Potassium Pyrophosphate (CAS: 7320-34-5) 

Preparation

By potassium hydrogen phosphate made by melting loss of water molecules, white crystalline powder or granule, at room temperature in the air has a strong hygroscopicity, easily soluble in water, but insoluble in ethanol, alkaline aqueous solution, has the effect of inhibiting food corruption, fermentation, 1% aqueous solution of the pH value of 10.5, 25 ℃ when 100 g of potassium pyrophosphate in water solubility is 187 g, in acid or alkali solution hydrolysis into potassium phosphate, mixed with water forming sticky paste body. With other more condensed phosphates used, for example, at 10% of the 10% potassium pyrophosphate, sodium pyrophosphate, potassium phosphate, sodium phosphate 30% 30%, being 20% made of ham, sausage binder ratio, is commonly used to prevent canned seafood struvite, avoid canned fruit color, improve the expansion degree, coffee ice cream raw materials extraction quantity, the yield of ham, sausage and enhance fish hold water, improve surface class taste and improve yield, aged cheese, etc., in order to make the electrodeposited coating is smooth and firm, on the industrial production of plating solution formula are often complex.

Potassium pyrophosphate is in the nature of all other polymerization phosphate, and sodium pyrophosphate, but solubility is bigger, can and alkaline earth metals and heavy metal ion chelation; With the Ca2 + in hard water, magnesium 2 + form stable complex to soften hard water, improve the ability, washing to remove dirt. In iron, lead, zinc, aluminum and other metal surface to form a layer of protective film; Pyrophosphate ions (P2O74 -) for fine dispersed solid strong dispersion ability, can promote small, uniform mixing of trace material. High purity low iron taixi potassium phosphate has the stable pH buffering capacity, can maintain the pH of the solution for a long time.

Application

Used as emulsifier in food industry, the organization improver, chelating agent, also used as the material of flour products use alkaline. And other condensed phosphates used more, is often used to prevent canned seafood from struvite, prevent fruit color; Improve the ice cream dilatation, ham, sausage, yield ground fish hold water; Improve food taste and improve yield, aged cheese and so on.