate - Physico-chemical Properties
| Molecular Formula | H2Na2O7P2 |
| Molar Mass | 221.94 |
| Density | (hexahydrate) 1.86 |
| Melting Point | decomposes 220℃ [MER06] |
| Water Solubility | Fully miscible in water. Insoluble in alcohol and ammonia. |
| Solubility | H2O: 0.1M at20°C, clear, colorless |
| Vapor Presure | 0Pa at 20℃ |
| Appearance | white powder |
| Color | White to Off-White |
| Maximum wavelength(λmax) | ['λ: 260 nm Amax: 0.11', , 'λ: 280 nm Amax: 0.09'] |
| Merck | 13,8643 |
| PH | 3.5-4.5 (20℃, 0.1M in H2O, freshly prepared) |
| Storage Condition | -70°C |
| Stability | Stable. |
| Physical and Chemical Properties | White monoclinic crystalline powder or molten solid. The relative density was 1.86. Soluble in water, insoluble in ethanol. The aqueous solution is hydrolyzed to phosphoric acid by heating with dilute inorganic acid. Sodium acid pyrophosphate is slightly hygroscopic and forms six crystalline hydrates after water absorption. Sodium metaphosphate is decomposed when heated above 220 °c. Aluminum and/or calcium salts may be included in appropriate amounts to control the rate of reaction when used as a bulking agent. |
| Use | Used as fast starter, water retention agent, quality improver, used in bread, biscuits and other baked food and meat, aquatic products, etc |
Disodium Pyrophosphate - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36 - Irritating to the eyes |
| Safety Description | S24/25 - Avoid contact with skin and eyes. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 2 |
| RTECS | UX6475000 |
| TSCA | Yes |
Disodium Pyrophosphate - Upstream Downstream Industry
| Raw Materials | Sodium carbonate Phosphoric acid |
Disodium Pyrophosphate - Nature
Open Data Verified Data
white crystalline powder. The relative density is 1. 86 and the refractive index is 1.510. Soluble in water (lOg/lOOmL,20 degrees C) and ethanol. Hygroscopic, acidic aqueous solution, 1% of the water pH value of 4~4.5. 220 C decomposition into sodium metaphosphate. The aqueous solution is hydrolyzed to phosphoric acid by heating with dilute inorganic acid. Sodium acid pyrophosphate is slightly hygroscopic and forms six crystalline hydrates after water absorption. Sodium metaphosphate is decomposed when heated above 220 °c.
Last Update：2024-01-02 23:10:35
Disodium Pyrophosphate - Preparation Method
Open Data Verified Data
Food-grade soda ash is added to the neutralizer, heated and dissolved under stirring, then food-grade phosphoric acid is added for neutralization reaction, and the end point pH of the reaction is controlled to be 4~4.4 to generate sodium dihydrogen phosphate, the solution was filtered at 70-80 °c, the filtrate was concentrated by evaporation, cooled to crystallize, centrifuged, and dried at 95 °c to form anhydrous sodium dihydrogen phosphate. Then, polymerization is carried out by heating at 140 to 200 ° C., and conversion to disodium dihydrogen pyrophosphate is sufficient.
Last Update：2022-01-01 09:03:53
Disodium Pyrophosphate - Use
Open Data Verified Data
used as buffer, bulking agent, adhesive, stabilizer, chelating agent, emulsifier. China's provisions for bread, biscuits, the maximum use of 3G/kg; Meat products for lg/kg; Fruit and vegetable peeling GMP. Generally not used alone, often with alkaline salt sodium pyrophosphate compound use.
Last Update：2022-01-01 09:03:53
Disodium Pyrophosphate - Safety
Open Data Verified Data
mouse oral LDo:2650mg/kg. ADI O ~ 70mg/kg (total phosphate in terms of phosphorus, FAO/WHO, 2001).GRAS (FDA,& sect;182, 1087,2000). Store in a ventilated and dry warehouse, do not subject to moisture deterioration, prevent high temperature to avoid melting, prevent harmful substance pollution. It shall not be mixed with toxic and hazardous substances during transportation. Protection against rain and sun exposure. During loading and unloading, care should be taken to prevent the packaging from breaking and becoming damp. Fire can be suppressed with water, foam or carbon dioxide.
Last Update：2022-01-01 09:03:54
Disodium Pyrophosphate - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| content analysis | accurately weigh about 400mg of sample pre-dried at 105 ℃ for 4H, and put it into a 400ml beaker, 100ml of water was added to dissolve it. Adjust the pH value of the sample solution to 3.8 with a pH meter, dilute hydrochloric acid test solution (TS-117) or sodium hydroxide test solution (TS-227), and add 50ml of 1/8 zinc sulfate solution (125 gZnSO4? 7H2O dissolved in water, diluted to 1000ml, filtered, adjusted to pH 3.8), placed 2min. The liberated acid was titrated with 0.1mol/L sodium hydroxide until the pH was restored to 3.8. At the end point, after each drop of sodium hydroxide, it is necessary to wait for any precipitate of zinc hydroxide to redissolve before dropping. Each ml of 0.1mol/L sodium hydroxide corresponds to 11.10mg of disodium pyrophosphate (Na2H2P2O7). The 0.1mol/L sodium hydroxide used for titration must be calibrated with standard sodium pyrophosphate (NazP2O5), which has been recrystallized three times in water and dried to constant weight at 400 °c. |
| toxicity | ADI 0-70mg/kg (total phosphate based on phosphorus; FAO/WHO,2001). GRAS(FDA,182.1087,2000). Reports of renal calculi with high dosage. Adl 0-70 mg/kg (calculated as phosphorus). Processed cheese 9 g/kg (total phosphate, in P); Lunch meat 3 g/kg (in anhydrous). |
| usage limit | GB 2760-96(g/kg): bread, biscuit 3; Meat product 1; Fruit and vegetable peeling GMP. FAO/WHO(1984,g/kg): processed cheese 9 (total phosphate, P); Lunch meat, cooked ham, cooked Pig fore leg meat 3 (in anhydrous); Crab meat can 5 (in anhydrous); Frozen french fried potato 100mg/kg (in anhydrous). Japan (1998): 1% calculated by Ca (excluding special nutritious food). As an acidic component of a synthetic leavening agent such as bread and cake, carbon dioxide is produced for a longer period of time and is suitable for baked foods (cakes) with less moisture content. In combination with other polyphosphates as chelating agents. The water retention of meat is very strong, but because it is acidic, can not be used alone. |
| Use | used as baking powder, used for baking food, controlling fermentation rate and improving production intensity; Used for instant noodles, the rehydration time of the finished product is reduced, and it is not sticky or broken. For biscuits and cakes, shorten the fermentation time, reduce the product breakage rate, loose the gap neat, can prolong the storage period. used as fast starter, water retention agent, quality improver, used in bread, biscuits and other baked food and meat, aquatic products and so on used as quality improver, the food has an effect of increasing the complexing metal ions, pH, increasing the ionic strength, and the like, thereby improving the adhesion and water holding capacity of the food. China's provisions can be used for soda biscuits, the maximum use of 3.0g/kg; In the bread the maximum use of 1.0~3.0g/kg. |
| production method | neutralized by food-grade phosphoric acid and soda ash, the end point of control is pH 4.0~4.4 to get neutralized liquid; the neutralized solution is sent to a spray dryer for spray drying, and the inlet temperature is controlled at 300 ℃, and the outlet temperature is controlled at 110~120 ℃; Finally, the polymerization is dehydrated at 140~200 ℃ to form disodium dihydrogen pyrophosphate. Na2CO3 2H3PO4 → 2NaH2PO4 H2O CO2 δ2nah2po4 → Na2H2P2O7 H2O dry polymerization two-step method food-grade soda ash is added to the neutralizer, heated and dissolved under stirring, and then food-grade phosphoric acid is added for neutralization reaction, control the end of the reaction Ph = 4~4.4, sodium dihydrogen phosphate is generated, the solution is filtered at 70~80 ℃, the filtrate is evaporated and concentrated, cooling crystallization, centrifugal separation, dry dehydration at 95 °c to sodium dihydrogen phosphate anhydrous. Then it is sent to the box type polymerization furnace to heat the melt polymerization, and the temperature of the material is controlled at 140~200 ° C. The polymerization is carried out, and the converted acid sodium pyrophosphate is crushed and packaged to prepare the edible acid sodium pyrophosphate. 2H3FO4 Na2CO3 → 2NaH2PO4 H2O CO2 × 2 NaH2PO4 [Δ] → Na2H2P2O7 H2O |
| category | corrosive article |
| toxicity grade | poisoning |
| Acute toxicity | oral-mouse LD50: 2650 mg/kg |
| flammability hazard characteristics | combustible pore forming agent in case of H; toxic Phosphorus oxide smoke emitted by heat |
| storage and transportation characteristics | The warehouse is ventilated and dried at low temperature; It is stored separately from H pore forming agent and alkali. |
| fire extinguishing agent | Sand, foam, water mist, carbon dioxide |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 15:16:52
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Raw Materials for Disodium Pyrophosphate