Tetrasodium pyrophosphate (TSPP), also called tetrasodium diphosphate or sodium pyrophosphate, is a synthetic ingredient that can be used as an acid regulator, sequestrant, protein modifier, coagulant, and a dispersing agent in food. It is gluten-free and vegan.

With the properties of chelating metal ions, increasing protein water holding capacity, PH buffering, stabilization, emulsification, casein thickening, etc., 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 for water retention. 

Food grade TSPP is mainly used as one buffering agent (with the PH value from 9.8 to 10.8 of 1% solution) and one alkaline to adjust the pH in processed food, pudding, etc. With the function of removing naturally occurring calcium ions from proteins and crosslinking with proteins, which results in accelerating protein gelation, improving texture (mouthfeel), and reducing cooking loss in meat analog production, TSPP is also used as one calcium sequestrant. Generally, TSPP can be found in meat analogs, such as soy or wheat-based food, marshmallows, pudding, cheese, ice cream, milk protein products, seafood, etc. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.