Is 450 vegan?

In this brief guide, we will answer the query, “Is 450 vegan?” and will discuss how it is prepared and its properties?

Is 450 vegan?

Yes, 450 is vegan. It is vegan since the raw components are not animal-derived: phosphoric acid (from phosphate rocks) and sodium hydroxide or sodium carbonate (from trona ore). As a result, 450 is vegan and vegan-friendly.

Sodium acid pyrophosphate (SAPP), also known as disodium dihydrogen pyrophosphate, is a typical leavening ingredient used in bread goods in conjunction with sodium bicarbonate; it also helps retain the color of processed potatoes and inhibits the formation of struvite crystals in canned seafood. It is designated as an E450 food additive in Europe. It is generally vegan and gluten-free.

What is Sodium Acid Pyrophosphate?

Pyrophosphate anion (SAPP) is an inorganic compound that contains sodium cations and an anion. It is mostly utilized in cuisine because of two characteristics:

  •  Baked foods are improved in texture and volume as a result of the combination of baking soda and citric acid. 
  • Use as an iron-chelating agent to keep potatoes from becoming brown after processing.

How 450 is made?

Phosphoric acid is neutralized with sodium hydroxide or sodium carbonate to form monosodium phosphate (NaH2PO4), then heated to around 250°C to remove the water. SAPP is a condensed phosphate.

H2O + 2 NaH2PO4 ———àNa2H2P2O7 + 2 NaH2PO4



Powder or granules of white free-flowing crystalline crystals. Sodium orthophosphate is the end product of the hydrolysis of SAPP if it is exposed to the environment.


It is 10g/100ml in water at 20°C. A 1% solution has a PH value of 4-4.5. Ethanol cannot dissolve it.

Chemical formula


Molecular Weight


Sodium Acid Pyrophosphate: What Is It Good For?

As a chelating agent or in combination with other polyphosphates to sequester magnesium and iron ions, SAPP food grade is often used as an acid component in baking powder; to avoid a darkening of potatoes by chelating iron during processing.

To regulate the pace of reaction in the bakery, it is a slow leavening acid that may include an appropriate aluminum or calcium salt.

·         Bakery

·         Canned Seafood

·         Potatoes Products


As a leavening agent, baking powder is combined with Bakery SAPP to create carbon dioxide. A sluggish response rate is what this is most suited for: refrigerated doughs, cakes, muffins, pancake mixes, and the like.

Monocalcium phosphate, a fast-acting leavening, is commonly combined with GDL, a slow-acting leavening acid, in double-acting baking powders. Aftertastes from SAPP and GDL are mildly bitter.

Canned Seafood

SAPP is used to prevent the production of struvite crystals in canned seafood, such as tuna.

Potato products

It is possible to utilize SAPP to substitute sulfur dioxide, sulfites, and bisulfites in potato products to keep their look and texture intact. Cooked and processed potato goods, such as oil-blanched French fries and potato salad, lose some of their dark colors due to after-cooking darkening when SAPP is applied.

When potatoes are cooked, they get a “darkening” that is caused by iron. Sequestering characteristics of SAPP prevent iron complexes from developing a dark pigment in potatoes, thereby stabilizing their color.

Is it Safe to Use Sodium Acid Pyrophosphate?

As a food additive, it has been deemed safe by several regulatory bodies, including the FDA, EFSA, and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

Color or coloring adjunct, dough strengthener, emulsifier or emulsifier salt, flavoring agent, adjuvant and flavoring agent or adjuvant, flour treatment agent, formulation aid, leaveners, oxidizing or reducing agent, and sequestrant in food are some of the uses of FDA SAPP.  

EU Regulation No 231/2012 lists EFSA Disodium diphosphate (E450i) as a permitted food additive and categorizes it as “additives other than colors and sweeteners”

Re-evaluation of safety in 2019

EFSA concluded in 2019 that disodium pyrophosphate had minimal acute oral toxicity, and there was no worry about its carcinogenic and genotoxic properties. In addition, there were no findings in developmental toxicity research. Phosphate consumption of 40 mg/kg body weight (BW) per day was found to be safe for the human population by the European Food Safety Authority (EFSA).

What are the Potential Negative Consequences?

Consumers often wonder if sodium acid pyrophosphate is harmful to their health and what the potential health dangers are. We recognize that people prefer natural food additives and are concerned about synthetic substances in the meals they consume. Although it is usually thought to be harmless, some individuals may be allergic or sensitive to it.

Is it Safe to Take While Pregnant?

Yes, it is normally safe, but you should always check your doctor before using it.

Other FAQs about Vegans that you may be interested in.

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In this brief guide, we answered the query, “Is 450 vegan?” and discussed how it is prepared and its properties?


Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.