| CAS No.: | 7758-29-4 |
|---|---|
| Formula: | Na5o10p3 |
| EINECS: | 231-838-7 |
|
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| Technical Specifications | Test Results |
| Sodium tripoly phosphate(Na5P3O10) % | ≥94 |
| (P2O5) % | ≥57.0 |
| Fe % | ≤0.015 |
| PH(10g/L) % | 9.2-10.0 |
| Whiteness % | ≥90 |
| particle size(1.0mm sieve residue) % | ≥95 |
Detergent Additives Soap Synergist Dyeing addititves Industrial water softener Leather tanning agent
Anti-Oil agents Dispersant for Dispersant for Dispersant for Dispersant for
in paper industry Dirlling-Mud Kaolin Magnesium-oxide Paints
sodium tripolyphosphate stpp powder,sodium tripolyphosphate stpp granule mainly used in meat foods, meat cans and other food industries as quality improver.
1. Water purification, softener sodium tripolyphosphate chelates metal ions with Ca2+, Mg2+, Cu2+, Fe2+ in solution to form soluble chelates, thus reducing hardness, and is widely used in water purification and softening.
2. Peel softeners make the peels of vegetables and fruits soften quickly, shorten cooking time and improve pectin extraction rate.
3. Anti-discoloration agents and preservatives can promote the decomposition of vitamin C and the discoloration and discoloration of pigments, prevent the corruption of meat, poultry and fish, and prolong the storage period of food.
4. Bleaching protectant and deodorant can improve bleaching effect and remove odor from metal ions.
5. Antiseptic and bacteriostatic agents inhibit the growth of microorganisms and thus play an antiseptic and bacteriostatic role.
6. Emulsifiers, dispersants of meat powder, layers and thickeners disperse or stabilize insoluble substances in water to prevent the adhesion and coagulation of suspensions.
7. Strong buffer, fresh-keeping agent and keeping stable range of PH change can make food taste more delicious. Control acidity and acidification rate.
8. Water-retaining agents, softeners and tenderizers can enhance the hydration and water retention of meat products, improve the water permeability, promote the softening of food and improve the quality of food, and maintain the good flavor of food.
9. Anticoagulant in dairy products can prevent milk from agglutinating when heated and prevent the separation of milk protein from fat and moisture.
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