Sodium Acid Pyrophosphate Raw material powder

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Sodium Acid 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 manufacturing, bread and pastry and other food production.

Uses of Sodium Acid 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.

Pharmacological action of Sodium Acid Pyrophosphate.

Product Method of Bulk Sodium Acid 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.

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