Sodium Acid Pyrophosphate
It has chelating, binding, and swelling properties, as well as buffering effects.
Sodium dihydrogen pyrophosphate, due to its acidity, can be used in combination
with other phosphates and is a good water retaining agent for meat. Used as a leavening agent
for preparing bread and pastries, it can produce carbon dioxide for a long time and is suitable for baked goods with low moisture content
מִפרָט:
|
פָּרִיט |
תֶקֶן |
RESULT |
|
תוֹכֶן |
95% Min |
96.6% |
|
P2O5 |
63%-64.5% |
63.5% |
|
Water insoluble |
0.5%Max |
0.03% |
|
PH |
4-4.6 |
4.23 |
|
Bulk density （g/cm3） |
0.7 Min |
0.98% |
|
F (mg/kg) |
20 |
7 |
|
As (mg/kg) |
3 |
1 |
|
Pb (mg/kg) |
2 |
1 |
|
ROR,V |
26.0-30.0% |
27.98% |
- קוֹדֵם: Food Grade Aspartame
- הַבָּא: Sodium Alginate
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May,16,2025 -
May,16,2025 -
May,16,2025 -
May,16,2025 -
May,16,2025 -
May,16,2025 -
May,14,2025 -
May,14,2025