Sodium Acid Pyrophosphate is an inorganic compound consisting of sodium cations and pyrophosphate anion.
- It is a white, water-soluble solid that serves as a buffering and chelating agent, with many applications in the food industry.
- Disodium pyrophosphate and other sodium and potassium polyphosphates are widely used in food processing; in the E number scheme, they are collectively designated as E450, with the disodium form designated as E450(a). In the United States, it is classified as generally recognized as safe (GRAS) for food use. In canned seafood, it is used to maintain color and reduce purge[clarification needed] during retorting. Retorting achieves microbial stability with heat. It is an acid source for reaction with baking soda to leaven baked goods. In baking powder, it is often labeled as food additive E450. In cured meats, it speeds the conversion of sodium nitrite to nitrite (NO2−) by forming the nitrous acid (HONO) intermediate, and can improve water-holding capacity. Disodium pyrophosphate is also found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening
You are more likely to exceed safe phosphorus intakes from high-phosphorus foods, such as cheeseburgers and milk products, than from the small amount of sodium acid pyrophosphate added to a boxed cake mix. For example, a fast-food cheeseburger supplies 353 milligrams of phosphorus, while one piece of angelfood cake made from a mix has 116 milligrams of phosphorus. In combination, however, overconsumption of phosphorus-containing foods and additives can result in elevated blood phosphorus levels, which may contribute to osteoporosis.
Source: Wikipedia, https://en.wikipedia.org/wiki/Disodium_pyrophosphate