Ores And Minerals #1447888

Trisodium phosphate (TSP) is the inorganic compound with the chemical formula Na3PO4. It is a white, granular or crystalline solid, highly soluble in water, producing an alkaline solution. TSP is used as a cleaning agent,  builder, lubricant, food additive, stain remover, and degreaser.

TSP is used as a cleaning agent, builder, lubricant, food additive, stain remover, and degreaser.

Power through accumulated layers of dirt, grease, grime, soot, and stains on exteriors—notably masonry (brick, stone, cement, and concrete), wood (decks and siding), and roofing.

When prepping for a paint job, TSP can clean and de-gloss painted surfaces and remove peeling, flaking old paint.

Inside the house, TSP works well on the stubborn sort of grease-meets-dirt gunk typically found after pulling an old stove or fridge away from the wall.

Though it shouldn’t be used to clean grout, TSP can be used to remove it; TSP is an active ingredient in grout removal products.

TSP can safely be mixed with bleach to remove mold and mildew (see below for measurement guidelines).

The leavening acid, sodium acid pyrophosphate (SAPP) is an important component of double acting baking powder as well as self rising flour. SAPP reacts in stages and is desirable in baking applications for its slow action.

Properties of Sodium Acid Pyrophosphate:1

Chemical formula: Na2H2P2O7

Molecular Weight: 221.94

White crystalline powder or granules

Soluble in water

Initially, when moisture is added to form a dough, SAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas. In fact, 22-40% of gas is released during this initial two minute mix. The remaining gas, over 50%, is released when heat is applied during the baking process.2

Application

Because SAPP is slow acting and does not react quickly with baking soda, it is the most commonly used leavening acid for self rising flour for the home baker. Per 21 C.F.R. § 137.180(a) 2018, self rising flour must contain enough leavening acid to neutralize the baking soda, but the combination of both can not exceed 4.5 parts per 100 parts flour.

The quantity of leavening acid needed hinges on its neutralizing value (NV) which is defined as the quantity of baking soda needed to neutralize 100 parts of leavening acid. For SAPP, NV is 70.

Because SAPP can have a slight bitter taste, it’s important  to use sufficient baking soda in applications as well as use this leavening acid in combination with sugary goods such as doughnuts and cakes. Cake doughnuts are an important application for SAPP, where initial gas production is necessary for buoyancy in a fryer system. Also, SAPP is useful for cakes, where initial gas production is necessary for consistency of pan fill.

Other non-bakery food applications of SAPP include use as a chelating agent for processed potatoes, an emulsifying agent in cheeses and a curing accelerator in processed meats.

With the properties of chelating metal ions, increasing protein water holding capacity, PH buffering, stabilization, emulsification,  casein thickening and ect,  tetrasodium pyrophosphate is widely used in food to improve the gel strength and the tenderness of meat products/analogs.

Also, it is used with other phosphates (e.g. sodium hexametaphosphate,  sodium acid pyrophosphate) in seafood to increase the water retention.

FoodFood grade TSPP is mainly used in following two functions:

A buffering agent: with the PH value from 9.8 to 10.8 (1% solution), TSPP can be used as an alkaline to adjust pH in processed food, pudding and etc.

A calcium sequestrant: TSPP can remove naturally occurring calcium ions from proteins and crosslink with proteins, which results in accelerating protein gelation, improving texture (mouthfeel) and reducing cooking loss in meat analog production (e.g. soy protein). (1)

Following food list may contain TSPP:

Meat analogs, such as soy or wheat based food, with the appearance, flavor and mouth-feel the same with meat but not made from meat. MarshmallowsPuddingCheeseIce creamMilk protein productsTuna

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