Sodium pyrophosphate Cas No. 7722-88-5
Features and Advantages:
- Selected raw materials
- Stable purity
- Outstanding effect
Typical Applications:
- Increase the PH and enhance the water holding capacity of meat.
- Enhance pasta processing performance and quality.
- Quality improvement agent for canned food, fbeverage, and dairy products.
- Avoid the discoloration of fruit after it is processed.
- Cleaning liquid for eggs.
- Emulsifier for cheese.
- Additive for soy sauce and soymilk.
Product Technical Index
- Conform to GB25557-2010
| Purity | PH | scorch loss | water insoluble substance | Heavy metal | As | F |
| >97.2% | 9.9-10.7 | <0.50% | <0.12% | <0.001% | <0.0002% | <0.003% |
Packaging and storage of the Sodium pyrophosphate
Sodium pyrophosphate is hygroscopic, and need to be sealed and stored.
This chemical needs to be put into lined with plastic bag coated with woven bag. Store in dry and ventilated warehouse, can not pile open area, prevent sunshine and rain. Prevent the plastic bag from rupture and loss.
Product Development History
The food grade sodium pyrophosphate was developed and begun to manufacture in 1991, in order to meet the China meat products joint processing units for product transformation, as per the suggestion from the Ministry of Light Industry Food Additives Association of China.
