Sodium Tripolyphosphate for Food Grade Additives

Introduction of the product

Physical and Chemical Properties of Sodium Tripolyphosphate

Density:>1.5 g/cm3 (20ºC)
Melting Point: 622 °C
Molecular Formula: Na5O10P3
Molecular Weight: 367.864
Precise Mass: 367.819275
PSA: 214.40000
LogP: 1.49640
Appearance: White Powder
Storage Condition:It should be stored in a cool, ventilated and dry warehouse, and should not be stacked in the open air.
Stability :1.Soluble in water, its aqueous solution is alkaline, the pH value of 1% aqueous solution is 9.7. easily soluble in water. 1% aqueous solution has a pH value of 9.7. the solubility of anhydrous material in 100g aqueous solution is about 13g (25℃). Type Ⅰ is hydrolyzed faster than type Ⅱ (type Ⅱ is also called slow hydrolysis type).
2. There are two kinds of common anhydrous material and hexahydrate material, anhydrous material has two kinds of variants of type Ⅰ and type Ⅱ due to different preparation conditions. Type Ⅰ is more stable than type Ⅱ. Type Ⅰ requires a lot of heat for dissolution, while type Ⅱ releases heat for dissolution.
Water solubility: 20g/100mL(20 ºC)
Why add Sodium Tripolyphosphate to food?
Muscle contains a large amount of water, including bound, free and difficult-to-flow water. Meat can cause tissue damage and water loss during various parts of processing, so the moisture content at the end of meat processing directly affects the quality of the product. The factors affecting the maintenance of muscle moisture are basically a myosin state.
Myosin is the most abundant of the muscle proteins and the only protein that can form a thermal gel, and its state plays a decisive role in gel conservatism.
As the protein is denatured during heating, the molecular structure gradually changes, and new forces are formed by intermolecular polymerization, with the final impasse forming the gel network structure. The degree of unfolding of the process of protein structure change, the speed of denaturation and aggregation, and the interactions between aggregates all affect the conservativeness of the gel.
Therefore, in order to improve the water retention properties of meat products and to increase the decisiveness, elasticity and buoyancy of meat, phosphates are usually added to meat.

Company information

The company's main import and export products include

（1）Rubber Products：Rubber products refers to natural and synthetic rubber as raw materials for the production of a variety of rubber products activities, but also includes the use of waste rubber reproduction of rubber products. The output of synthetic rubber has greatly exceeded the Natural Rubber, of which the largest output is styrene butadiene rubber.

（2）Water Treatment:The way of water treatment includes physical treatment and chemical treatment. Human water treatment methods have been quite a few years of history, physical methods, including the use of a variety of different pore size of the filter material, the use of adsorption or barrier way, the impurities in the water outside, adsorption method in the more important for the adsorption of activated carbon, barrier method is to pass the water through the filter material, so that the impurities of a larger size can not pass, and thus obtain cleaner water.