Sodium pyrophosphate Raw Materials Powder Sodium pyrophosphate

CAS:7758-16-9

MF:H5NaO7P2

MW:201.97

EINECS:231-835-0

Specification: 99% min Sodium pyrophosphate Powder

Sample:Sodium pyrophosphate

Packaging:1kg/bag, 25kg/drum

Brand: Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Sodium pyrophosphate Powder Usage and Synthesis.

As a food additive

Disodium pyrophosphate is mainly used in the food industry as a quality improver, pH adjuster and antioxidant. It can combine with metal ions in food to soften muscle tissue and improve the elasticity and taste of food.

Meanwhile, disodium pyrophosphate can also inhibit the activity of oxidative enzymes in food, prevent oxidation and discolouration of food, and maintain the freshness and colour of food. It is widely used in meat processing, canning, bread and pastry and other food production.

Application in daily chemical industry

Disodium pyrophosphate is mainly used in the daily chemical industry for the production of detergents, soaps, shampoos, shower gels and other personal care products. It can be used as pH regulator and softener to improve the mildness and usage feeling of the products. At the same time, disodium pyrophosphate can also be used as an antistatic agent to prevent static electricity when the product is used and to maintain the stability of the product.

Uses and functions of Sodium pyrophosphate.

Disodium pyrophosphate can be used as baking powder for baked food, to control the fermentation speed and improve the intensity of production; for instant noodles, to reduce the rehydration time of finished products, non-stick and non-rotten. Used in biscuits and pastries, it can shorten the fermentation time, reduce the breakage rate of the products, loosen the gaps neatly and prolong the storage period.

Work quality improver, have to improve the food complex metal ions, pH value, increase the ionic strength of the role, thus improving the adhesion of food and water retention. China's regulations can be used for soda biscuits, the maximum use of 3.0g/kg; in the bread the maximum use of 1.0 to 3.0g/kg.

Preparation method of Sodium pyrophosphate.

Product method of Bulk Sodium pyrophosphate Powder.

Neutralisation of food grade phosphoric acid and soda ash, control the end point of Ph value 4.0 ~ 4.4 to get the neutralisation solution; neutralisation solution is sent to spray dryer spray drying, control the inlet temperature of 300 ° C, the outlet temperature of 110 ~ 120 ° C; and finally polymerised and dehydrated at 140 ~ 200 ° C to form disodium dihydrogen pyrophosphate.