Sodium Pyrophosphate
The short version
A phosphate buffer and leavening acid used in processed meats, seafood, and baking powders.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Safety profile
JECFA set a maximum tolerable daily intake (MTDI) of 70 mg/kg body weight, expressed as phosphorus, for phosphorus from all sources. In 2019 EFSA set a lower group ADI of 40 mg/kg body weight per day, expressed as phosphorus, for phosphate additives including diphosphates, and noted that it does not apply to people with moderate to severe loss of kidney function. Long-term high phosphate intake from ultra-processed foods has been observationally associated with cardiovascular and renal effects, particularly in patients with chronic kidney disease.
Sources
- EFSA FAF Panel — Re-evaluation of phosphoric acid–phosphates – di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension of use (2019), EFSA Journal 17(6):5674 (PMC full text) — European Food Safety Authority, 2019. Safety: current EU group ADI for phosphates incl. diphosphates; EU limits expressed as P2O5
- JECFA database — Tetrasodium pyrophosphate (INS 450(iii)), evaluation 1982 (26th meeting) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1982. JECFA figure of 70 mg/kg bw as P is an MTDI for phosphorus from all sources
- 21 CFR 182.1087 — Sodium acid pyrophosphate (GRAS), CFR 2025 edition — U.S. Government Publishing Office (govinfo) / FDA, 2025. US regulatory status of SAPP (GRAS under GMP)
- European Commission Food Additives Database — E 450 Diphosphates (conditions of use under Annex II, Reg. 1333/2008) — European Commission, DG SANTE, 2026. EU authorisation; EU maximum levels expressed as P2O5
Checked against these sources on .
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