Potassium Pyrophosphate (K₄P₂O₇), also known as Tetrapotassium Pyrophosphate (TKPP), is a highly alkaline polyphosphate salt with excellent chelating, dispersing and emulsifying properties.
In food processing it serves as a quality improver for processed meats and seafood, an emulsifying salt for processed cheese, a buffering agent in beverages, and a moisture-retention aid. Its potassium content makes it preferred over sodium pyrophosphate in reduced-sodium formulations.