Neutralization Degree The degree of neutralization is the degree of reaction between phosphoric acid and caustic soda. The reaction determines how much various substances are ultimately produced. Theoretically, the degree of neutrality we control must … Read more
As food additive, trisodium phosphate in food is very common. As we all know, a lot of food has a shelf life. In order to make food keep much longer, the raw materials are further … Read more
Risk Analysis in Production Process Process parameters of production unit: acid-base neutralization reaction, high-pressure spraying, polymerization furnace polymerization reaction temperature, pressure, gas, etc… Once abnormal conditions occur, it may cause burns of high-temperature materials, acid … Read more
The main role of food additive sodium hexametaphosphate is to improve the color, aroma and taste of food, adjust the nutritional composition of food, extend the shelf life of food, and play the role of a certain … Read more
The Amount of Phosphorus in The Body The content of phosphorus in the body is only the second to calcium, which is about 650g-700g, about 1% of the body weight. It accounts for a quarter … Read more
1.Used as hard water softener.Trisodium phosphate can react with soluble calcium salt and magnesium salt which can form pot scale easily in water to produce insoluble calcium phosphate, magnesium phosphate and other sediments suspended in … Read more
In food processing industry, sodium tripolyphosphate（STPP) is mainly used as quality improver in canned foods, dairy products, fruit drinks, soy milk, etc., used as the water retaining agent and tenderizer for ham, luncheon meat and … Read more
