TetraSodium Pyrophosphate is used as a buffering agent, emulsifier, dispersing agent, and thickening agent in processed meat and seafood. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is TetraSodium Pyrophosphate?
Tetra Sodium Pyrophosphate is a colorless to white powder or granular. In the food industry it is used as an emulsifier, buffering agent, nutrient, sequestrant and a texturant. It is used in chicken nuggets, marshmallows, cheese, cakes, ice cream, pastries, pudding, crab meat, imitation crab, canned tuna, and soy-based meat alternatives.
Possible Side Effects of TetraSodium Pyrophosphate
Though TetraSodium Pyrophosphate is regarded as safe supplement, there maybe some side effects:
Possible short-term side effects
- skin rash
- visual disturbances
- depletion of minerals
Possible long-term side effects
- toxin build-up
- kidney damage
- teratogenic effects
- lethal in high concentrations
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. TetraSodium Pyrophosphate is considered safe.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to TetraSodium Pyrophosphate populations. Better consult to your doctor if you would like to intake TetraSodium Pyrophosphate.
1. Acute Oral or Dermal and Repeated Dose 90-Day Oral Toxicity of Tetrasodium Pyrophosphate in Spraque Dawley (SD) Rats. [Environ Health Toxicol. 2011] Author: Seo DS, Kwon M, Sung HJ, Park CB.
2. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels. [J Dairy Sci. 2008 Dec] Author: Ozcan T, Lucey JA, Horne DS.
3. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef. [Meat Sci. 1991] Author: Bernthal PH, Booren AM, Gray JI.