HRK Supply Sodium pyrophosphate Powder

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Sodium pyrophosphate powder Usage and Synthesis.

Sodium acid pyrophosphate is used as baking powder in baking food to control the sourness rate and improve production strength. It is used in instant noodles and biscuits and pastries.

Uses of Sodium pyrophosphate.

Disodium dihydrogen pyrophosphate can be used as baking powder, used in baking food, controlling the fermentation speed and increasing production intensity; used in instant noodles, shortening the rehydration time of finished products, and preventing them from sticking or rotting. Used in biscuits and pastries, it shortens the fermentation time, reduces the product breakage rate, and makes the gaps loose and neat, which can extend the storage period.

Used as a rapid fermentation agent, moisture retainer, and quality improver, used in baked foods such as bread and biscuits, as well as meat and aquatic products, etc.

Chemical properties of Bulk Sodium pyrophosphate powder.

Product Methods of Sodium pyrophosphate.

In the two-step dry polymerization method, food-grade soda ash is added to the neutralizer, heated and dissolved under stirring, and then food-grade phosphoric acid is added for neutralization reaction, and the reaction end point Ph is controlled to be 4-4.4 to generate sodium dihydrogen phosphate. The solution is filtered at 70-80°C, the filtrate is evaporated and concentrated, cooled and crystallized, centrifuged, and dried and dehydrated at 95°C to become anhydrous sodium dihydrogen phosphate. Then it is sent to a box-type polymerization furnace for heating and melt polymerization, and the material temperature is controlled at 140-200°C for polymerization. The converted acid sodium pyrophosphate is crushed and packaged to obtain disodium dihydrogen pyrophosphate.

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