Potassium Pyrophosphate
Usage: Food grade used in processed food emulsifier, tissue improver, chelating agent, quality improver used as emulsifier in food industry organization, improver, chelating agent, also used as alkaline raw material products. Multiple combination with other condensed phosphate, commonly used to prevent canned aquatic products producing struvite, prevent the canned fruit color; improve the ice cream expansion degree, ham sausage, yield, water retention in ground meat; improve the noodles taste and improve yield, prevent cheese aging.
Packing: It is packed with polyethylene bag as inner layer, and a compound plastic woven bag as outer layer. The net weight of each bag is 25kg.
Storage and Transport: It should be stored in a dry and ventilative warehouse, kept away from heat and moisture during transportation, unloaded with care so as to avoid damage. Furthermore, it must be stored separately from poisonous substances.
Quality Standard:(GB25562-2010, FCC-VII)
| Name of index | GB25562-2010 | FCC-VII |
| Potassium Pyrophosphate K4P2O7(on dried material), % ≥ | 95.0 | 95.0 |
| Water-insoluble, % ≤ | 0.1 | 0.1 |
| Arsenic (As), mg/kg ≤ | 3 | 3 |
| Fluoride (as F), mg/kg ≤ | 10 | 10 |
| Loss on Ignition, % ≤ | 0.5 | 0.5 |
| Pb, mg/kg ≤ | 2 | 2 |
| PH, % ≤ | 10.0-11.0 | -- |
| Heavy metals (as Pb), mg/kg ≤ | 10 | -- |
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