Sodium tripolyphosphate with different generation temperature has a high temperature type (Ⅰ type) and low temperature type (Ⅱ type), the difference between the two bond length and bond Angle different, Ⅰ and Ⅱ hydration products are generated after six hydrate Na5P3O10 · 6 h2o, under the same conditions, Ⅰ type rapid hydration heat is high, soluble in water are prone to agglomerate phenomenon, this is because the structure of the type Ⅰ four ligand of sodium ions, four ligand has a strong affinity for water, whereas Ⅱ type very slow speed in the water is generated six water content.which can be used for food. as additives
Water retention agent, quality improver, pH regulator, metal chelating agent. According to The Hygienic Standard for The Use of Food Additives (GB2760-2011) in China, the maximum usage amount of canned food, fruit juice (fruity type) drinks and vegetable protein drinks is 1.0g/kg. The maximum usage of dairy products, poultry products, meat products, ice cream and instant noodles is 5.0g/kg. Canned meat products shall not exceed 1.0g/kg in terms of phosphate when used as composite phosphate; Condensed milk shall not exceed 0.50g/kg; When the product is combined with sodium pyrophosphate and sodium phosphate, the phosphate shall not exceed 5g/kg; Western cooking, smoked ham according to gb13101-1991 "Western Cooking, smoked ham health Standards", composite use should not exceed 5g/kg(western ham can be appropriate to add, 8g/kg phosphate. Other usage reference: it is used for canned ham, which is beneficial to the improvement of product quality under appropriate conditions, such as complete shape, good color, tender meat, easy to slice, glossy cut surface. Sodium tripolyphosphate was used for pickling ham raw meat. Every l00kg of meat was added with no.3 mixed salt (91.65% refined salt, 8% granulated sugar, 0.35% sodium nitrite)2.2kg and 85g sodium tripolyphosphate, which was fully stirred evenly and salted for 48-72h at 0~4℃. The effect was good. Used in canned broad bean production, can soften the skin of beans. Many fruits and vegetables have tough skins, which get tougher as they ripen. The addition of polyphosphate in the hot stamping or soaking water of fruit and vegetable processing can complexate calcium, thus reducing the toughness of the outer skin.
|Total phosphate as P2O5%||≥95%|
|The activity of phosphate as P2O5%≥||≥57%|
|PH (1% solution)||9.2-10.0|
|Iron (Fe) %|
|Water Insoluble %||≤0.10|
|Particle size 1.00 mm test sieve sieve residue %|
|Storage||in the shade|
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