Appearance |
white powder |
Melting point |
decomposes 220℃ [MER06] |
density |
(hexahydrate) 1.86 |
vapor pressure |
0Pa at 20℃ |
storage temp. |
−70°C |
solubility |
H2O: 0.1 M at 20 °C, clear, colorless
|
form |
white powder |
color |
White to Off-White |
PH |
3.5-4.5 (20℃, 0.1M in H2O, freshly prepared) |
Stability: |
Stable. |
Water Solubility |
Fully miscible in water. Insoluble in alcohol and ammonia. |
λmax |
λ: 260 nm Amax: 0.11 λ: 280 nm Amax: 0.09 |
Merck |
13,8643 |
InChI |
InChI=1S/Na.H4O7P2.H/c;1-8(2,3)7-9(4,5)6;/h;(H2,1,2,3)(H2,4,5,6); |
InChIKey |
IQTFITJCETVNCI-UHFFFAOYSA-N |
SMILES |
O(P(O)(O)=O)P(O)(O)=O.[NaH] |
LogP |
-3.420 (est) |
Uses |
Sodium Pyrophosphate is a leavening agent, preservative, sequestrant, and buffer which is mildly acidic with a ph of 4.1. It is moderately soluble in water, with a solubility of 15 g in 100 ml at 25°c. It is used in doughnuts and biscuits for its variable gas release rate during the mixing, bench action, and baking process. It is used in baking powder as a leavening agent. It is used in canned fish products to reduce the level of undesired struvite crystals (magnesium ammonium phosphate hexahydrate) by complexing the magnesium. It is used to sequester metals in processed potatoes. It is also termed sapp, sodium acid pyrophosphate, acid sodium pyrophosphate, disodium diphosphate, and disodium dihydrogen pyrophosphate.
|
CAS DataBase Reference |
7758-16-9(CAS DataBase Reference) |
EPA Substance Registry System |
7758-16-9(EPA Substance) |