Potassium pyrophosphate

Description

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Potassium pyrophosphate

Synonym

Potassium diphosphate tetrabasic, Tetrapotassium diphosphate

CAS Number

7320-34-5

Cataloge number

322431

Molecular Weight

330.34

Pack Size

25g                 500g                     2.5Kg

Structure formula Image

Description
Potassium pyrophosphate, also known as tetra-sodium pyrophosphate, is made from the melting of di-potassium phosphate which causing it loss of one water molecule. At room temperature, it is as a white crystalline powder or granules and has a strong moisture absorption capability in air and is easily soluble in water but insoluble in ethanol. Its aqueous solution is alkaline and has effect on inhibition of food spoilage and fermentation.
It is mainly for applied to non-cyanide electroplating for being used as the complexing agent for replacement of sodium cyanide. It is also be used as a plating pretreatment agent and pyrophosphate plating solution. It can also be used as the components for formulation of clothing detergent, metal surface cleaning agent and bottle detergent as well as the additive used in various kinds of detergents. It can also be used as the clay dispersant in the field of the ceramic industry, the dispersant and buffer for pigment and dye. Bleaching and dyeing industry can use it for the removal of the small amount of ferric ion in water for improving the quality of dyeing.
It can be used for non-cyanide electroplating, dyeing, refining clay and other.
It can be used as analysis agent, the stabilizer of hydrogen peroxide as well as the filler of soap.
It is used as an emulsifier, texturizing agent, and chelating agent in the food industry. It can also be used as the raw material for preparation of pasta-purpose alkaline water. t is commonly used for preventing the generation of struvite in canned fish, preventing the discoloration of canned fruit, increasing the swelling degree of ice cream, the extracting amount of the raw materials of coffee as well as the yield of ham and sausage, enhancing the water holding capacity of fish, improving the taste and yield of noodles, and preventing the aging of cheese.

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