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Cosmetic ingredients (Disodium Pyrophosphate) -> CIR (Cosmetic Ingredient Review)

Chelating; Buffering

COLOR OR COLORING ADJUNCT, DOUGH STRENGTHENER, EMULSIFIER OR EMULSIFIER SALT, FLAVORING AGENT OR ADJUVANT, FLOUR TREATING AGENT, FORMULATION AID, LEAVENING AGENT, OXIDIZING OR REDUCING AGENT, SEQUESTRANT -> FDA Substance added to food

Density: 1.86 /Hexahydrate/

1.862 @25 °C

Soluble in water

Sol in water

Large Crystals; CBI; Dry Powder; Other Solid; Liquid

White powder or grains

White solid; [Merck Index] White odorless powder; [MSDSonline]

Decomp @ 220 °C; water soln having acid reaction

MONOCLINIC CRYSTALS; SOLUBILITY IN WATER @ 0 °C: 6.9 G/100 CC; SOLUBILITY IN WATER @ 40 °C: 35 G/100 CC; INDEX OF REFRACTION: 1.4599, 1.4645, 1.4649 /HEXAHYDRATE/

This chemical does not meet GHS hazard criteria for 14.5% (71 of 490) of reports.

Warning

H302 (25.5%): Harmful if swallowed [Warning Acute toxicity, oral]

P264, P264+P265, P270, P280, P301+P317, P305+P351+P338, P330, P337+P317, and P501 (click each P-code to see the statement)

Aggregated GHS information provided per 490 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Chemical: Diphosphoric acid, disodium salt

Regulation (EC) No 1935/2004 (amended)

Diphosphoric acid, sodium salt (1:2) is listed on the EPA's Chemical Data Reporting (CDR) system. Manufacturers and importers of Diphosphoric acid, sodium salt (1:2) are required to report information about their production and use of this chemical to the EPA under the Toxic Substances Control Act (TSCA). (40 eCFR Part 711)

REACH registered substance: Disodium dihydrogenpyrophosphate (EC: 231-835-0)

Diphosphoric acid, disodium salt: Does not have an individual approval but may be used under an appropriate group standard

A skin, eye, and mucous membrane irritant; [SAX] Generally regarded as safe (GRAS) for use in foods; Ingestion of high doses may cause GI irritation; Absorption of sufficient phosphate can induce hyperphosphatemia, hypocalcemia, and/or hypomagnesemia and lead to cardiac arrest; Oral LD50 (mouse) = 2650 mg/kg; Intravenous LD50 (mouse) = 59 mg/kg; [HSDB] An eye and respiratory tract irritant; [MSDSonline]

Sodium acid pyrophosphate used as a general purpose food additive in animal drugs, feeds, and related products is generally recognized as safe when used in accordance with good manufacturing or feeding practice.

Sodium acid pyrophosphate used as a multiple purpose GRAS food substance in food for human consumption is generally recognized as safe when used in accordance with good manufacturing practice.

SRP: At the time of review, criteria for land treatment or burial (sanitary landfill) disposal practices are subject to significant revision. Prior to implementing land disposal of waste residue (including waste sludge), consult with environmental regulatory agencies for guidance on acceptable disposal practices.

SRP: The scientific literature for the use of contact lenses in industry is conflicting. The benefit or detrimental effects of wearing contact lenses depend not only upon the substance, but also on factors including the form of the substance, characteristics and duration of the exposure, the uses of other eye protection equipment, and the hygiene of the lenses. However, there may be individual substances whose irritating or corrosive properties are such that the wearing of contact lenses would be harmful to the eye. In those specific cases, contact lenses should not be worn. In any event, the usual eye protection equipment should be worn even when contact lenses are in place.

9.2 [mg/m3]

100 [mg/m3]

600 [mg/m3]

The CIR Expert Panel concluded that the following 31 ingredients are safe in the present practices of use and concentration in cosmetics as described in this safety assessment, when formulated to be non-irritating...Disodium Pyrophosphate...

Safe for use in cosmetics, with qualifications

FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES...RECOMMENDED.../LEVELS/ FOR TOTAL DIETARY PHOSPHORUS...UNCONDITIONAL ACCEPTANCE LEVEL /OF LESS THAN 30 MG/KG BODY WT/ IS CONSIDERED SAFE IN ANY TYPE OF DIET...CONDITIONAL ACCEPTANCE LEVEL /OF 30-70 MG/KG BODY WT/ IS ACCEPTABLE ONLY WHEN DIETARY CALCIUM LEVEL IS HIGH /PHOSPHATES/

LD50 Mouse oral 2650 mg/kg

LD50 Mouse sc 480 mg/kg

LD50 Mouse iv 59 mg/kg

Sodium acid pyrophosphate used as a general purpose food additive in animal drugs, feeds, and related products is generally recognized as safe when used in accordance with good manufacturing or feeding practice.

Sodium acid pyrophosphate used as a multiple purpose GRAS food substance in food for human consumption is generally recognized as safe when used in accordance with good manufacturing practice.

CIR ingredient: Disodium Pyrophosphate

Used in baking powders and as food acidulant; Hexahydrate: Used in electroplating, metal cleaning and phosphatizing, and drilling muds; [HSDB]

Acid and Alkali Cleaning of Metals [Category: Clean]

FOOD ACIDULANT

Electroplating; metal cleaning & phosphatizing; drilling muds buffer; sesquestrent peptizing agent in cheese & meat products; frozen desserts /Hexahydrate/

Chiefly in baking powders.

2023: 100,000,000 - <500,000,000 lb

(1972) 2.48X10+10 GRAMS

(1975) 2.14X10+10 GRAMS

REACTION OF SODIUM CARBONATE WITH PHOSPHORIC ACID, FOLLOWED BY HEATING OF THE RESULTING MONOSODIUM PHOSPHATE TO 220 DEGREES C

Incomplete decomp of monobasic sodium phosphate. /Hexahydrate/

EPA Safer Chemical Functional Use Classes -> Oxidants and Oxidant Stabilizers

Safer Chemical Classes -> Yellow triangle - The chemical has met Safer Choice Criteria for its functional ingredient-class, but has some hazard profile issues

Food additives

Food Additives -> ACIDITY_REGULATOR; RAISING_AGENT; SEQUESTRANT -> JECFA Functional Classes

Food Additives -> ACIDITY_REGULATOR; RAISING_AGENT; SEQUESTRANT -> JECFA Functional Classes

Food Additives -> ACIDITY_REGULATOR; RAISING_AGENT; SEQUESTRANT -> JECFA Functional Classes

All Other Basic Inorganic Chemical Manufacturing

Diphosphoric acid, sodium salt (1:2): ACTIVE

...SODIUM ACID PYROPHOSPHATE.../IS/ INGREDIENT OF BAKING POWDERS & OTHER LEAVENING MIXTURES.

MID /MEAT INSPECTION DIV/ LIMITATIONS: TO DECR AMT OF COOKED-OUT JUICES IN CURED HAMS, PORK SHOULDER PICNICS & LOINS, CANNED HAMS & PORK SHOULDER PICNICS, CHOPPED HAM, & BACON; 5.0% OF PHOSPHATE IN PICKLE @ 10% PUMP LEVEL; 0.5% OF PHOSPHATE IN PRODUCT (ONLY CLEAR SOLN MAY BE INJECTED INTO PRODUCT).