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Sodium Tripolyphosphate for seafood
The detailed product information as below:
1.Physical Properties
It is white granule,the melting point is 622°C,it is stable in water and incompatible with strong
oxidizing agents,strong acids ,the strong hygroscopicity make it easy agglomerate.
Product Name | Sodium Tripolyphosphate for seafood |
Appearance | White Granule |
Molecular Formula | Na5P3O10 |
Melting Point | 622°C |
CAS No. | 7758-29-4 |
HS Code | 283531 |
Hazardous Article | No |
2.Productive Technology
At first, through wet or heat method can produce phosphoric acid, then through the
neutralization reaction of phosphoric acid and soda, we can get Sodium phosphate tribasic.
At last, the condensation reaction will produce the finished goods.
3.COA
ITEM | UNIT | STANDARD | RESULT |
Content | % | ≥95 | 96.7 |
P2O5 Content | % | ≥57 | 58 |
Water insoluble Solution | % | ≤0.05 | 0.02 |
PH | -- | 9.5-10.0 | 9.7 |
Arsenic | % | ≤0.0003 | < 0.0003 |
Heavy metals(as Pb) | % | ≤0.001 | < 0.001 |
Fluoride | % | ≤0.003 | 0.0009 |
Sulphated | % | ≤0.4 | 0.2 |
Chloride | % | ≤0.025 | 0.004 |
Whiteness | % | ≥85 | 96 |
Analysis Sieve | % | ≤100 | ≤30 |
Conclusion : | Complies with the provisions of Food Grade Specifications |
4.The role in seafood
It can effectively control moisture and maintain nutrient, it can also inhibit lipids oxidation,
improving the lustre ,flavors, product quality and make it more richer gravy. In the meantime, it reduces cooking losses in weight.
Sodium Tripolyphosphate for seafood