Definition and Usage Areas of Sodium acid pyrophosphate

Sodium acid pyrophosphate is a chemical derivative of phosphorus, an essential element for life in all living things. It is one of the most common elements found in nature and occurs naturally in foods, water and our bodies. Phosphorus in our body; genes, teeth, bones and also participate in the structure of the muscles. Another important phosphorus derivative that we all use in our daily lives is phosphoric acid. Orthophosphate salts are formed from phosphoric acid, a tribasic acid, when one, two or all three of the hydrogen ions change position with other positive ions. sodium acid pyrophosphate

Phosphoric acid is combined with other elements such as calcium, potassium and sodium, and turns into phosphates by heat. The main characteristics that determine the important qualities of phosphates are; chain length and pH. These influence the usefulness of phosphates, promoting their buffering strength, chelating power, dispersion and absorptive capabilities and solubility. Phosphates are mostly used when some common elements such as sodium, calcium, potassium and aluminum form compounds with phosphate ions. Phosphates, which are divided into groups according to the number of phosphorus atoms they have; has the following general designations.

The rapid increase in the world population, the tendency of people to increase their living standards and rapid industrialization have investigated the demand for prepared foodstuffs and as a result, the manufacture of foodstuffs has become an industry branch. Thus, processed foodstuffs have diversified to a great extent and the number of food additives used in the production phase has increased tremendously. In this increase, many factors such as the development of production techniques, the differentiation of consumer taste, the reduction of losses, the ease of distribution and the production of brand new foods with different methods have been spectacular. In many foods, spontaneous reactions called “autoxidation” occur in the oxygen of the air with the components that make up the product. every time, It is possible to feel too little or too much. These kinds of reactions that lead to quality reductions are unacceptable events in terms of the food industry. The decrease in quality mentioned here occurs in the form of changes in quality, smell and taste, breakdown of some nutrients and moreover, the formation of toxic compounds. The case of autoxidation in oil and fatty foods is of great importance both in terms of nutritional physiology and from a technological-economic point of view. Antioxidants are used in cases where autoxidation cannot be prevented by physiological and technological methods. Antioxidants are also defined as compounds that prevent or delay oxidative deterioration in food products. It occurs in the form of changes in smell and taste, fragmentation of some nutrients, and moreover, the formation of toxic compounds. The case of autoxidation in oil and fatty foods is of great importance both in terms of nutritional physiology and from a technological-economic point of view. Antioxidants are used in cases where autoxidation cannot be prevented by physiological and technological methods. Antioxidants are also defined as compounds that prevent or delay oxidative deterioration in food products. It occurs in the form of changes in smell and taste, fragmentation of some nutrients, and moreover, the formation of toxic compounds. The case of autoxidation in oil and fatty foods is of great importance both in terms of nutritional physiology and from a technological-economic point of view. Antioxidants are used in cases where autoxidation cannot be prevented by physiological and technological methods. Antioxidants are also defined as compounds that prevent or delay oxidative deterioration in food products. Antioxidants are used in cases where autoxidation cannot be prevented by physiological and technological methods. Antioxidants are also defined as compounds that prevent or delay oxidative deterioration in food products. Antioxidants are used in cases where autoxidation cannot be prevented by physiological and technological methods. Antioxidants are also defined as compounds that prevent or delay oxidative deterioration in food products.

Usage areas

• It is generally used in bakery products, canning seafood and preventing the darkening of potatoes.
• Sodium pyrophosphate, which also finds use in soy-based products similar to meat products, acts as a tartar examination agent in toothpaste, serves to remove magnesium and calcium-like elements from oral secretions, and prevents these elements from accumulating on teeth.
• Sodium pyrophosphate, which is sometimes used in household detergents for the same purposes; It prevents the accumulation of similar types of elements on the clothes, but due to the steep phosphate content it contains, it creates a method for pollution in the waters and opens the door to the growth of algae in contaminated waters.