Tetrasodium Pyrophosphate TSPP
| HS Code | 118927 |
| Chemical Formula | Na4P2O7 |
| Molar Mass | 265.902 g/mol |
| Appearance | White, granular or crystalline powder |
| Odor | Odorless |
| Solubility In Water | Soluble |
| Ph Aqueous Solution | Alkaline |
| Density | 2.534 g/cm³ |
| Melting Point | 880 °C |
| Boiling Point | Decomposes |
| Hygroscopicity | Hygroscopic |
As an accredited Tetrasodium Pyrophosphate TSPP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Tetrasodium Pyrophosphate TSPP is packed in wooden boxes or thick paper bags, lined with moisture-proof materials, and sealed tightly. The weight of each box or bag is determined by the business, and the product name is clearly marked. |
| Storage | Tetrasodium Pyrophosphate TSPP should be stored in a dry place, away from acid, alkali and fire sources, stacked in an orderly manner, checked regularly, and prevented from moisture and humidity. |
| Shipping | Tetrasodium Pyrophosphate TSPP should be transported in a rain-proof place, sun-proof, loaded and unloaded gently to avoid damage to the packaging, and separated from other goods to avoid mixing. |
Competitive Tetrasodium Pyrophosphate TSPP prices that fit your budget—flexible terms and customized quotes for every order.
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Historical Development
The development of Tetrasodium Pyrophosphate TSPP is closely related to the progress of the food industry. In the early days, people discovered its special properties in the process of exploring food additives and began to study its preparation process. From the initial laboratory exploration to the realization of industrial production, after years of technological accumulation and innovation, the production process has gradually matured, and the product has been widely used in the food industry.
Product Overview
Tetrasodium Pyrophosphate TSPP is a white crystalline powder with good water solubility and chelating properties. In food processing, it can be used as a quality improver, moisture retainer, chelating agent, etc., which can effectively improve the water retention, tenderness and stability of food, and has a significant effect on improving food quality.
Physical & Chemical Properties
In terms of physical properties, Tetrasodium Pyrophosphate TSPP is a white crystalline powder, odorless, easily soluble in water, and its aqueous solution is alkaline. In terms of chemical properties, it has a strong ability to chelate metal ions, can combine with calcium, magnesium and other ions, can adjust the pH value in the food system, and affect the structure and stability of food.
Technical Specifications & Labeling
Technical Specifications has strict requirements on the main content, impurity content, moisture content, pH value and other technical indicators of Tetrasodium Pyrophosphate TSPP. During labeling, the packaging must clearly mark the product name (Tetrasodium Pyrophosphate TSPP), specifications, manufacturer, production date, shelf life, implementation standards, usage methods and safety warnings to ensure the standardization and safety of product use.
Preparation Method
Tetrasodium Pyrophosphate (TSPP) is commonly synthesized using phosphoric acid and sodium hydroxide as starting materials. Initially, phosphoric acid reacts with sodium hydroxide to form sodium phosphate salts, which are then subjected to a polymerization reaction to yield Tetrasodium Pyrophosphate (TSPP). Throughout the reaction, parameters such as reaction temperature, duration, and material proportions must be meticulously regulated. The final product is obtained via processes including concentration, crystallization, and drying.
Chemical Reactions & Modifications
In the food system, Tetrasodium Pyrophosphate TSPP can undergo a variety of chemical reactions. In meat products, it can enhance the water retention and tenderness of meat by chelating metal ions; in noodle products, it can adjust the pH and rheological properties of dough. Through chemical modification, its performance can be optimized and its application range in different food fields can be expanded.
Synonyms & Product Names
Tetrasodium Pyrophosphate TSPP is also known as tetrasodium pyrophosphate. In the food industry and related fields, these two names are widely used to facilitate communication and description of the product in different scenarios.
Safety & Operational Standards
In terms of safety, Tetrasodium Pyrophosphate TSPP must meet strict food safety standards and be tested and certified to be harmless to human health within the prescribed scope of use. Operational Standards require that standardized operating procedures be strictly followed in all links such as production, storage, transportation, and use to ensure stable product quality, safety and reliability.
Application Area
Tetrasodium Pyrophosphate TSPP is widely used in the food field. In meat processing, it can improve the water holding capacity and binding force of meat; in dairy products, it can prevent milk fat from caking; in the production of aquatic products, pasta products, beverages, etc., it can improve the taste and quality of food by improving quality and adjusting stability.
Research & Development
Currently, the Research & Development of Tetrasodium Pyrophosphate TSPP is committed to optimizing production processes, reducing energy consumption and production costs; exploring its application in new foods and functional foods; studying its synergy with other additives to develop better quality and more distinctive food products.
Toxicity Research
A large number of Toxicity Research shows that within the prescribed dosage, Tetrasodium Pyrophosphate TSPP has no obvious toxic effects on the human body and has good safety. Normal consumption of foods containing this additive will not have adverse effects on human health.
Future Prospects
In the time to come, Tetrasodium Pyrophosphate (TSPP) is poised to retain its significant position in the food industry. With the ongoing progression of food technology and the growing variety of consumer demands, its manufacturing processes will become more sophisticated and eco-conscious, and product performance will undergo further enhancement. It is projected to be applied in a wider range of gourmet food products and emerging food sectors, bringing more contributions to the advancement of the food industry.
Where to Buy Tetrasodium Pyrophosphate TSPP in China?
As a trusted Tetrasodium Pyrophosphate TSPP manufacturer, we deliver:
Factory-Direct Value: Competitive pricing with no middleman markups, tailored for bulk orders and project-scale requirements.
Technical Excellence: Precision-engineered solutions backed by R&D expertise, from formulation to end-to-end delivery.
Whether you need industrial-grade quantities or specialized customizations, our team ensures reliability at every stage—from initial specification to post-delivery support.
As a leading Tetrasodium Pyrophosphate TSPP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What are the key functions of Tetrasodium Pyrophosphate TSPP in food processing?
Tetrasodium Pyrophosphate TSPP plays a key and unique role in food processing. In the meat processing link, it is like a skilled craftsman, which can closely combine with the metal ions in the meat, reshape the muscle protein structure, and greatly enhance the water retention performance of the meat. Meat products treated with it are not easy to lose moisture during cooking, taste fresh and juicy, and the yield rate is also significantly improved. In the preservation of aquatic products, TSPP can resist the damage of freezing to protein, maintain the elasticity and color of aquatic products, extend its shelf life, and enable it to maintain good quality during market circulation. In the field of dairy products, it acts as an excellent stabilizer and emulsifier, adjusts the pH of the emulsion, prevents protein coagulation, and evenly disperses fat in the emulsion, ensuring that the texture of dairy products is uniform and delicate, and the quality is stable. In the production of pasta products, TSPP can enhance the toughness and elasticity of gluten, improve the processing performance of dough, and make pasta products such as noodles taste smooth and last for a long time. In addition, in food processing, it can also be used as a chelating agent to combine with metal ions to prevent food from oxidative deterioration and extend the shelf life.
How to properly control the dosage of Tetrasodium Pyrophosphate TSPP?
The dosage of Tetrasodium Pyrophosphate TSPP needs to be flexibly adjusted according to the type of food and production process. In meat processing, the general addition amount is 0.1% - 0.3%, which can effectively improve the water retention and quality of meat. When adding, first prepare TSPP into a solution, and then evenly inject or soak it in the meat to ensure full penetration. For frozen preservation of aquatic products, the addition amount is about 0.2% - 0.5%, which can form a protective layer on the surface of aquatic products to block deterioration factors. In dairy product production, depending on the product formula and stability requirements, the addition amount is usually 0.05% - 0.15%, added at the appropriate time of production and fully stirred. In noodle processing, the addition amount is about 0.05% - 0.2%, and it can be mixed evenly with flour and other raw materials. When used as a chelating agent in beverage production, the dosage must be accurately calculated according to the raw materials and product requirements to avoid affecting the flavor and quality of the beverage. In actual production, companies must strictly follow standards and specifications, operate accurately, and ensure food safety and product quality.
What are the benefits and disadvantages of long-term consumption of foods containing Tetrasodium Pyrophosphate TSPP to the human body?
Rational use of Tetrasodium Pyrophosphate TSPP in accordance with regulations is generally harmless to the human body. This is a legal additive that has been strictly evaluated. Under normal intake, the human body can metabolize it normally. However, long-term and large-scale consumption of foods containing excessive TSPP will gradually become harmful. Excessive phosphorus intake will break the calcium-phosphorus balance of the human body and interfere with calcium absorption, just like a dam collapse, disrupting the normal metabolic order of the human body. For children, it may affect bone and tooth development and increase the risk of disease; for adults, it may also cause osteoporosis and other diseases, and will increase the burden on the kidneys and affect kidney function. Therefore, food producers should strictly abide by the dosage standards, and consumers should also have a balanced diet to avoid excessive intake of foods containing more of this additive.
What should be paid attention to when storing Tetrasodium Pyrophosphate TSPP?
When storing Tetrasodium Pyrophosphate TSPP, you need to be careful in many aspects. You should choose a cool, dry and well-ventilated warehouse and avoid direct sunlight, because high temperature can easily damage its stability. It has a certain degree of hygroscopicity. If the environment is humid, it is easy to clump and affect its use, so the relative humidity needs to be controlled at a low level. When storing, it must be separated from strong acids, strong alkalis and other substances to prevent chemical reactions and damage to quality. The storage container must be well sealed. Plastic bags, plastic barrels or iron barrels can be used. After use, it must be sealed in time to prevent air and moisture from invading. In addition, the stored TSPP needs to be checked regularly to check whether there is caking, deterioration, etc. If there is any abnormality, it should be handled in time to ensure that the product quality is stable and meets production needs.
What effect will Tetrasodium Pyrophosphate TSPP have when combined with other food ingredients?
Tetrasodium Pyrophosphate TSPP often produces a wonderful synergistic effect when used with other food ingredients. In meat processing, it is used together with salt. The two work together to enhance the meat's absorption of salt, which not only improves water retention, but also better adjusts the flavor and makes the meat more delicious. When mixed with colloids such as carrageenan, it can jointly build a more stable gel network in the meat, further enhancing elasticity and water retention, and improving product texture. During the production of dairy products, it interacts with casein to optimize the casein structure, improve the stability of dairy products, and prevent protein precipitation. In the process of making pasta products, it works together with starch to delay starch aging, allowing pasta products to remain soft for a long time and extend the shelf life. However, when using them together, you need to pay attention to the proportion of each raw material and the order of addition, and reasonably allocate them according to product needs to give full play to their optimal effect.
