Diphosphates E450
sequestrant, acidity regulator, raising agent — Primarily synthetic.
Disodium diphosphate (E450i), Trisodium diphosphate (E450ii), Tetrasodium diphosphate (E450iii), Dipotassium diphosphate (E450v), Dicalcium diphosphate (E450vii)
CAS: 7758-16-9 (i), 7558-79-4 (ii), 10124-56-8 (iii), 7722-88-5 (v), 68915-31-1 (vii)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Diphosphates?
Diphosphates (pyrophosphates: disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, dipotassium diphosphate, dicalcium diphosphate, and calcium dihydrogen diphosphate) are used as leavening acids, emulsifying salts, and sequestrants in baked goods, processed meats, and processed cheeses. Disodium diphosphate is particularly important as a fast-acting leavening acid for cakes and biscuits. JECFA set a group ADI of 70 mg/kg body weight (as phosphorus) for all phosphate additives. EFSA reviewed phosphates in 2019. Globally approved.
? Did You Know?
Beyond food, Diphosphates is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Regulatory Analysis
Diphosphates (pyrophosphates, E450) are evaluated within the broader phosphate additive group (E338–E452) under the shared group ADI revised by EFSA in 2019 to 40 mg/kg body weight per day (as phosphorus), down from JECFA's 70 mg/kg. Within the phosphate family, diphosphates are particularly significant as leavening acids — sodium acid pyrophosphate (SAPP, E450i) is one of the most widely used leavening acids in commercial baking powder globally. The 2019 EFSA opinion specifically noted that bread and baked goods made with SALP- or SAPP-containing baking powder could contribute meaningfully to dietary phosphate intake, especially in high-consumption populations. This observation has not resulted in regulatory restrictions but has encouraged industry reformulation toward aluminum-free and phosphate-modified leavening systems. The FDA treats diphosphates as GRAS under 21 CFR 182.1087.
Detailed Regulatory Assessment
European Union (EFSA)
Quantum satis in many categories; specific limits apply due to concerns about total dietary phosphate intake.
Official EFSA LinkUnited States (FDA)
Widely used in processed cheese and baking powder
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by heating orthophosphates (monophosphates) to high temperatures (above 200°C), causing dehydration and condensation to form diphosphates (pyrophosphates). Different cation forms (sodium, potassium, calcium) are obtained by using the corresponding orthophosphate salts as starting materials.
Applications Beyond Food
Buffering agent and chelating agent in toothpaste and dental products.
Buffering agent in pharmaceutical formulations.
Water treatment, metal surface treatment, detergents, textile processing.
Toothpaste (tetrasodium pyrophosphate prevents tartar), cleaning products, baking powder.