ピロリン酸二ナトリウム

Origin

Disodium diphosphate, also known as disodium pyrophosphate (DSPP), is an inorganic salt formed by the neutralization of phosphoric acid with sodium carbonate or sodium hydroxide. It is commercially produced from mined phosphate rock. It appears as a white, crystalline powder or granules.

Usage

Disodium diphosphate is widely used in the food industry as a buffering agent, leavening agent, sequestrant, and dispersant. It is commonly found in baked goods, processed meats, seafood, and dairy products. In baked goods, it reacts with baking soda to release carbon dioxide, which helps the dough rise. In processed meats, it improves water-holding capacity and texture. It also prevents struvite crystals in canned seafood. It is also used in potato products to prevent discoloration. The typical usage levels vary depending on the application, but are generally within the range of 0.1% to 1% by weight.

Side Effects

Disodium diphosphate is generally recognized as safe (GRAS) by regulatory agencies when used in accordance with good manufacturing practices. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-70 mg/kg body weight for total dietary phosphates, including disodium diphosphate. Excessive consumption of phosphates can potentially lead to imbalances in calcium and phosphorus levels, which may affect bone health, particularly in individuals with kidney disease or other underlying health conditions. However, at levels typically used in food, disodium diphosphate is not expected to pose significant health risks for the general population.

Regulatory Status

Disodium diphosphate is approved for use as a food additive in many countries, including the United States, the European Union, and Canada. In the EU, it is designated as E450i. Regulations specify the permitted uses and maximum levels in various food categories. The FDA considers it GRAS when used according to good manufacturing practices.