Sodium acid pyrophosphate and sodium pyrophosphate differ significantly in molecular structure, physical properties, chemical properties, and applications.
I. Molecular structure and physical properties
- Sodium acid pyrophosphate is also called disodium dihydrogen pyrophosphate. It has the molecular formula Na2H2P2O7 and contains two sodium ions and one acid phosphate ion, which is strongly acidic. It is a white crystal or powder that is readily soluble in water and produces an acidic solution when dissolved. Find more descriptions in the post “what is sodium acid pyrophosphate“.
- Sodium pyrophosphate has the molecular formula Na4P2O7, contains four sodium ions and one inorganic phosphate ion, and is not acidic. It is a white crystal or powder and is not as soluble in water as acidic sodium pyrophosphate, which produces a neutral or weakly alkaline solution. Please read what is sodium pyrophosphate for its details.
II. Chemical Properties
- Sodium acid pyrophosphate is acidic in its ability to produce sodium hydroxide in aqueous solution and decompose phosphates and carbon dioxide.
- Sodium pyrophosphate, on the other hand, is relatively stable, does not decompose easily and is not acidic.
III. Applications
- Acid sodium pyrophosphate is widely used in food, medicine, chemical industry, etc. It can be used as emulsifier, stabilizer, buffer, and preservative, etc. Sodium acid pyrophosphate in food mainly as a leavening agent, improver, emulsifier, nutrient and canning preservative.
- Sodium pyrophosphate is mainly used in metal processing, ceramics and electronics, etc. It can improve the gloss of the surface of the object and improve the softness and weldability of the metal surface. In addition, sodium pyrophosphate is used as a quality improver, emulsifying and dispersing agent, buffering agent, chelating agent, etc. Sodium pyrophosphate in food has the property of condensation, phosphate flux, and can resist the use of phosphate. phosphate passivation, can anti-flocculation, prevent fat oxidation, improve water holding capacity, and other effects.
IV. Form compound phosphates
There is a lot of overlap in the applications of sodium pyrophosphate and acid sodium pyrophosphate in the food industry segments.
Related Article:
Sodium pyrophosphate uses in food.
What is sodium acid pyrophosphate used for in food.
In fact, the two are often used to form a type of compound to enable greater efficacy.
- Water retention: both sodium pyrophosphate and sodium acid pyrophosphate are phosphate-based food water retention agents that can be used alone or in combination. In meat products, they can improve the elasticity and crispness of the product, improve the structure, increase the yield and extend the shelf life.
- Noodle products: In noodle products, these phosphates can increase the gluten strength, viscoelasticity and cooking resistance of noodles and other products.
- Aquatic products: In aquatic products, they can improve the freezing resistance, structure, freshness and weight.
Specific application scenarios and proportioning suggestions:
In food processing, there are many combinations of sodium pyrophosphate and acid sodium pyrophosphate. Specific applications can be based on the actual needs of the proportioning test, in order to achieve the best results.
V. Conclusion
In summary, there are significant differences between acid sodium pyrophosphate and sodium pyrophosphate in terms of molecular structure, physical properties, chemical properties and applications, and the choice should be made according to specific needs. In the food industry, they have many overlaps in specific segments, and they’re used as ingredients for the phosphate compound, which is the major uses of them as food additives.
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Sodium tripolyphosphate vs sodium pyrophosphate in water treatment.
