Sodium Acid Pyrophosphate
- HEART CONDITION
Sodium acid pyrophosphate is used in cooking to shorten the fermentation time of cakes, crackers and pies. However, it increases the fermentation speed in roasted food items, such as pizza breads.
Sodium acid pyrophosphate controls the mushiness and stickiness of noodles and helps noodles cook in water in a relatively short time period.
The substance also creates a desirable porous space in the dough and batter, which gives food made from such dough and batter a longer shelf life.
It is used as a buffering and chelating agent in canned and processed seafood.
Disodium pyrophosphate is extensively used as a scald agent in products made from potatoes and sugar syrups.
Other Use and Industries
Sodium acid pyrophosphate is used to remove iron stains in leather treatment. It also prevents hydrogen peroxide from oxidizing, and is used with sulphamic acid to clean dairy products. Sodium acid pyrophosphate is also known as disodium pyrophosphate, and is used commonly as an oil-well drilling fluid.
Ingesting sodium acid pyrophosphate in large quantities can lead to diarrhea, nausea or vomiting, whereas its inhalation may cause nosebleeds, irritation in the respiratory tract, coughing or chest pain. Skin contact with the compound may cause severe to mild skin irritation or chapping the of skin.
Those who are pregnant or have heart disease or diabetes should limit consumption of sodium acid pyrophosphate due to its sodium content.
Sodium acid pyrophosphate, which has the molecular formula Na2H2P2O7, is a white powder found in granule or fine form. Some disodium pyrophosphate comes from additives, whereas most of it is sourced from meat and dairy products. It is easily soluble in water but insoluble in ethanol. It is advisable to store the product in a cool, arid and well-ventilated container.