| CAS No.: | 7758-79-4 |
|---|---|
| Formula: | Na2hpo4 |
| EINECS: | 231-448-7 |
|
Still deciding? Get samples of US$ 50/kg
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Quick Details
| CAS No.: | 7558-79-4 | Other Names: |
Disodium Phosphate Anhydrous |
| MF: |
Na2HPO4 |
EINECS No.: |
231-448-7 |
| Place of Origin: | China | Type: | Food Grade |
| Efficacy: |
Moisturizer,Humectant,Moisture retention agent |
Brand Name: | polifar |
| Model Number: |
Humectant |
Appearance: |
White Crystalline Powder |
| Shelf Life: | 2 years | MOQ: | 1 kg |
| Sample: | Free, ≤100g | Certification: | FDA,ISO9001,HALAL |
Supply Ability Xingfa, Chuandong, RongHong, Wengfu
| Supply Ability | 300,000 kg per month |
Packaging & Delivery
| Product Packaging: |
Net 25kg/1000kg in Plastic woven bags with PE lining |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances |
| Loading: |
25MT/20FCL'; 22MT/20FCL' with pallets |
| Delivery: | About 2 - 4 week |
Product Properties
The addition of phosphate has the following effects: increase the pH value of meat; Metal ions in chelating meat; Increase the ionic strength of meat; Dissociate actomyosin. Therefore, the addition of phosphate can improve the water retention and yield of products. However, the ability of phosphate to improve the water retention of meat and improve the quality of meat depends on the type of phosphate applied, the conditions of phosphate system and the amount of phosphate added.
Phosphate in meat products to keep the water retention of meat, improve the effect of the knot. Meat will lose a certain amount of water in the process of freezing, refrigeration, thawing and heating, which will harden the meat and lose some soluble proteins and other nutrients due to water loss. When phosphate is added to the meat, it can improve the water holding capacity of the meat, so that the meat can still retain its water during processing, so that the loss of nutrients in the meat is less, but also preserve the tenderness of the meat quality.
Specification
| Item | Standard |
| Appearance | White Crystalline Powder |
| Assay(as Na2HPO4) | ≥ 98.0 % |
| P2O5 (on anhydrous basis) | 49 - 51 % |
| Water insoluble | ≤ 0.2 % |
| Loss on ignition | ≤ 5 % |
| PH | 8.8 - 9.5 |
| Heavy metals(as Pb) | ≤ 10 mg/kg |
| Arsenic (as As) | ≤ 3 mg/kg |
| Fluoride(as F) | ≤ 10 mg/kg |
| Mercury (as Hg) | ≤ 1 mg/kg |
FAQ
Q:What certifications does the company have? How to ensure quality?
A:ISO, FAMIQS, SGS, FDA.
Q:What transportation methods does the company have?
A:By air, by sea or by train.
Q:What is the payment method?
A:pre-T/T, after-T/T, LC, DP, DA, OA, DDU, DDP, Western Union Paypal.
Q:What documents can we supply?
A:Commerical Invoice, packing list, certificate of analysis, certificate of origin, health certificate issued by CIQ with embassy legalized, bill of loading, ISO, FAMIQS, SGS, FDA etc. The documents will be sent by express delivery within 24hours against your full payment.
FOOD INGREDIENTS AND FEED ADDITIVE MANUFACTURER
Exhibition
){kind=link}