Sodium Pyrophosphate raw Powder CAS 7758-16-9 Sodium Pyrophosphate

CAS:7758-16-9

MF:H5NaO7P2

MW:201.97

EINECS:231-835-0

Specification​: 99% min Sodium Pyrophosphate

Sample:Sodium Pyrophosphate Powder

Packaging:1kg/bag, 25kg/drum

Brand: Raw Materials

Appearance:white

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Sodium Pyrophosphate 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 detergent, soap, shampoo, shower gel and other personal care products. It can be used as pH value regulator and softener to improve the mildness of the product and the feeling of use. At the same time, disodium pyrophosphate can also be used as an antistatic agent to prevent static electricity in the use of the product, to maintain the stability of the product.

Uses 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.

It can be used as fast fermentation agent, moisture retention agent and quality improvement agent for bread, biscuits and other bakery products, as well as meat and aquatic products.

Preparation of Sodium Pyrophosphate.

Product Method of Sodium Pyrophosphate.

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 sent to spray dryer spray drying, control the inlet temperature of 300 ℃, the outlet temperature of 110 ~ 120 ℃; and finally polymerisation and dehydration at 140 ~ 200 ℃ to form disodium dihydrogen pyrophosphate.