Disodium pyrophosphate [sodium acid pyrophosphate] Na2 H2 P2 O7 - 21.9% P -
has been used in canned seafood products and is GRAS [generally recognized
as safe] pursuant to 21CFR 182.1087 & 182.6787 when used in accordance with
good manufacturing practice. This material also is used in a variety of
other food applications including as a leavening agent in baked goods, a
water retention agent for cooked meat products (USDA regulations 9 CFR
318.7), as a sequesterant (as in potato processing), buffer and as a scald
agent (hogs & poultry). Care should be exercised in using it in other than
canned seafood products as it might be construed as having been used to
falsely raise the water content and therefore cause the product to be
adulterated (what FDA considers economic fraud) as in the case of water
added scallops or shrimp etc.
Good Luck
Jerry Oliveras
ANRESCO, Inc.
----- Original Message -----
From: "Terry Hall" <thall@aholdusa.com>
To: <seafood@ucdavis.edu>
Sent: Tuesday, May 22, 2001 3:17 AM
Subject: Sodium Acid Pyrophosphate
> Hello Group,
> My company is looking into carrying a Chinese crabmeat product
> containing Sodium Acid Pyrophosphate (to retain color as the labeling
> says). It is packed as lump, backfin and special crabmeat - pasteurized.
> Can anyone tell me anything about Sodium Acid Pyrophosphate.
>
> Thanks in Advance,
>
> Terry L. Hall
> Seafood Inspector
> Giant Distribution Center
> 1621 Industrial Drive
> Carlisle, Pa 17013
> Ph. 717-249-8033 ext 7661
> Fax 717-240-7583
>
This archive was generated by hypermail 2b29 : Wed May 23 2001 - 06:36:29 PDT