Disodium Diphosphate (E450I): What It Is and Is It Safe?
The most widely used diphosphate in baking (Na₂H₂P₂O₇). Acts as the acid component in baking powders, providing a slow second rise. Also used as a sequestrant in processed foods to bind metal ions and prevent discolouration. High cumulative phosphate intake from multiple processed food sources is linked to kidney stress and cardiovascular disease risk, particularly in people with existing kidney conditions.
- Category
- Raising Agent / Acidulant
- Typically used in
- Baking powder, self-raising flour, canned fish, processed potatoes, frozen chips
- Regulatory status
- Approved EU/USA/UK. Caution for those with kidney conditions.
- Also listed as
- Disodium Pyrophosphate
- Concerns flagged
-
Cardiovascular concernKidney effects
Scrannr flags Disodium Diphosphate automatically when you scan a barcode.
Where this comes from
- EFSA (2019) — Re-evaluation of phosphoric acid-phosphates – di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2019.5674
Products containing Disodium Diphosphate
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