Sodium pyrophosphate Raw Materials Sodium pyrophosphate Powder

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Sodium pyrophosphate Powder Usage and Synthesis.

Disodium dihydrogen pyrophosphate, with the chemical formula Na2H2P2O7, is an inorganic compound, usually in the form of a white crystalline powder, soluble in water but insoluble in ethanol.

It is mainly used in the food industry as a fast leavening agent, moisture retention agent and quality improver for the production of bread, cookies and other foods.

In addition, disodium pyrophosphate can also be compounded with other phosphates for improving the stabilization time of dough and enhancing the viscoelasticity and toughness of noodles.

What does sodium pyrophosphate do?

Sodium acid pyrophosphate (SAPP), or disodium pyrophosphate, is extensively used in food processing, as in canned seafood, cured meat and potato products, to adjust the pH, maintain color, improve the water-holding capacity and reduce purge during retorting

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.

It can be used as fast fermentation agent, moisture retention agent and quality improvement agent for bread, cookies and other baked foods, meat and aquatic products.

Why is sodium acid pyrophosphate in baking powder?

Disodium pyrophosphate is used as leavening agent in baking powders, combining with sodium bicarbonate to release carbon dioxide. It speeds the conversion of sodium nitrite to nitrite in cured meats and can improve water-holding capacity. It is also found in potato products, where it prevents darkening.

Characteristic of Bulk Sodium pyrophosphate Powder.

Disodium pyrophosphate is a white monoclinic crystalline powder or molten solid. Relative density 1.86, soluble in water, insoluble in ethanol. Aqueous solution and dilute inorganic acid is hydrolyzed to phosphoric acid when heated.

Acid sodium pyrophosphate is slightly hygroscopic, after absorbing water to form six crystalline hydrates. When heated to 220 ℃ above the decomposition of sodium metaphosphate. When used as a bulking agent, it can contain an appropriate amount of aluminum and/or calcium salts to control the reaction rate.

Product Methods of Sodium pyrophosphate.

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 crystallization, 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, produced disodium dihydrogen pyrophosphate.

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