Sodium Acid Pyrophosphate (E450(i))

Sodium Acid Pyrophosphate

Sodium acid pyrophosphate is an inorganic phosphate salt used mainly as a leavening acid, sequestrant, and pH regulator in food systems. It is valued for its controlled reaction rate with sodium bicarbonate, which allows precise management of gas release, texture, and volume in baked and processed foods, as well as for its ability to bind metal ions and influence protein functionality.

Food Industry Applications

• Baked goods and bakery mixes: Acts as a key component of double‑acting baking powders, reacting with sodium bicarbonate to release carbon dioxide during mixing and baking, giving controlled rise, fine crumb, and uniform volume in cakes, muffins, pancakes, biscuits, and donuts.

• Frozen doughs and refrigerated doughs: Provides delayed and sustained leavening so doughs can be stored chilled or frozen and still bake with good volume and structure.

• Processed potato products: Helps control pH and color in par‑fried and frozen potato products (fries, wedges, hash browns), reducing surface browning and improving texture.

• Processed meats, poultry, and seafood: When used via phosphate blends, improves water‑holding capacity, juiciness, and sliceability in hams, sausages, nuggets, surimi, and seafood; also aids in color stability.

• Snack foods and batters: Contributes to expansion and crispness in extruded snacks, coatings, and batters by controlling gas release and batter pH.

Other Industry Applications

In pet food, sodium acid pyrophosphate helps control tartar formation and palatability in dry kibbles and treats. In home and institutional cleaning products, related pyrophosphates are used as builders and sequestrants to soften water and enhance detergent performance. In industrial processes and water treatment, pyrophosphates can be used to control scale and corrosion by binding hardness ions and stabilizing metal surfaces.