Tetrapotassium Pyrophosphate (TKPP) · Buffering, Chelation & Emulsifying Salt for Food Processing

Key characteristics

• Chemical identity: tetrapotassium pyrophosphate (potassium pyrophosphate).
• Functional class: phosphate buffer and sequestrant; emulsifying salt in processed cheese.
• Appearance: white, free-flowing crystalline powder.
• Solubility: readily soluble in water, enabling use in brines, process solutions and syrups where permitted.
• Primary functions in foods:
  • Buffering: supports pH adjustment and process stability.
  • Sequestration/chelation: binds calcium and other metal ions to improve stability and reduce undesirable reactions.
  • Protein functionality: supports hydration and functional behavior in meat and dairy systems (application dependent).
  • Emulsification: emulsifying salt role in processed cheese and cheese sauces for smooth melt and texture.
• Regulatory & labeling:
  • Often declared as “tetrapotassium pyrophosphate” or “potassium pyrophosphate”; may be part of permitted phosphate additive groups.
  • E-number classification for phosphates/pyrophosphates depends on region and regulatory grouping (e.g., pyrophosphates under phosphate categories).
  • Permitted uses and maximum levels vary by country and product category—especially in meat/poultry/seafood applications.

Atlas supports customers in selecting the right phosphate system (TKPP alone or in combination with other phosphates/citrates) to meet pH, texture and process targets.

Indicative specification points

Specifications vary by producer and intended application. Typical parameters include:

• Assay: defined TKPP content on dry basis (grade dependent).
• pH (solution): specified pH range at defined concentration.
• Loss on drying / moisture: controlled to maintain flowability and stability.
• Insoluble matter: limited to ensure clarity and performance in solutions.
• Particle size: controlled for dispersion, dissolution and blending performance.
• Heavy metals and impurities: restricted to meet food-grade requirements.
• Microbiological criteria: managed per food ingredient standards (dry, low water activity material).

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, origin, Halal/Kosher certificates where applicable) can be provided depending on grade and producer.

Processed cheese & cheese sauces (emulsifying salt)

• Supports protein dispersion and fat emulsification for smooth texture.
• Helps manage calcium balance and pH to improve melt and sliceability.
• Used in processed cheese blocks/slices, cheese spreads and cheese sauce systems (formulation dependent).

Dairy & beverage processing (selected)

• Buffering and sequestration where mineral management is needed (application and regulation dependent).
• Supports stability in certain dairy-based sauces or emulsions by controlling pH and ion balance.

Meat & poultry processing (where permitted)

• Can support water retention and texture in brines and marinades.
• Helps optimize yield and reduce purge in processed meat products (depending on process and regulatory framework).
• Often used in phosphate systems combined with other phosphates/citrates for targeted functionality.

Seafood processing (where permitted)

• Used in certain seafood treatments to support water-holding and texture (country and species dependent).
• Phosphate selection and dosing must align with legal limits and labeling requirements.

Industrial applications

• Sequestration of metal ions in process water or formulations to improve stability (food-grade contexts as applicable).
• Used in functional blends where potassium-based buffering is preferred.

Formulation guidance

• Dosage depends on application, regulatory limits and performance targets (pH, texture, yield, melt behavior).
• For processed cheese, TKPP is typically evaluated alongside other emulsifying salts to optimize melt and sensory profile.
• For meat/seafood, confirm allowed treatments, maximum phosphate levels and labeling requirements in each destination market.
• Always validate performance through pilot trials and shelf-life testing under your process conditions.

Quality & documentation

• Supplied as food-grade tetrapotassium pyrophosphate per agreed specifications.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where applicable and compliance statements (grade/market dependent).
• Production sites typically operate under recognized quality and food safety systems such as HACCP and FSSC/ISO 22000 where applicable.
• Customers remain responsible for finished-product compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

• Packaging options: multiwall paper bags with liners, cartons, fiber drums or big bags (producer dependent).
• Store in a cool, dry, well-ventilated area in tightly closed original packaging. Protect from moisture to prevent caking.
• Use clean, dry handling tools to avoid contamination; reseal opened packs promptly.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (processed cheese/cheese sauce/meat/seafood/dairy), target performance goals (pH, melt, yield, texture), annual volume, packaging preference and documentation/certification requirements (Halal, Kosher, non-GMO, etc.) plus destination markets. Our team will recommend suitable TKPP grades and support your project.