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Sodium acid pyrophosphate, or SAPP, didn’t fall into the world by accident. Chemists traced its roots back to the early 1800s, not long after phosphoric acid itself entered public understanding. Industry caught on pretty quickly once they noticed what SAPP could do in baking powders around the 20th century. Markets in North America and Europe took to it for leavening baked goods, but SAPP’s reach has gone far beyond flour and ovens. Regulatory bodies, including the FDA and the European Food Safety Authority, established standards that cleared it for food applications. These criteria came from tests built around food safety and decades of nutritional research. SAPP’s path from lab curiosity to grocery mainstay shows the real world can shape even the driest of industrial chemicals.
SAPP is a white powder—no bells or whistles—crystalline or granular, typically shipped in airtight sacks or drums to keep it stable. Food grade or industrial, customers see the difference in purity, with food types tested for contaminants like heavy metals. Factories lean on SAPP because it releases phosphoric acid and sodium ions, which deal with everything from dough rise to sequestration in canned potatoes. Food scientists like that SAPP provides consistent results, giving them control over finished products. In the industrial world, SAPP’s chelating power doesn’t just keep metals in check, it also plays a role in ceramics, detergents, and even oil drilling.
Chemically, SAPP means Na2H2P2O7. It carries a slightly acidic taste, and water brings it to life as soon as it mixes in. Its solubility comes in handy anytime an even blend matters. Shelf-stable if kept dry, SAPP breaks down to sodium orthophosphate and phosphoric acid above 150°C. This matters for any process that needs predictable chemical changes—especially in thermal food processing or ceramics.
Food producers and industrial buyers don’t look for fancy branding. They need tight specs. Most food regulations set an assay range (over 95% purity), cap on lead (less than 2 ppm), and check limits for water insolubles. Labeling law expects the phrase “sodium acid pyrophosphate.” In Europe, look for E450 (i). In the US, processors must disclose SAPP’s function as a leavening agent or sequestrant. Kosher and halal certifications give this ingredient wider reach in global food markets.
Factories produce SAPP by reacting sodium carbonate with phosphoric acid. Temperatures rise after combining, forming disodium phosphate, which then heats up further to drive off water, giving SAPP. Controlled solids processing, usually at 200–300°C, ensures a finished dry powder without clumping or caking. Industrial hygiene practices stay strict to avoid contamination. Modern plants recycle heat and waste streams, keeping energy cost and environmental impact under control.
SAPP reacts fast with leavening bases, so you get release of CO2—this action shapes everything from biscuit rise to the texture of processed meats. Under strong alkaline conditions, SAPP turns into other phosphates, changing its properties. In the presence of calcium, SAPP acts to prevent precipitation, which means tinned legumes don’t go mushy. SAPP can be blended with other acidulants to tailor the breakdown time for custom baking powders, heat-stable batters, or shelf-stable ready meals.
SAPP won’t hide behind mystery names. Disodium dihydrogen pyrophosphate and disodium pyrophosphate turn up in the technical literature. Expect E450 (i) on most European ingredient labels. Old-school chemists sometimes call it sodium diphosphate, but customers want clear, short names. Major global suppliers have their SKUs, but the chemistry stays the same.
SAPP’s safety story lines up with years of toxicology research and global reviews. Limits set by the FDA and EU agencies manage intake over daily exposure, sticking close to levels proven nontoxic for humans. Workers handle SAPP with protective gear to avoid eye and respiratory irritation. Standard storage means cool, dry conditions—water turns SAPP clumpy or causes it to break down, leading to wasted batches or unstable food quality.
SAPP works in pancakes and doughnuts, not just bread loaves. In meat processing, it holds water and prevents discoloration by controlling metal ions. Cheese products and canned seafood use it to stop mushiness or off-flavors. Outside the kitchen, industrial processing depends on SAPP for its chelating and dispersing abilities, cleaning surfaces, prepping ceramics, controlling drilling muds in oil extraction, and even preventing corrosion in water treatment. Cross-sector demand keeps international SAPP output steady, giving job security to thousands.
Recent work explores SAPP in lower sodium blends for processed foods. Less sodium and more functional phosphates meet consumer demand for cleaner labels. Polymer scientists use SAPP for its thermal stability and reactivity, anchoring it to new materials for targeted release systems in agriculture. In universities, food technologists keep tweaking usage rates to fine-tune shelf life and flavor in everything from gluten-free bread to vegan cheeses. Any new food additive faces tough regulation, so research means years of pilot trials before new labels show up on supermarket shelves.
Toxicity studies show SAPP is safe in food at measured levels, though eating huge amounts triggers phosphate imbalance. Nutritionists link overconsumption to health risks, especially for people with kidney disease. Ongoing research watches for cumulative environmental impact, sealing off plant waste streams and monitoring water run-off. Regulators periodically review allowable daily intakes, keeping public health updated on the facts—an approach that grows more important as food supply chains globalize.
SAPP faces both opportunity and challenge. Nutritious ready-to-eat foods rely on it for structure, but customers want cleaners labels and fewer artificial additives; chemists look for ways to keep leavening power strong while trimming sodium content or swapping in alternative phosphate sources. Plant-based meat and dairy drives new SAPP applications. In industry, sustainable production and recycling mark the next big thing—public pressure for greener, energy-efficient processes drives innovation. Companies large and small see new profit around the corner, but only for those who balance food science with market trend and global sustainability goals.
Sodium acid pyrophosphate, or SAPP, is a food additive many people have never heard of, but it turns up all over grocery shelves. Walk down the baking aisle, pick up a box of pancake mix, or check the label on your frozen hash browns, and chances are you’ll spot it. SAPP acts as a leavening agent, helping doughs and batters to rise. Companies use it because it reacts with baking soda to create carbon dioxide, which puffs up pancakes and biscuits right on the griddle or in the oven.
SAPP’s popularity in industrial food production comes down to timing. It controls the speed of the chemical reaction, offering food companies flexibility. With this delayed response, pancake mix won’t bubble up in the box. The rising starts once you pour the batter onto a hot surface. I’ve made biscuits from scratch, and seeing the rapid fizz of baking soda mixed only with buttermilk, I understand why ready-made blends call for a slower leavening boost.
SAPP isn’t just about making things fluffy. In ready-to-eat meats and seafood, it helps foods retain moisture, which leads to a better bite and keeps products from drying out on store shelves. For instance, the prawn or crab legs served at a buffet likely owe their tender, juicy feel to SAPP in the cooking process. You’ll find it working behind the scenes in canned potatoes, shredded cheese, and even some breads, stopping them from becoming grey or off-color while in storage or transit. This color-preserving trick is important—people tend to judge freshness by appearance, and nobody’s reaching for browning, limp potatoes at the supermarket.
Additives in food get a lot of attention, and SAPP is no exception. Research by food scientists and health agencies, including the FDA and European Food Safety Authority, shows SAPP is safe to eat in small amounts. Most of it breaks down in the body to simple phosphates, which the body handles with no trouble, especially for healthy adults. Still, too much dietary phosphate overall could stress the kidneys and may lead to concerns for those with kidney issues or individuals at risk for heart disease.
People often raise valid concerns about processed ingredients and their role in diets that have shifted away from home-cooking and toward convenience items. Knowledge really is power here. Checking labels and understanding why things like SAPP show up can help shoppers make choices that fit their needs and values. Moderation matters.
I’ve noticed bakeries and restaurants putting more effort into transparency. Some brands now highlight “no added phosphates” or “clean label” claims, usually using familiar ingredients. Alternatives to SAPP—like cream of tartar or natural sourdough starters—give bakers more traditional, recognizable options, though they might come with shorter shelf lives or higher prices.
Looking at the bigger picture, a balanced approach always wins out. Additives like SAPP serve a real function in keeping food safe and appealing, especially in global food systems where convenience competes with tradition. Consumers have more power than ever by staying informed and making mindful picks at the store. Thoughtful use of SAPP keeps convenience available, while a return to home-cooked meals or supporting bakers using fewer additives shows there’s still plenty of room at the table for food made the old-fashioned way.
Sodium acid pyrophosphate, or SAPP, turns up on many ingredient labels from pancake mixes to canned potatoes. Most folks probably breeze past it without a second thought, but anyone interested in their health pauses at unfamiliar names. What matters here is whether this additive poses any real danger in the amounts we eat.
If you’ve ever flipped through the back panel of a box of cake mix, you’ve seen SAPP listed. It helps baking powder work, making cakes and muffins rise and turn out fluffy. Canned potatoes and seafood use it to keep color and texture. Industrial kitchens lean on this ingredient because it speeds up production and keeps food looking fresh on the shelf.
So far, researchers have not found SAPP to be toxic in the doses people eat. The U.S. Food and Drug Administration (FDA) lists it as “generally recognized as safe” for use in food, which agencies do not say lightly. Safety studies back in the 1980s examined large doses in animal diets, and the animals handled it without dramatic side effects.
Recent attention on food phosphates, including SAPP, links high phosphate consumption to trouble with bones and kidneys, particularly for people already at risk because of health problems. Healthy kidneys flush out extra phosphates; for someone with kidney failure, these compounds hang around and can lead to bone disease or circulatory issues. That said, most healthy eaters process them with no trouble.
Diet shapes phosphorus intake more than most realize. Cheese, meats, beans, and nuts already provide plenty. SAPP in processed food adds extra phosphate, which could tip the balance for someone relying on boxed dinners or processed snacks daily. Most people eating a varied diet with plenty of fresh food do not reach anything close to hazardous exposure.
European food authorities warn about the combined impact of all phosphate additives, but their safety assessments report that normal diets in adults fall well below thresholds that cause problems. Kids eating lots of processed foods get closer to those limits, so it makes sense for parents to watch labels.
Families swap stories about food choices every day. My own household cut down on boxed mixes a few years ago. Not because of panic over additives, but because fresh food tastes better and feels better in the long run. Still, in a tight spot, reaching for instant mashed potatoes or ready-made muffins isn’t going to break the bank on phosphate exposure.
The challenge goes bigger than any individual chemical—relying on processed foods piles on more sodium, phosphates, and sugars than growing bodies need. Most problems linked to SAPP tie back to overall processed food diets, not the tiny amount sprinkled into one batch of biscuits.
Shopping for ingredients you recognize helps limit unnecessary additives. Cooking more often at home gives you full say over what ends up in your meals. For those with chronic kidney disease or other health worries, reading up on phosphate content and talking to a doctor gets more important. Manufacturers labeling food clearly helps shoppers make those choices confidently.
SAPP doesn’t deserve a fear campaign, but it does nudge us to think more about how much packaged food we’re eating. Focusing on plenty of unprocessed ingredients goes further than any one label can.
Sodium acid pyrophosphate, known as SAPP, plays a big role in baking. The purpose here is much the same as with baking soda or baking powder: to release gas, make dough rise, and shape the texture of baked goods. What sets SAPP apart is its pace. It reacts in two stages—one hit of leavening happens during mixing, and the next kicks in with heat during baking. That dual timing makes a difference in recipes where you want some rise early for texture, and a bigger lift in the oven.
Baking soda demands an acid, like buttermilk or lemon juice, to get working. It kicks up bubbles fast, but if the batter sits around too long, you lose some of that lift. Baking powder stands alone, featuring both acid and base—many kinds of commercial baking powder are double-acting, but there’s a catch. SAPP is actually one of the acids used inside double-acting baking powders. In other words, if you’ve eaten store-bought cake in the last decade, there’s a good chance you’ve tasted SAPP doing its job.
What if a recipe calls for something slow, something that doesn’t bubble up the instant wet hits dry? SAPP fits the bill. That slow-and-steady nature is great for pancake mixes or large-scale bakeries that need products to hold up before baking. If you work in food production, consistency means fewer mistakes, less waste, and reliable results loaf after loaf. For home bakers, that translates to muffins that don’t collapse before hitting the oven.
Ingredient lists carry more weight than ever. SAPP often raises questions—people ask about sodium, phosphates, and the impact on health. SAPP does add both sodium and phosphorus. Excess phosphorus isn’t ideal for folks with kidney trouble and could nudge calcium out of balance if consumed in large amounts. General populations aren’t likely to run into trouble unless processed foods show up too often on the plate. Still, checking food labels and favoring whole ingredients keeps overall intake in check.
Most SAPP flows from chemical plants. Unlike cream of tartar, which comes as a byproduct of winemaking, SAPP gets produced industrially, requiring energy input and careful oversight for waste. The cost is relatively low—so it’s used widely in processed foods—but the real upside for businesses is batch control. For smaller bakeries or home cooks looking to cut down on synthetic additives, baking soda paired with natural acids serves as a solid alternative. Vinegar or yogurt deliver that acid punch, and there’s pride in knowing exactly what’s in your recipe.
Bakeries and packaged food brands walk a tricky line. They want consistency and shelf stability; customers want clean, minimal ingredient lists. One solution? Increase transparency. Letting buyers know what each ingredient does, and how much is present, helps people make smart choices. Some companies already experiment with lower-phosphate leaveners and clearer labeling. Food scientists keep searching for new ways to control rising and texture using less processed additives.
SAPP’s differences from classic baking soda or powder come down to reaction rate, where it fits in processed foods, and its nutritional footprint. Anyone with an eye on health or ingredient lists already recognizes the value of understanding exactly what’s in a pantry staple, and how it shapes both results and well-being.
Sodium Acid Pyrophosphate—or SAPP—often ends up in food products like baked goods, frozen potatoes, and even canned seafood. It acts as a leavening agent, helping dough rise, keeping potatoes white, and giving certain foods the texture we expect. Spotting it on an ingredient label isn’t rare—it’s one of those food additives that industrial kitchens rely on to make food reliable and appealing in a supermarket setting.
The question whether SAPP causes allergic reactions deserves a careful answer. Phosphate compounds like SAPP show up all over the place, even in our own bones. The average person eats some every day, often in ways they don’t notice. Medical literature doesn’t document allergic responses to SAPP like those seen with gluten, tree nuts, or shellfish. It isn’t considered a classic allergen. Most reported concerns stem from confusion about “phosphates,” especially considering some food allergies can become life-threatening. That anxiety makes sense in our world, where food labels raise as many questions as they answer.
Someone prone to food allergies rightly questions every new ingredient. SAPP does not usually lead to histamine-driven symptoms: no rash, hives, swelling, or anaphylaxis. Still, rare exceptions can appear. Personal experience shows that sometimes bodies simply react unpredictably. Food tech rarely accounts for each individual case. A few years ago, I had a bout of mysterious hives after eating out. I ran down the ingredient list and still have no idea what triggered it. That lesson stuck—body chemistry just doesn’t always play fair, and ingredients with a ‘safe’ track record might still surprise you.
Although SAPP generally passes without problems, those with kidney problems or mineral metabolism issues sometimes receive advice to avoid added phosphates. The same goes for anyone closely monitoring intake because of a medical condition. Research in the Journal of Renal Nutrition highlights concerns for people with chronic kidney disease: phosphate additives can push blood phosphorus to unhealthy levels. So, while most folks won’t react to SAPP as if it’s a peanut or shellfish, some people need to watch every source of phosphates, especially when doctor’s orders say so.
The takeaway—if you notice symptoms shortly after eating a food containing SAPP, talk to your doctor. A registered dietitian can help pin down whether SAPP or something else is the real culprit. Allergy panels almost never include SAPP, but a medical professional might suggest an elimination diet or food diary to find the root of the trouble.
Accurate labeling makes all the difference for people living with food sensitivities or chronic illnesses. Ingredients like SAPP hide in long lists, usually in small print. Sometimes it takes a magnifying glass and a bit of research to know what you’re eating. In my own kitchen, I favor brands that spell out what’s in the package and avoid vague “leavening agents” on their labels. Advocating for transparency—even on small additive ingredients—empowers everyone to make safer choices.
Would the world fall apart if bakeries skipped SAPP? Not likely, but food quality would shift, shelf life would drop, and consistency would suffer. The key is not blanket fear about food science, but informed, thoughtful choices for your health. Read labels, don’t hesitate to contact brands, and if anything unexplained happens, trust your own experience. SAPP’s allergy risk turns out low, yet every individual deserves information to decide for themselves.
Sodium acid pyrophosphate shows up wherever food processing gets discussed. Every baker who appreciates a good, even rise has seen it on the label of leavening agents. Every manufacturer who cares about consistent dough texture trusts it for its reliable performance. Still, like anything in the kitchen or the factory, handling it properly matters if you want it to work as expected and avoid problems down the line.
Sodium acid pyrophosphate doesn’t spoil like milk or eggs, but it reacts to moisture and air, slowly losing punch if left open on a shelf. Once its seal breaks and humidity seeps in, clumps form, and pretty soon, measuring accurate amounts becomes a guessing game. I’ve handled not just small kitchen jars, but also commercial 25-kilo bags; once you see the caking, it’s obvious how moisture quietly eats away quality. Poor storage can affect its performance in baked goods or other applications, causing headaches for both home cooks and food processors.
Start with a dry, cool environment. Kitchens and food plants have plenty of humid corners—near dishwashers, above stoves, under leaking pipes. Avoid those. Even if packaging promises moisture barriers, a little extra diligence goes a long way. Heat speeds up chemical reactions and humidity attracts clumping, so try sticking to a spot where both stay low. Most suppliers recommend a temperature below 25°C (77°F). In the tropics or in a busy bakery, that rules out window sills or unventilated storerooms.
Air exposure helps SAPP absorb moisture. Once you open a package, transfer any remaining powder into an airtight container. I’ve used everything from glass jars with silicone gaskets to high-quality polyethylene bags with zip seals. Clear containers help spot clumping, but they should block light if possible, since light and warmth often come as a pair, accelerating breakdown. For larger operations, resealable bulk containers with tight lids beat bags sealed with twist ties every time. Label every container. Nobody wants to mistake SAPP for baking soda.
Sodium acid pyrophosphate isn’t dangerous to touch now and then, but repeated skin contact can irritate, and inhaling any powder poses risks. I never scoop it with a bare hand, and in commercial kitchens, a mask saves your lungs from a fine dust on busy prep days. Any spill should get cleaned up promptly, with surfaces wiped down and wet mops used if possible—dry sweeping just stirs it into the air.
Shelf life counts too. While this ingredient won’t grow mold or go rancid, degradation does happen over time. Most makers recommend using it within two years. For large purchases, rotating stock prevents old bags from lingering at the back. The “first in, first out” habit comes straight from basic kitchen sense. Date every new batch, and train team members to grab the oldest lot first. Even in small operations, this avoids surprises that creep up months later.
Smart storage turns a reliable ingredient into a lasting resource. Getting everyone on the team to follow simple storage and handling standards does more than protect investments. It supports workflow and safety, and cuts down on waste and inconsistent results. From the home baker to the food technologist, giving a little thought to how sodium acid pyrophosphate lives on the shelf means fewer problems and better outcomes every time.
| Names | |
| Preferred IUPAC name | Disodium 2-dioxido-1,3,2-dioxaphospholan-2-yl phosphate |
| Other names |
Disodium pyrophosphate Disodium dihydrogen diphosphate SAPP E450(ii) Sodium pyrophosphate acid |
| Pronunciation | /ˈsoʊdiəm ˈæsɪd ˌpaɪrəˈfɒsfeɪt sæp/ |
| Preferred IUPAC name | disodium 2-dioxido-1,2-oxidooxydiphosphate |
| Other names |
Disodium pyrophosphate Disodium dihydrogen diphosphate SAPP E450(ii) |
| Pronunciation | /ˌsoʊdiəm ˈæsɪd ˌpaɪroʊˈfɒsfeɪt ˈsæp/ |
| Identifiers | |
| CAS Number | 7758-16-9 |
| Beilstein Reference | 3529108 |
| ChEBI | CHEBI:63043 |
| ChEMBL | CHEMBL1201732 |
| ChemSpider | 22221 |
| DrugBank | DB14626 |
| ECHA InfoCard | 07e1b2b3-a35d-47fa-953a-3b769a52692a |
| EC Number | 231-835-0 |
| Gmelin Reference | 76619 |
| KEGG | C00095 |
| MeSH | D013441 |
| PubChem CID | 24521 |
| RTECS number | TT8975000 |
| UNII | N87G6L6Q05 |
| UN number | UN3077 |
| CAS Number | 7758-16-9 |
| 3D model (JSmol) | `JVECc3VibWl0IDQgDQoxIC0yLjMwMWUgMDkgMC4wIA0KMCAwIA0KYyMxRjI4NUUNClkgMCAwIA0KYyNGRjAwMDAwDQoyIC0yLjAwMWUgMC4wIDAuOTEwMQ0KMSAxIA0KMyAtMS40IDAuOTEwIA0KMSAzIA0KNCAwLjAwMSAwLjExMDEgDQoyIDQNCjUgLTEuMDkgMC4zMDkNCjEgNQ0KNiAwLjYgLTAuNTENClcgMA0KNiA0DQc=` |
| Beilstein Reference | 3563863 |
| ChEBI | CHEBI:63090 |
| ChEMBL | CHEMBL1201562 |
| ChemSpider | 5170075 |
| DrugBank | DB14537 |
| ECHA InfoCard | 100.028.262 |
| EC Number | 232-975-6 |
| Gmelin Reference | 68453 |
| KEGG | C01341 |
| MeSH | D013481 |
| PubChem CID | 24856 |
| RTECS number | UY8130000 |
| UNII | 18W8G9E898 |
| UN number | UN number: "UN3265 |
| Properties | |
| Chemical formula | Na2H2P2O7 |
| Molar mass | 221.94 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 1.86 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -4.71 |
| Vapor pressure | Negligible |
| Acidity (pKa) | pKa 1.0–2.0 |
| Basicity (pKb) | 1.0 - 2.0 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.39 |
| Viscosity | Viscous powder |
| Dipole moment | 0 D |
| Chemical formula | Na2H2P2O7 |
| Molar mass | 221.94 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 1.86 g/cm³ |
| Solubility in water | Soluble in water |
| log P | “-3.5” |
| Vapor pressure | Negligible |
| Acidity (pKa) | pKa 1.0-2.0 |
| Basicity (pKb) | 1.0 - 2.0 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Dipole moment | 0 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 146.4 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2400 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2200 kJ/mol |
| Std molar entropy (S⦵298) | 207.2 J/(mol·K) |
| Std enthalpy of formation (ΔfH⦵298) | -1567 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2410 kJ/mol |
| Pharmacology | |
| ATC code | A01AD11 |
| ATC code | V03AB37 |
| Hazards | |
| Main hazards | May cause eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, Warning, H319, P264, P280, P305+P351+P338, P337+P313 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | Keep container tightly closed. Store in a cool, dry, and well-ventilated place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. Do not breathe dust. Use personal protective equipment as required. |
| NFPA 704 (fire diamond) | 2-0-0 |
| Flash point | > 100 °C |
| Lethal dose or concentration | LD50 (Oral, Rat): 3120 mg/kg |
| LD50 (median dose) | LD50 (median dose): 4,600 mg/kg (rat, oral) |
| NIOSH | RQ (kg) = 5000 |
| PEL (Permissible) | 15 mg/m³ |
| REL (Recommended) | <=5.0 g/kg |
| IDLH (Immediate danger) | Not established |
| Main hazards | May be harmful if swallowed, inhaled, or absorbed through skin; causes eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, GHS05 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | Hazard statements: Causes serious eye irritation. |
| Precautionary statements | P264, P270, P280, P301+P312, P305+P351+P338, P330, P337+P313, P501 |
| NFPA 704 (fire diamond) | 2-0-0 |
| Lethal dose or concentration | LD50 (oral, rat): 4,600 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral 4,600 mg/kg |
| NIOSH | WF1400000 |
| PEL (Permissible) | 15 mg/m³ |
| REL (Recommended) | ≤ 12 mg/kg |
| Related compounds | |
| Related compounds |
Disodium phosphate Tetrasodium pyrophosphate Monosodium phosphate Sodium tripolyphosphate |
| Related compounds |
Sodium pyrophosphate Disodium phosphate Tetrasodium pyrophosphate Monosodium phosphate Sodium orthophosphate Sodium hexametaphosphate |
