E450ii - Trinatriumdiphosphat

Origin

Trisodium diphosphate, also known as trisodium pyrophosphate, is an inorganic salt formed by neutralizing phosphoric acid with sodium carbonate or sodium hydroxide. It is a member of the diphosphate family. It appears as a white, odorless powder or granules. It is synthetically produced and does not occur naturally in significant quantities.

Usage

Trisodium diphosphate functions as a buffering agent, emulsifier, dispersing agent, and thickening agent in various food applications. It is commonly used in processed meats to improve water-holding capacity and texture. It also acts as a leavening agent in baked goods, contributing to their rise and texture. In dairy products, it helps to stabilize proteins and prevent coagulation. It's also found in some toothpastes as a tartar control agent. The typical usage levels vary depending on the specific application, but are generally within the range of 0.1% to 1% by weight.

Side Effects

Trisodium diphosphate is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used in accordance with good manufacturing practices. Excessive consumption of phosphates can potentially lead to imbalances in mineral metabolism, particularly affecting calcium and phosphorus levels in the body. Individuals with kidney problems may be more susceptible to these effects. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) for phosphates, expressed as phosphorus, which covers trisodium diphosphate. It is important to note that the ADI is for total phosphate intake from all sources, not just from this specific additive. No significant adverse effects have been reported at typical usage levels in food.