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Food additive sodium tripolyphosphate(STPP)
Food additive sodium hexametaphosphate(SHMP)
Food additive sodium pyrophosphate(TSPP)
Food additive sodium acid pyrophosphate(SAPP)
Food additive tripotassium phosphate(TKP)
Food additive monopotassium phosphate(MKP)
Food additive tetrapotassium pyrophosphate(TKPP)
Food additive potassium ferrocyanide
English name: sodium dihydrogen phosphate anhydrous
Alias: Sodium acid phosphate for food
Molecular formula: NaH2PO4·nH2O (n=0,n=1,n=2)
Property: White powder, melting point 60℃, easily soluble in water, insoluble in alcohol, turns into anhydrous substance if heated to 95℃, transforms into sodium acid pyrophosphate at 190-204℃ , then condenses to sodium polyphosphate at 204-244℃.
Executive standard: GB 25564-2010
Quality standard:
Sensory requirements: Should be comply with the following provisions.
|
Item |
Requirements |
|
Color |
White |
|
Structural state |
Crystalline powder or particle |
Physicochemical index: Should be comply with the following provisions.
|
Item |
Index |
|
Content of sodium dihydrogen phosphate anhydrous (Calculated by NaH2PO4) (Calculated by dry basis),w/% |
98.0-103.0 |
|
Water insoluble matter,w/% ≤ |
0.2 |
|
Arsenic (As)/ (mg/kg) ≤ |
3 |
|
Heavy metal (Calculated by Pb),w/% ≤ |
10 |
|
Lead (Pb)/ (mg/kg) ≤ |
4 |
|
Fluoride (Calculated by F)/ (mg/kg) ≤ |
50 |
|
pH value (10g/L solution) |
4.1-4.7 |
|
Drying loss (NaH2PO4),w/% ≤ |
2.0 |
|
Drying loss (NaH2PO4·H2O),w/% |
10.0-15.0 |
|
Drying loss (NaH2PO4·2H2O),w/% |
20.0-25.0 |
Usage: Mainly used as emulsifier, buffer and quality improver in food industry.
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