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
Specification:
|
ITEM |
STANDARD |
RESULT |
|
Content |
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% |
