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Sodium Pyrophosphate raw Materials Powder Sodium Pyrophosphate
Product Overview:
Disodium pyrophosphate is an inorganic compound with the chemical formula Na2H2P2O7, a white crystalline powder, soluble in water and insoluble in ethanol. It is mainly used as a rapid leavening agent, moisture retention agent, quality improver, for bread, cookies and other baked goods and meat. Disodium dihydrogen pyrophosphate has low toxicity, can cause eutrophication of water bodies in the environment, can be inhaled, ingested, and absorbed percutaneously by the human body, and people should not be exposed to it too much, or it will be harmful to the human body, especially to the skin and eyes. In 2019-2030, the sales and revenue of disodium pyrophosphate are growing in countries such as Europe, Asia-Pacific and Latin America [2]. Disodium pyrophosphate is widely used in the food industry as a food additive
Sodium Pyrophosphate raw Materials Powder Sodium Pyrophosphate Attributes
CAS:7758-16-9
MF:H5NaO7P2
MW:201.97
EINECS:231-835-0
Specification: 99% min Sodium Pyrophosphate Powder
Sample:Sodium Pyrophosphate Powder
Packaging:1kg/bag, 25kg/drum
Brand: Henrikang
Appearance:White
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Sodium Pyrophosphate raw Materials Powder Sodium Pyrophosphate Details
Sodium Pyrophosphate Powder Usage and Synthesis.
Disodium Pyrophosphate is an inorganic compound with the chemical formula Na2H2P2O7, which is mainly used as a fast fermenter, moisture retention agent and quality improver. It is a white crystalline powder, soluble in water and insoluble in ethanol. In food processing, disodium dihydrogen pyrophosphate can be used in bread, cookies and other foods to increase the water retention and taste of food. In addition, disodium pyrophosphate can be combined with calcium propionate to balance the pH of fermented dough.
Uses of Sodium Pyrophosphate.
It is a texture improver, which has the effect of increasing the complex metal ions, pH value and ionic strength of the food, thus improving the adhesion and water-holding property of the food. China's regulations can be used in soda cookies, the maximum use of 3.0g/kg; the maximum use of 1.0-3.0g/kg in bread.
Disodium pyrophosphate can be used as baking powder, used in baked food, control the fermentation speed, improve the production intensity; used in instant noodles, reduce the rehydration time of the finished product, non-stick and non-rotten. Used in cookies and pastries, it can shorten the fermentation time, reduce the breakage rate of the product, loosen the gaps neatly and prolong the storage period.
Preparation of Sodium Pyrophosphate.
Product Method of Bulk Sodium Pyrophosphate Powder.
Drying polymerization two-step method will be food-grade soda ash added to the neutralizer, heated under stirring to dissolve, and then add food-grade phosphoric acid for neutralization reaction, control the reaction endpoint Ph = 4 ~ 4.4, the generation of sodium dihydrogen phosphate, the solution will be filtered at 70 ~ 80 ° C, the filtrate evaporation and concentration, cooling crystals, centrifugal separation, drying at 95 ° C dehydrated to become anhydrous sodium dihydrogen phosphate. Then sent to the box-type polymerization furnace heating melt polymerization, control the material temperature at 140 ~ 200 ℃ for polymerization, the conversion of acid sodium pyrophosphate after crushing and packaging, the production of disodium pyrophosphate.
