Sodium pyrophosphate, 98%
Sodium pyrophosphate, 98%
Sodium pyrophosphate, 98%
Sodium pyrophosphate, 98%
Thermo Scientific Chemicals

Sodium pyrophosphate, 98%

CAS: 7722-88-5 | Na4O7P2 | 265.90 g/mol
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250 g
1000 g
Catalog number ALFA17546.30
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Quantity:
250 g
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Specifications
Chemical Name or MaterialSodium pyrophosphate
Melting Point988°C
CAS7722-88-5
Health Hazard 1H315-H319-H335
Health Hazard 2GHS H Statement
H315-H319-H335
Causes skin irritation.
Causes serious eye irritation.
May cause respiratory irritation.
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Sodium pyrophosphate is used in water softener, detergent, emulsifying agent, metal cleaner and nutritional supplement. It acts as a buffering agent, thickening agent and dispersing agent. It also acts as a tartar control agent in toothpaste and dental floss. In addition, it is used as a chelating agent in antimicrobial studies. It is also used as a food additive in common foods such as chicken nuggets, crab meat and canned tuna.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
Sodium pyrophosphate is used in water softener, detergent, emulsifying agent, metal cleaner and nutritional supplement. It acts as a buffering agent, thickening agent and dispersing agent. It also acts as a tartar control agent in toothpaste and dental floss. In addition, it is used as a chelating agent in antimicrobial studies. It is also used as a food additive in common foods such as chicken nuggets, crab meat and canned tuna.

Solubility
Soluble in water. Insoluble in ethyl alcohol.

Notes
Hygroscopic. Incompatible withstrong oxidizing agents and strong acids.
RUO – Research Use Only

General References:

  1. Yoon, J.; El Mohtar, C. S. Constitutive model parameters of concentrated bentonite suspensions modified with sodium pyrophosphate. J. Mater. Sci. 2015, 50 (15), 5253-5261.
  2. Juneja, V. K.; Cadavez, V.; Gonzales-Barron, U.; Mukhopadhyay, S. Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157: H7 in ground beef. Food Res. Int. 2015, 69, 289-304.