Compound sodium phosphate Industrial Grade

Industry

Used as detergent additives, can also be used in petroleum, metallurgy, mining, paper, water treatment, etc.. Mainly used as synthetic detergent additives, synergist for soap and soap to prevent a fat separation and bloom. Have a strong emulsifying effect on oil and fat, which can be used to adjust the pH value of buffer soap. Industrial water softener. Tanning agent. Dyeing auxiliaries. Paint, kaolin, Magnesium Oxide, calcium carbonate and other industries in the preparation of suspension as a dispersant. Drilling mud dispersant. Paper industry used as anti pollution agent. Canned food, for the food industry in fruit juices, dairy products, soy milk and other quality improvement agent, water retention agent. Mainly for canned ham tender, broad beans in the skin softening, it can also be used as a thickening agent and softener.

Food industry

Water retention agent, quality improvement agent, pH regulator, metal chelating agent. China's "Hygienic Standards for uses of food additives" (GB2760-2011) provides: canned food, beverage, fruit juice (fruit) vegetable protein beverage, the maximum usage is 1.0g/kg; dairy products, meat products, meat products, ice cream, instant noodles, the maximum usage is 5.0g/kg. The use of compound phosphate, phosphate, canned meat products shall not exceed 1.0g/kg; milk shall not exceed 0.50g/kg; this product with sodium pyrophosphate, sodium phosphate to phosphate compound use, shall not exceed 5g/kg; cooked and smoked ham by GB13101-1991 "cooked and smoked ham hygienic standard" implementation, may not exceed 5g/kg composite use when (ham can be more appropriate, with phosphate was 8g/kg. Other use of reference: for canned ham, under appropriate conditions conducive to improve the quality of products, such as finished product form complete, good color, tender meat, easy to slice, the section has luster. Sodium tripolyphosphate for pickled ham raw meat, meat with every l00kg 3 mixed salt (salt 91.65%, sugar 8%, sodium nitrite, sodium tripolyphosphate 0.35%) 2.2kg 85g, fully mixing, cold preserved at 0~4 DEG 48~72h, the effect is good. For the production of canned beans, bean curd softening. Many fruits and vegetables have a tough skin, with the maturity of fruits and vegetables, the skin is even more tough. In fruit and vegetable processing hot pressing or immersion in water, adding poly phosphate, calcium can be complex, so as to reduce the tenacity of the skin.