Comparing E450VII - Calcium dihydrogen diphosphate vs E541I - Acid sodium aluminium phosphate

Overview

E450VII - Calcium dihydrogen diphosphate

Calcium dihydrogen diphosphate (E450VII) is a calcium salt of pyrophosphate used mainly as a leavening acid and dough conditioner. It helps baked goods rise evenly and keeps texture stable during mixing, freezing, and baking. You may also see it called calcium acid pyrophosphate on ingredient lists.

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E541I - Acid sodium aluminium phosphate

Acid sodium aluminium phosphate (E541i) is a food additive used mainly as a leavening acid in baking and as an emulsifying salt in processed cheese. It helps doughs rise evenly with baking soda and supports smooth, sliceable cheese textures. It is authorized for use in both the U.S. and the EU under specific regulations.

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Synonyms
E450vii
Calcium dihydrogen diphosphate
Acid calcium pyrophosphate
E541i
Acid sodium aluminium phosphate
Functions
acidity regulatoremulsifierraising agentsequestrantstabilizer
raising agent
Origins
Synthetic
Mineral
Synthetic
Mineral
Products

Found in 16 products

Found in 1 products

Search rank & volume
🇺🇸U.S.
🇺🇸U.S.
Awareness score

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Awareness data is not available.

Search volume over time

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Popular questions

  1. What is calcium acid pyrophosphate?

    It’s the food additive E450vii (calcium dihydrogen diphosphate), a calcium phosphate salt used mainly as a leavening acid in baking powders and doughs. It also functions as a stabilizer and sequestrant (and can aid emulsification) in various processed foods.

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