| Identification | More | [Name]
Disodium pytophosphate | [CAS]
7758-16-9 | [Synonyms]
Diphosphoric acid disodium salt
DI-SODIUM DIHYDROGEN PYROPHOSPHATE
DISODIUM PYROPHOSPHATE
disodium pytophosphate
DSPP
PYROPHOSPHATE DISODIUM SALT
SAPP
SAPP 28
SAPP 40
SODIUM ACID PYROPHOSPHATE
SODIUM DIHYDROGEN PYROPHOSPHATE
dinatriumpyrophosphat
disodiumacidpyrophosphate
disodiumdihydrogendiphosphate
di-sodiumdihydrogenpyrophosphateanhydrous
disodiumdiphosphate
pyrophosphoricacid,disodiumsalt
sodiumpyrophosphate(na2h2p2o7)
sodiumpyrophosphate,acid
Sodium pyrophosphate dibasic | [EINECS(EC#)]
231-835-0 | [Molecular Formula]
H2Na2O7P2 | [MDL Number]
MFCD00014246 | [Molecular Weight]
221.94 | [MOL File]
7758-16-9.mol |
| Chemical Properties | Back Directory | [Appearance]
white powder | [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) | [Stability:]
Stable. | [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 | [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) | [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. | [CAS DataBase Reference]
7758-16-9(CAS DataBase Reference) | [EPA Substance Registry System]
7758-16-9(EPA Substance) |
| Hazard Information | Back Directory | [Chemical Properties]
white powder | [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].
| [Preparation]
Disodium dihydrogendiphosphate is produced from sodium dihydrogenmonophosphate by heating at 200-250℃：
Na2CO3+2H3PO4→2NaH2PO4+H2O+CO2↑
2NaH2PO4→Na2H2P2O7+H2O | [General Description]
The APP (amyloid precursor protein) gene is mapped to human chromosome 21q21.3. It encodes a integral membrane protein. APPα is a soluble protein generated by sequential cleavage with α and γ secretase. | [Flammability and Explosibility]
Nonflammable | [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. | [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. |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
36 | [Safety Statements ]
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
2
| [RTECS ]
UX6475000
| [TSCA ]
Yes | [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. | [Hazardous Substances Data]
7758-16-9(Hazardous Substances Data) |
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