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Food additive Sodium pyrophosphate(TSPP) anhydrous

Detail

Alias: Sodium pyrophosphate for food
Molecular formula: Na4P2O7, Na4P2O7•10H2O
Physicochemical properties: White powder or crystal. Melting point 880℃. Density 2.534g/cm3. Soluble in water and insoluble in alcohol. It's aqueous solution is alkaline and stable below 70℃, hydrolyzes into sodium hydrogen phosphate after boiling. Can form complex with alkaline earth metal ion, liable to deliquesce.
Executive standard: GB 25557-2010
Quality standard:  
Sensory requirements: Should be comply with the following provisions.

Item

Requirements

Color

White

Structural state

Powder or crystal 


Physicochemical index: Should be comply with the following provisions.

Item

Index

     Tetrasodium pyrophosphate (Na4P2O7•10H2O), w/% ≥

98.0

     Sodium pyrophosphate anhydrous(Na4P2O7),w/%

96.5~100.5

     Orthophosphate

Passes the test

     pH (10g/L solution)

9.9~10.7

     Arsenic (As)/ (mg/kg)  ≤

3

     Fluoride (Calculated by F)/ (mg/kg)  ≤

50

     Heavy metal (Calculated by Pb)/ (mg/kg)  ≤

10

     Lead (Pb)/ (mg/kg) ≤

4

     Water insoluble matter, w/% ≤

0.2

     Ignition content (Na4P2O7•10H2O),w/%  

38.0-42.0

     Ignition content (Na4P2O7),w/%                                                                ≤

0.5

     a:Ignition loss (Na4P2O7) index is the ex-factory testing rating.  


Usage: Used as quality improver, emulsifier, buffer, chelating agent, etc. in food industry. As quality improver, PH regulator, metal ion chelating agent, emulsifying and dispersing agent, adhesive, etc. in food industry. Used in meat and aquatic product processing, can keep the fresh of the meat, stabilize the natrual pigment and prevent corruption of the fat, it can be also used for manufacturing of fast rising yeast, cheese, etc.

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