pH and protein charge
Moving pH away from a protein's isoelectric region can support water association. Measure raw and finished pH; excess alkalinity can harm flavor, color or texture.
Alkaline condensed phosphate · E450(iii) / INS 450(iii)
Food Grade Tetrasodium Pyrophosphate (TSPP)
Source anhydrous tetrasodium diphosphate for qualified protein, emulsifying-salt and sequestration systems. Specify hydration form, assay basis, pH, particle form and application—not “sodium pyrophosphate” alone.
- CAS
- 7722-88-5
- Formula
- Na4P2O7
- Supplied assay*
- 96.5–100.5%
- MOQ*
- 500 kg
*Commercial source reference; reconfirm the signed specification, method and shipment.
Identity selectedAnhydrous Na₄P₂O₇
Alkalinity controlledpH 9.9–10.7 at 10 g/L*
Specification auditedFluoride conflict disclosed
Supply reference*25 kg; 20 MT / 20' FCL
Exact product identity
What is anhydrous food grade TSPP?
Tetrasodium pyrophosphate (TSPP), also called tetrasodium diphosphate or sodium pyrophosphate, is the alkaline condensed phosphate Na4P2O7. JECFA identifies CAS 7722-88-5 and INS 450(iii), with emulsifier, buffering, emulsifying-agent and sequestrant functions.
This URL centers on the supplied anhydrous food grade. JECFA also recognizes Na4P2O7·10H2O; its formula weight and ignition loss differ materially. Hydration form must match the RFQ, specification, label and COA.
Beyond a generic “water retention” claim
How TSPP changes protein and mineral systems
TSPP contributes alkalinity, ionic strength and pyrophosphate anions. Results arise from the complete formula and process.
Protein extraction
In meat or poultry, evaluate TSPP with salt, water, temperature and mechanical action for salt-soluble protein extraction and matrix formation.
Ion sequestration
Pyrophosphate can complex selected polyvalent ions. Effects depend on calcium/magnesium load, proteins and competing ingredients.
Dissolution and sequence
Concentration, particle form, water temperature and addition order affect dissolution and local pH. Validate the real brine or blend.
Maximum uptake is not the objectiveOptimize permitted use, uniform pickup, cook yield, purge, texture and sensory quality together. More phosphate is not automatically better.
Application-specific qualification
Where food grade TSPP may be evaluated
These are screening contexts—not universal approvals, dosages or guarantees.
Meat & poultry
Target: protein extraction, bind and cook yield.
Validate: salt, pH, temperature, mix/tumble time, cook loss, purge, bite and flavor.
Seafood systems
Target: controlled moisture and texture.
Validate: species, treatment, pickup, thaw drip, sodium, appearance and sensory effects.
Processed cheese
Target: mineral/protein balance in an emulsifying-salt system.
Validate: calcium, moisture, pH, heat/shear, melt, oiling-off and set.
Mineral-sensitive liquids
Target: buffering or sequestration where permitted.
Validate: hardness, clarity, sediment, flavor, pH drift and protein/acid interaction.
Regulatory boundary: E/INS identity does not authorize every food or dosage. Confirm destination food category, maximum level, labeling and total phosphate.
Commercial sheet under source audit
Supplied anhydrous TSPP specification and unresolved points
These values support inquiry screening; they are not a batch COA or proof of JECFA conformity.
Supplied assay*96.5–100.5%Method/basis to confirm
JECFA assay≥95.0%On ignited basis
Supplied pH*9.9–10.710 g/L
HydrationAnhydrousSupported by LOI
| Field | Supplied value* | Audit decision |
|---|---|---|
| TSPP assay | 96.5–100.5% | Above JECFA ≥95%; confirm ignited basis and method |
| P2O5 | 52.5–54.0% | Plausible control; basis/method missing |
| pH | 9.9–10.7 at 10 g/L | Within JECFA 9.9–10.8 |
| Loss on drying | ≤0.5% | Temperature/time missing |
| Loss on ignition | ≤0.5% | Supports anhydrous; JECFA decahydrate is 38–42% |
| Water-insoluble matter | ≤0.20% | Matches JECFA maximum numerically |
| Orthophosphate | Pass | Method and endpoint required |
| Arsenic | ≤3 mg/kg | Matches JECFA maximum |
| Lead | ≤4 mg/kg | Matches JECFA maximum |
| Heavy metals as Pb | ≤10 mg/kg | Legacy aggregate; not element-specific control |
| Fluoride | ≤50 mg/kg | Does not meet JECFA maximum 10 mg/kg |
| Appearance | White powder/granular | Obtain current product and label photos |
Current decision: do not claim JECFA conformity
The supplied fluoride limit is five times the JECFA maximum, and several methods/bases are missing. Request a corrected source-specific offer.
JECFA reference
Identity, two hydration forms, assay basis, pH, loss on ignition and purity limits.
Open the TSPP monographFDA context
The inventory identifies CAS 7722-88-5 and relevant technical effects; applicable regulations still require product-level review.
Review the FDA entryAvoid acronym and function confusion
TSPP vs. STPP, TKPP and SAPP
They differ in cation, phosphate structure, acid/base character and intended function; they are not equal-weight substitutes.
Bench-to-production approval
How to qualify TSPP
- 1
Lock identity and regulation
State anhydrous food grade, destination, food category and target standard.
- 2
Approve specifications
Require methods for assay, pH, LOI/LOD, insolubles, fluoride, arsenic and lead.
- 3
Design the process trial
Fix water, salt, temperature, order, concentration, mechanical action and heat process.
- 4
Measure retention
Record clarity, pickup, cook loss, purge or thaw drip—not only initial absorption.
- 5
Check trade-offs
Measure pH, color, texture, flavor, emulsion stability and total sodium/phosphate.
- 6
Set receiving controls
Align COA, lot identity, packaging, storage and change notification with the approved grade.
Buyer questions
Food grade TSPP FAQ
Is this TSPP anhydrous or decahydrate?
This page describes anhydrous Na₄P₂O₇. The decahydrate has different formula weight and ignition loss; state the form on all documents.
Does the specification comply with JECFA?
Not as written: fluoride is 50 mg/kg versus JECFA's 10 mg/kg maximum, and several methods are missing.
Why evaluate TSPP in meat systems?
Alkalinity, ionic strength and pyrophosphate functionality can affect protein extraction and moisture management, subject to salt, temperature, process and formula.
Is it interchangeable with STPP or TKPP?
No. Compare structure, cation contribution, pH, solubility, legal identity and trial results.
What belongs in an RFQ?
State hydration form, market, application, target standard, critical limits, process, quantity, packing, destination, Incoterm and documents.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA and US FDA food-substance inventory.
Related qualification resources
Continue the application decision
Meat & Poultry Systems
Plan extraction, pickup, cook-loss, purge and sensory trials.
Seafood Phosphate Selection
Evaluate treatment, uptake, thaw drip and appearance.
Dairy & Cheese Solutions
Connect salt choice with calcium, casein, heat and shear.
Food Phosphate Blends
Balance solubility, alkalinity and system performance.
Application-led sourcing
Request an anhydrous food grade TSPP review
Share the standard, process and critical limits required for the exact system.
- Anhydrous identity and target market
- Assay basis, fluoride and purity limits
- Formula, process, pH and performance targets
- Quantity, packing, destination and documents