Tetrasodium pyrophosphate (TSPP) is produced by heating disodium phosphate at temperatures above 400 degrees Celsius to drive off water and form the pyrophosphate bond. It is highly soluble in water and produces a strongly alkaline solution. TSPP is widely used in the food industry as an emulsifying salt in processed cheese, a thickening agent in instant puddings, and a sequestrant in canned seafood and poultry.
It effectively disperses proteins and chelates calcium ions. This results in smooth texture and improved melt characteristics in cheese products. TSPP also functions as a pH buffer and quality improver in various processed food applications.
