pyrophosphaat

Pyrophosphates are a group of chemical compounds derived from pyrophosphoric acid. They are salts or esters of this acid. In simpler terms, a pyrophosphate consists of two phosphate groups linked together by an oxygen atom. This structure is often represented as P2O7. Pyrophosphates can be inorganic, such as disodium pyrophosphate, or organic, where one or both oxygen atoms bridging the phosphorus atoms are replaced by carbon.

Inorganic pyrophosphates are commonly found as additives in food products, where they function as emulsifiers, sequestrants, dispersants, and leavening agents. For example, they are used in processed cheeses to prevent oil separation and in baked goods as part of baking powder to help dough rise. They also play roles in dental care products, acting as tartar control agents. In biological systems, pyrophosphate is an important molecule. Adenosine triphosphate (ATP), the primary energy currency of cells, releases energy when it is hydrolyzed to adenosine diphosphate (ADP) and inorganic phosphate, or to adenosine monophosphate (AMP) and pyrophosphate. The pyrophosphate is then rapidly hydrolyzed to two inorganic phosphate molecules, driving many endergonic reactions.

Organic pyrophosphates are less common in everyday applications but are significant in biochemistry. Certain organic molecules contain pyrophosphate groups, and their synthesis and breakdown are integral to various metabolic pathways. The chemical properties of pyrophosphates, particularly their ability to hydrolyze and release energy or act as chelating agents, make them useful in both industrial and biological contexts.