Tetrasodium Pyrophosphate (TSPP) | Anhydrous&decahydrate | E450(iii), Food Grade Moisture Retention Agent & pH Stabilizer

Product Overview 

Tetrasodium Pyrophosphate (TSPP) is an alkaline condensed phosphate salt, available in anhydrous and decahydrate forms. It features good water solubility, stable chemical properties and wide compatibility with food raw materials.

Its primary function is protein water retention in protein-rich food systems. TSPP releases calcium ions bound to muscle protein, improving protein solubility and water-binding capacity. This effect reduces cooking loss, maintains tender and juicy texture, and improves product yield in processed meat, poultry, frozen seafood and surimi products.

In dairy processing, TSPP acts as an emulsifying salt for processed cheese, promoting casein emulsification and preventing oil separation. It also chelates metal ions to prevent struvite crystal formation and oxidation in canned seafood.

Anhydrous TSPP is suitable for dry-mix formulations and standardized production. Decahydrate TSPP dissolves rapidly and is commonly used in wet processing and brine injection for meat and seafood. TSPP is also applied in selected industrial fields for water treatment and oral care, and may be used occasionally in special feed formulations.

Character

Tetrasodium Pyrophosphate is a white crystalline solid, odorless, readily soluble in water to form weakly alkaline aqueous solution. It remains stable under normal storage conditions.

As a pyrophosphate, TSPP provides effective calcium-binding capacity in protein systems. This calcium release mechanism activates myofibrillar proteins and enhances their ability to hold water. It has low heavy metal and impurity content, meeting international food additive safety specifications.

Anhydrous TSPP has low hygroscopicity and is suitable for powdered and dry-blend products. Decahydrate TSPP contains crystal water and dissolves quickly in aqueous processing systems.

Main Functions

1.Protein Water Retention Agent: Release calcium ions bound to muscle protein, improve protein solubility and water-binding capacity. Reduce cooking loss and maintain tender, juicy texture for meat, poultry, seafood and surimi products.

2.Emulsifying Salt for Processed Cheese:  Promote casein emulsification, stabilize cheese matrix and prevent oil separation during melting and storage.

3.Sequestering Agent:  Chelate calcium and metal ions, prevent struvite crystal formation and oxidation in canned seafood and other food systems.

4.pH Buffering Agent: Maintain weakly alkaline environment in protein food systems.

Applications

1.Food Formulations 

Processed Meat, Poultry & Surimi Products: Used in ham, sausage, frozen meat balls, fish paste and imitation seafood for protein water retention, reducing cooking loss and improving tenderness and yield.

Processed Cheese:  Acts as emulsifying salt to stabilize fat-protein emulsion and achieve smooth, uniform texture.

Canned Seafood: Prevents undesirable struvite crystal formation and suppresses oxidation and discoloration.

Also used in canned food, protein beverages and other processed food systems.

2.Industrial Applications

 Applied in water treatment, oral care formulations and detergent raw materials.

3.Animal Feed

Occasionally used in special feed formulations as mineral source, not mainstream feed phosphate.

Packaging & Storage

Packaging: 25kg PE lined kraft paper bag, 1000kg jumbo bag. Custom packaging available for both anhydrous and decahydrate grades.

Storage: Store in cool, dry, ventilated warehouse, keep bags sealed to avoid moisture absorption and contamination.

Shelf Life: 24 months under proper storage conditions.