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Far back in the late 1800s, chemists noticed the benefits that certain phosphate salts could bring to everyday life. As the chemical industry grew, tetrasodium pyrophosphate (TSPP) found a foothold. Over a hundred years ago, companies refined the process of synthesizing and purifying sodium phosphates using basic inorganic chemistry. The need for reliable cleaning agents, food stabilizers, and water softeners kicked off experiments. By the mid-20th century, TSPP moved from a laboratory curiosity to a mainstay in commercial manufacturing. Old industrial records talk about its popularity rising as consumer goods expanded after World War II. Factories all over Europe and North America started to see big shipments of white, crystalline TSPP—early proof of how industrial chemistry could ripple through daily habits and choices for families and businesses.
Tetrasodium pyrophosphate stands out as a white, crystalline powder with a salty taste. It dissolves smoothly in water, creating an alkaline solution. If you’ve seen the back of a box of laundry detergent or a pack of seafood, there’s a fair chance you’ve come across TSPP. Today, producers offer granular, powdered, and occasionally liquid forms, depending on what the final use demands. Large chemical suppliers handle strict batch consistency and purity to keep this versatile ingredient flowing to bulk buyers across food, cleaning, ceramics, and water treatment industries. Most buyers look for a bulk product that’s free from visible impurities and has stable shelf life, which demands tight control over manufacturing and storage.
TSPP brings a unique set of traits to the table. Its molecular formula is Na4P2O7. Molecular weight clocks in at 265.9 g/mol. At room temperature, it shows up as an odorless solid, usually in white powder or granular form. In water, it dissolves quickly, releasing ions that can boost alkalinity (pH can reach around 10.0 for a 1% solution). The strong affinity for calcium and magnesium ions means TSPP can soften water on the spot. Its melting point sits well above 400°C. Even if you’re not a chemist, it’s easy to understand the value—it keeps ingredients from clumping, prevents stains, and helps preserve food quality during processing and storage.
In the food industry, regulators specify detailed purity requirements. Food-grade TSPP usually contains over 96% of the active substance, while technical grades for industrial applications can have minor differences. Impurities like heavy metals are controlled tightly—arsenic, lead, and fluoride all fall under strict limits, with maximum values written into both American and European standards. On labeling, you’ll usually spot E450(i) or INS450(i) as the food additive code. Shipping containers mark hazard warnings because dust can irritate the eyes and respiratory tract. Labels on industrial bags often provide batch numbers, net weight, safety advice, and supplier details. Companies stick with these standards to meet local regulations and ensure downstream users know exactly what they’re handling—critical for both safety and product consistency.
Production of TSPP begins with simple raw materials: sodium carbonate and phosphoric acid. Reacting these in precise ratios leads to the formation of disodium hydrogen phosphate. Under carefully controlled heating, this intermediate compound loses water molecules and condenses into tetrasodium pyrophosphate. Advanced facilities rely on rotary kilns or continuous furnaces to dehydrate and condense the phosphates, optimizing efficiency and product purity. After cooling, the resulting material is ground and filtered to achieve the desired particle size. Consistent results come from tightly monitored temperatures and flow rates, which prevent formation of unwanted side products. Recovery and recycling of water and unused starting materials can cut costs and environmental footprint—a lesson many plants only learned after environmental standards ramped up in the 1970s and ‘80s.
TSPP plays a role as a complexing and dispersing agent. In aqueous solution, it grabs hold of calcium, magnesium, and other multivalent cations. In practice, this keeps water soft, suspends dirt, and improves detergent efficiency—a handy trick for dishwashing and laundry. TSPP also participates in phosphorylation reactions, creating derivatives used in specialty ceramics and catalysts. Chemists can further tweak its structure by introducing different alkali metal ions, changing solubility and application range. Though it’s stable under normal conditions, at high temperatures or extreme pH, breakdown products form—principally orthophosphates. These reactions underpin a lot of wastewater treatment research, especially in managing phosphate runoff and re-use.
In industry, TSPP goes by a batch of names depending on supplier, region, or grade. Common synonyms include sodium pyrophosphate, E450(i), tetrasodium diphosphate, and sodium diphosphate (tetra). Old technical manuals sometimes propose different spellings: sodium pyrophosphoric acid salt or TSPP. It carries the CAS number 7722-88-5, an identifier used for ordering and handling. In food and cleaning product ingredients lists, you often see E450(i)—the European food additive code—rather than the full chemical name. Every batch gets a product code, so buyers, warehouse managers, and logistics teams can trace manufacture and quality records with minimum confusion.
Anyone handling TSPP in bulk has to learn how to manage dust exposure and contamination. Long-term inhalation or skin contact can irritate respiratory passages or skin. Recommended practices include wearing appropriate gloves, goggles, and dust masks during transfer and mixing. Workplace safety data sheets offer a clear rundown of hazards and first-aid measures. Factory safety teams train new staff regularly to avoid slips and mishandling, since powder spills turn slippery fast. Regulatory agencies like OSHA and the European Chemicals Agency put forward occupational exposure limits and storage criteria. Regular audits and surprise checks push companies to keep safety top of mind. Fire isn’t a usual risk, but compatible storage—away from acids and moisture—protects both product and workers.
TSPP sits at the intersection of food technology, cleaning science, ceramics, metal processing, and water treatment. In processed foods, it stabilizes emulsions, preserves texture in canned meat and seafood, and prevents mineral precipitation in dairy. Bakers lean on TSPP to boost dough quality and extend shelf life. Toothpaste formulas use it as an anti-tartar ingredient, keeping calcium in solution and lowering plaque risk. Laundry detergents and dishwashing tablets tap TSPP’s ability to sequester hard water minerals, cleaning faster and better even in old plumbing. Ceramic tile manufacturers count on it for glaze formulation and clay processing, as it controls dispersion and reduces clump size. In oil field drilling, TSPP acts as a dispersing agent in mud systems. Each of these fields needs reliability, cost-effectiveness, and proven performance, making TSPP a chemical ingredient that underpins both consumer and industrial innovation.
In universities and private labs, researchers look for ways to use TSPP more efficiently or replace it with greener alternatives. The focus falls on better binding with metals in industrial waste, reducing phosphate pollution in waterways, and cutting down residue in food products. Some experimental work has shown that modified pyrophosphates can improve mineral retention in processed cheese and low-fat meats, a boost for both nutrition and taste. Sensor technologies track phosphates in municipal water to manage dosing and treatment works. New blends with biodegradable sequestering agents pop up in cleaning products, aiming to reduce long-term buildup in soil and rivers. Cross-sector collaborations between food technologists, chemists, and environmental engineers keep pushing the research forward.
Animal studies and toxicological reports have focused on dietary and inhalation safety for decades. Regulatory groups including the FDA, EFSA, and WHO treat TSPP as “Generally Recognized As Safe” at prescribed usage levels in food. Studies track phosphorus metabolism and excretion in rats and humans, showing the body can handle moderate amounts without chronic toxicity. Still, long-term high intake may upset calcium-phosphate balance, potentially impacting bone density and kidney health, especially among people with pre-existing kidney issues. Researchers monitor occupational exposures in factory settings, checking for increased irritation or rare allergic responses. Drug interactions and cumulative daily intake recommendations now inform policy, keeping consumer trust high and preventing misuse downstream.
Regulations on phosphate use grow tighter as environmental concerns mount. Water authorities and consumer groups focus hard on reducing phosphate discharge into rivers and lakes to limit algae blooms and eutrophication. The search is on for cleaner, biodegradable alternatives that match TSPP’s performance in detergents and food stabilization. Some startups test enzymatic or organic sequestering agents, but cost and reliability still favor the old standard for now. Technical improvement in phosphate recycling and industrial recovery processes promises to ease the burden. Meanwhile, researchers dig into new applications in biomedicine, catalysis, and sustainable agriculture, hinting that TSPP’s long industrial history might only be at the halfway point. Education and responsible use will shape the next chapters for tetrasodium pyrophosphate as both an everyday staple and a subject for innovation.
Tetrasodium pyrophosphate, or TSPP, plays a quiet but significant part in the foods many of us reach for at the grocery store. Anyone who’s grabbed a box of processed cheese, frozen shrimp, or boxed cake mix has probably eaten food containing this mineral salt. Food companies add TSPP to processed meats, seafood, baked goods, and even breakfast cereals, mainly for moisture retention and texture. Take fish fillets or imitation crab sticks — TSPP helps keep them moist through freezing, thawing, and cooking, which protects against that rubbery, dry mouthfeel that turns dinner into disappointment. It does more than keep food juicy. In dairy, baked goods, and canned beans, it holds flavor, helps cheese melt smoothly, and stabilizes powders so they don’t clump inside the box.
My years cooking in school cafeterias taught me this: prepared foods often depend on additives like TSPP to stay appealing. A grilled cheese without a stabilizer can turn gritty or separate into oil and goo after a quick microwave. That’s not just less appetizing; it’s unsafe. If a cheese product sweats out its fat, bacteria have places to grow, and food safety risks go up.
Beyond the kitchen, TSPP finds work in water softening and detergents. Homeowners in areas with hard water know the battle with limescale and soap scum. Cleaning products with TSPP help break down these minerals, boost detergent performance, and allow soap to foam better. Industrial laundries, large dishwashers in restaurants, and even toothpaste formulas owe a nod to TSPP’s versatility. It helps detergents keep stains lifted and keeps minerals from settling back onto clean surfaces or teeth.
As a parent, the difference between soap scum covering a freshly washed baby bottle and a clear, spotless surface isn’t something to ignore. TSPP helps tackle this — less scrubbing and less worry about what’s left behind after “washing.”
Not all news about TSPP is positive. Overuse in foods can contribute to a diet overloaded with phosphates, which growing research links to kidney issues and calcium loss in people with sensitive health conditions. Children, seniors, and people with kidney problems run the greatest risk, as the body has trouble processing extra phosphate. The FDA considers TSPP generally recognized as safe, but watchdogs like the Environmental Working Group keep it on their radar. Anyone reading food labels will see it hiding in plain sight, especially in products that are long-lasting or highly processed.
Questions about environmental runoff sometimes bubble up too. Phosphate-rich detergents and food waste can wash into lakes and rivers, feeding algal blooms that damage water quality and fish habitats. Local governments have started cracking down on phosphate-based cleaning products in some areas, nudging companies to rethink formulas.
Families who cook from scratch can avoid many food additives, including TSPP, by sticking with fresh foods and simple recipes. Larger issues require policy and innovation. Food engineers and chemists keep testing proteins, starches, or plant extracts that can deliver similar results with less phosphate. In cleaning, companies have tweaked formulas, switching to enzymes or biodegradable builders to lessen the phosphate burden. The journey from convenience to clean living means business and government must work together. Only by watching our own habits and encouraging accountability from manufacturers can the cycle shift toward safer, simpler solutions.
Shelf life in food matters to families trying to waste less. That drive to keep food fresh longer brings up chemicals like TSPP, short for tetrasodium pyrophosphate. Used in baking powders, processed meats, seafood, and even marshmallows, TSPP keeps foods from turning gray and gives them a firmer bite. No one wants dry, sludgy shrimp or sausage that crumbles. So, food makers reach for things that let the groceries last longer and look better.
The question about safety lands squarely at the intersection of chemistry and public trust. The U.S. Food and Drug Administration lists TSPP as “generally recognized as safe” for its typical roles in food. The European Food Safety Authority also checked it out, setting clear limits on how much can go into different products. These rules come from toxicology studies looking at effects on kidney health, mineral absorption, and possible gut irritation. Long-term rat studies showed harm only at levels much higher than what appears in food.
Eating foods with phosphates, which TSPP releases during digestion, causes some extra phosphate to show up in the blood. The body uses phosphate for teeth, bones, and cell energy. Most people process a little extra phosphate without problems. A diet loaded with processed foods can push phosphate levels higher, which might create issues for people with chronic kidney disease. There’s also discussion about whether kids or adults with borderline kidney function should watch their intake. Phosphate additives add up fast in a diet full of “fast” foods and processed meats.
Years spent reading labels got me peering behind the long names like TSPP and asking what these really bring to the table. Most folks aren’t chemists and don’t want to become one just to buy dinner. Trust grows when companies and health agencies talk plainly about these ingredients and back up their promises with regular reviews of safety data. I’ve watched friends cut back on packaged meats after advice from their doctors. For most healthy adults, the occasional helping of seafood, bacon, or fluffy bread won’t cause alarm. Moderation and variety in food choices, plus checking in with a doctor for any existing health issues, make more sense than panicking over one ingredient.
Brands and regulators can do a better job of sharing how much of these additives land in specific foods. Clearer nutrition labels, more tracking of phosphate additives, and tighter rules for foods aimed at kids or hospital patients would remove the guesswork. Research into better ways to preserve meats and breads, without heavy reliance on phosphate salts, continues as well.
Everyday eaters play a part by mixing up their diets. Cooking more at home using fresh foods edges out the need for lots of preservatives. Doctors remind patients with kidney or mineral metabolism conditions about watching for ingredients like TSPP. Information, not fear, closes the gap between science and what ends up on the dinner plate.
Over years spent in the food sector, I’ve seen TSPP—short for tetrasodium pyrophosphate—pop up on ingredient lists more often than many realize. This chemical performs handy tricks behind the scenes. In seafood processing, it helps shrimp keep a plump, bright look, the kind shoppers pick out of the display without a second thought. Meat and poultry companies trust TSPP to help slices stay moist and keep natural flavors locked in through freezing and reheating. In baking, dough doesn’t always rise because of fancy skills or grandma’s secrets—sometimes, the magic owes thanks to additives like TSPP. It works with baking powders to help batter swell up and stay light. Knowing exactly what’s making those fluffy results can help people make informed food choices in a world with processed goods lurking in every aisle.
Ask anyone who has handled heavy-duty cleaning—greasy pots and pans, dingy uniforms, or stubborn stains from factory floors. Many rely on detergents that include TSPP. Its knack for breaking up dirt and pulling minerals out of hard water keeps machines from gumming up and makes soaps more effective. Commercial kitchens and laundries would notice a real difference if this compound disappeared from their chemicals list. Companies need every edge they can get to cut through baked-on grime, and TSPP delivers—balancing cleaning strength with protection for delicate surfaces. Sparkling glassware and fresh-smelling linens owe part of their appeal to this less-celebrated ingredient.
Anyone who has worked in ceramics or paints knows the challenge of mixing powders and liquids into something smooth. TSPP goes in to help clay slip flow well during pottery production or to keep pigment mixtures consistent before they end up on walls or art supplies. Ceramics factories dealing with dense, sticky slurries find that TSPP keeps mixtures pourable and workable. In paints, smooth blending makes for even coating, fewer touch-ups, and better results. The right tools and materials cut down on waste and improve finished goods, driving more sustainable practices that benefit both profit and environment.
Operators at water treatment facilities face endless challenges: scaling, pipe buildup, unpredictable water quality. TSPP shows up here as a solution that manages mineral deposits before they clog pipes or disrupt purification systems. As populations grow and demand rises, utilities turn to proven chemicals like this one, valuing how they prevent maintenance headaches. Fewer shutdowns mean communities keep water running and avoid costly overhauls. The science might seem complex on paper, but the goal stays direct—streamlining water delivery for homes and businesses alike.
Wherever TSPP finds work, people have good reason to track its effects. Long-term heavy use—especially in foods—raises questions about nutrition, possible allergies, and environmental runoff. Researchers continue studying the compound in different settings, and some countries set hard limits or push for alternatives. In the cleaning world, some companies now explore greener options, hoping to match TSPP’s cleaning power without the possible downsides. Food producers might start reworking recipes to reduce reliance or find clearer ways to label add-ons for consumer peace of mind. Watching these shifts reminds everyone that no single ingredient solves every challenge, but informed choices always build trust between industries and the people who rely on them.
Tetrasodium pyrophosphate, or TSPP, goes by the chemical formula Na4P2O7. This isn’t just a mix of elements thrown together for the sake of chemistry textbooks. In my years around commercial cleaning, food manufacturing, and water treatment, TSPP keeps showing up because it actually solves practical problems people face every day.
So many surfaces get caked with grime and mineral buildup. TSPP acts as a builder in cleaning products — let’s call it the ingredient that boosts the cleaning punch. The sodium in its formula brings alkaline power, letting soaps break apart greasy molecules more easily. Phosphate ions, on the other hand, fight hard water minerals so builders like TSPP stop soap scum from stubbornly clinging to sinks, tiles, and industrial equipment.
Some folks might not realize TSPP ends up in products on grocery shelves. Fact is, the food-grade version of this compound shows up in processed cheese, seafood, and even chicken nuggets. It’s not only about food texture — phosphate compounds help meat retain moisture during freezing and storage. With the stability provided by Na4P2O7, foods can survive long journeys and temperature swings without turning rubbery or falling apart.
Municipal water treatment plants rely on TSPP’s chemical properties. The pyrophosphate part latches onto excess calcium and magnesium, keeping pipes clear of scale. In boiler maintenance, I’ve seen TSPP perform double duty — not just softening hard water but also keeping metal parts protected from corrosion. This translates to fewer breakdowns, lower energy use, and more reliable water supplies.
We can’t ignore that phosphate-based chemicals raise environmental alarms. Runoff containing TSPP flows into rivers and lakes, fertilizing algae with a sudden boost of nutrients. A lake choked with green algae has trouble supporting fish, birds, and even recreation. Where I live, community groups often debate the tradeoff between fighting stains and protecting nature. The science points to increased algal blooms in watersheds downstream from heavy detergent use.
Switching to phosphate-free cleaning products is catching on, especially in places with sensitive ecosystems. Some manufacturers swap in silicates or citrates instead. Engineers working with industrial water treatment keep looking for alternatives — aiming to balance performance with environmental safety. Stricter rules on phosphate discharges have pushed companies to thoroughly check where and how they use TSPP and similar compounds.
The FDA lists TSPP as generally recognized as safe for its intended food uses, with strict limits on how much can be added. Still, moderation remains the common-sense move. On the cleaning side, using just enough to get the job done and following local guidelines for disposal makes the biggest impact for people and the planet.
Tetrasodium pyrophosphate, better known as TSPP, pops up in all sorts of places—food factories, water treatment, even some cleaning products. From working in industrial warehouses, I’ve seen firsthand how easy it is to overlook the little things that make a big difference in chemical safety. TSPP isn’t something anyone should handle carelessly. In the wrong conditions, it can turn into an unexpected health concern or ruin equipment. That’s something no operation can afford.
Layers of sacks in a humid storeroom—mildew starts to show, and powders clump together. At my last job, a delivery sat for two weeks in the wrong spot. By the time someone checked, bags were soggy and ruined. TSPP pulls moisture from air, so dry, covered storage isn’t just busywork—it keeps it usable and stops waste. Anyone storing it has to think dry, cool, and well-ventilated. Direct sunlight cooks chemical powders, so a shaded, controlled spot works best. Don’t pile containers near acids. TSPP can react with acid, and nobody wants a chemical mess or fumes to clean up.
Open a bag, a cloud might come billowing out—nobody wants that in their lungs or eyes. I’ve gotten a face full of dust from flour, and it’s no joke. Now imagine that with something more irritating. For TSPP, dust control stays top priority. Masks—real particulate respirators, not cheap paper ones—keep workers safe. Gloves and safety goggles help stop skin and eye irritation. Some go for overkill, but in my experience, simple, consistent habits work best. Wash hands before food breaks. Change out of dusty clothes. Keep chemical contact away from skin, eyes, and mouth.
Even the best run storeroom sees a spill. Years ago, a coworker tried to grab a falling bag, ended up with powder all over. Panic never helps—TSPP isn’t an emergency like acid or flammable spills, but it still needs quick action. Don’t sweep powder clouds into the air. Instead, cover the spill lightly with a damp material, then use a broom or shovel. Shove the waste into sealed containers marked for chemical disposal. Most operations have a spill kit with the right gear. If not, it’s time to get one.
Labels on every container keep confusion out of the equation. Generic “Chemical X” signs won’t cut it. From working with new staff, I know mistakes happen when people aren’t sure what they’re holding. Safety training has to go past the standard slideshow—show let people practice with real bags, setups, and spill response. Supervisors should watch for shortcuts and missing personal gear. Since TSPP can find its way into water or air, regular audits help keep waste in check and air quality high.
Not every storage room has perfect climate control. Silica gel packs or low-tech dehumidifiers can grab extra moisture. Rotate stocks so old bags get used first—reduces spoilage and chemical breakdown. Assign a safety champion for each shift, someone trusted to answer questions, spot trouble, and push back when corners get cut. Check local chemical disposal rules, since pouring TSPP down the drain can spark bigger headaches later. People working with TSPP deserve more than laminated safety posters. Hands-on practice and sharp attention protect everyone involved.
| Names | |
| Preferred IUPAC name | tetrasodium diphosphate |
| Other names |
Tetrasodium diphosphate Sodium pyrophosphate TSPP Sodium phosphate, tetrabasic Pyrophosphoric acid, tetrasodium salt |
| Pronunciation | /ˌtɛtrəˈsoʊdiəm paɪrōˈfɒsfeɪt/ |
| Preferred IUPAC name | tetrasodium 2,2',2'',2'''-phosphorylidenedioxydiphosphethane-1,1',1'',1'''-tetraolate |
| Other names |
Tetrasodium diphosphate Sodium pyrophosphate TSPP Tetrasodium phosphate Disodium pyrophosphate Sodium phosphate, tetrabasic |
| Pronunciation | /ˌtɛtrəˈsoʊdiəm ˌpaɪrəˈfɒsfeɪt/ |
| Identifiers | |
| CAS Number | 7722-88-5 |
| Beilstein Reference | 110-63-4 |
| ChEBI | CHEBI:45061 |
| ChEMBL | CHEMBL1201567 |
| ChemSpider | 14408 |
| DrugBank | DB08831 |
| ECHA InfoCard | 03db2b2a-bb63-4191-86d7-45eb77fa9081 |
| EC Number | 231-767-1 |
| Gmelin Reference | 5607 |
| KEGG | C12208 |
| MeSH | D013995 |
| PubChem CID | 24458 |
| RTECS number | UY7650000 |
| UNII | XD0UN0YUT6 |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | DTXSID2020886 |
| CAS Number | 7722-88-5 |
| Beilstein Reference | 1104300 |
| ChEBI | CHEBI:45064 |
| ChEMBL | CHEMBL1201782 |
| ChemSpider | 72968 |
| DrugBank | DB09466 |
| ECHA InfoCard | 13ba690c-dc2b-482f-ab2a-b2e78f3abb31 |
| EC Number | 231-767-1 |
| Gmelin Reference | 1104 |
| KEGG | C14125 |
| MeSH | D013796 |
| PubChem CID | 24816 |
| RTECS number | UX8970000 |
| UNII | 6VC2V3T35T |
| UN number | UN 3077 |
| CompTox Dashboard (EPA) | DTXSID9020663 |
| Properties | |
| Chemical formula | Na4P2O7 |
| Molar mass | 221.94 g/mol |
| Appearance | White granular or powder |
| Odor | Odorless |
| Density | 2.534 g/cm³ |
| Solubility in water | Soluble in water |
| log P | -4.3 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 7.2 |
| Basicity (pKb) | pKb = 1.0 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Viscosity | 1% solution: 10-15 mPa·s (at 25°C) |
| Dipole moment | 0 D |
| Chemical formula | Na4P2O7 |
| Molar mass | 356.06 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 2.534 g/cm³ |
| Solubility in water | 92.2 g/100 mL (25 °C) |
| log P | -4.3 |
| Acidity (pKa) | 13.6 |
| Basicity (pKb) | 12.1 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.451 |
| Dipole moment | 6.4 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 435.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2910 kJ/mol |
| Std molar entropy (S⦵298) | 393.3 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2987 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2880 kJ/mol |
| Pharmacology | |
| ATC code | A0602000101 |
| ATC code | A01AA21 |
| Hazards | |
| Main hazards | Causes serious eye irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | Hazard statements: H319 Causes serious eye irritation. |
| Precautionary statements | Precautionary statements: P264 Wash thoroughly after handling. P270 Do not eat, drink or smoke when using this product. P301+P312 IF SWALLOWED: Call a POISON CENTER or doctor/physician if you feel unwell. P330 Rinse mouth. |
| NFPA 704 (fire diamond) | Health: 2, Flammability: 0, Instability: 0, Special: - |
| Lethal dose or concentration | LD50 Rat oral 4,000 mg/kg |
| LD50 (median dose) | > 4,584 mg/kg (Rat, oral) |
| NIOSH | TT8925000 |
| PEL (Permissible) | Not established. |
| REL (Recommended) | 10 mg/kg |
| IDLH (Immediate danger) | Not listed |
| Main hazards | Causes serious eye irritation. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07, GHS08 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | Precautionary statements: P264, P270, P305+P351+P338, P301+P312, P330, P501 |
| Lethal dose or concentration | LD50 Oral Rat 4,000 mg/kg |
| LD50 (median dose) | LD50 (oral, rat): 4,100 mg/kg |
| NIOSH | Not Listed |
| PEL (Permissible) | Not established |
| REL (Recommended) | 2-12% |
| Related compounds | |
| Related compounds |
Sodium phosphate Disodium phosphate Monosodium phosphate Trisodium phosphate Tetrasodium diphosphate Tetrapotassium pyrophosphate Sodium tripolyphosphate |
| Related compounds |
Sodium tripolyphosphate Sodium hexametaphosphate Disodium phosphate Trisodium phosphate Monosodium phosphate |
