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Preparation method of food grade disodium hydrogen phosphate

A disodium hydrogen phosphate, food-grade technology, applied in chemical instruments and methods, phosphorus compounds, inorganic chemistry, etc., can solve the problems that affect the purity and yield, and it is not easy to control the end point of the neutralization reaction.

Inactive Publication Date: 2010-03-03
WENGFU (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production method of food grade disodium hydrogen phosphate is not easy to control the end point of neutralization reaction, thus affecting its purity and yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Slowly add a sodium carbonate solution with a mass concentration of 10% into 200 mL of diluted phosphoric acid with a specific gravity of 1.13 to carry out a neutralization reaction, control the reaction temperature of the neutralization reaction to be 40° C., and stop the reaction when the pH value of the neutralization solution reaches 8.32; After the solution was evaporated and concentrated, disodium hydrogen phosphate crystals were obtained. After analysis and testing, the product meets the index requirements of the national standard GB1909-1987 of food additive disodium hydrogen phosphate dodecahydrate.

Embodiment 2

[0013] Slowly add sodium carbonate solution with a mass concentration of 12% into 250mL of diluted phosphoric acid with a specific gravity of 1.16 to carry out a neutralization reaction, control the reaction temperature of the neutralization reaction to be 50°C, and when the pH value of the neutralization solution reaches 8.34, value as the end point of the neutralization reaction. Then, the solution was evaporated and concentrated to obtain disodium hydrogen phosphate crystals. Analytical detection. The product meets the index requirements of the national standard GB1909-1987 of food additive disodium hydrogen phosphate dodecahydrate.

Embodiment 3

[0015] Slowly add sodium carbonate solution with a mass concentration of 15% into 300mL of diluted phosphoric acid with a specific gravity of 1.18 to carry out a neutralization reaction, control the reaction temperature of the neutralization reaction to be 55°C, and when the pH value of the neutralization solution reaches 8.36, value as the end point of the neutralization reaction. Then, the resulting solution is disodium hydrogen phosphate solution. After the solution was evaporated and concentrated, disodium hydrogen phosphate crystals were obtained. After analysis and testing, the product meets the index requirements of the national standard GB1909-1987 of food additive disodium hydrogen phosphate dodecahydrate.

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Abstract

The invention discloses a preparation method of food grade disodium hydrogen phosphate, which comprises the steps of: (1) slowly adding a sodium carbonate solution with the mass concentration of 10-18% into dilute phosphoric acid with the specific gravity of 1.13-1.2, conducting neutralization reaction, controlling the reaction temperature to be between 40 DEG C and 60 DEG C, controlling the ph value to be between 8.32-8.37, and obtaining disodium hydrogen phosphate solution; and (2) evaporating and concentrating the obtained disodium hydrogen phosphate solution, and then obtaining disodium hydrogen phosphate crystal. Both the raw materials, namely phosphoric acid and sodium carbonate, belong to food grade. The preparation method has simple and safe process and high product purity and is easy to be controlled.

Description

technical field [0001] The invention relates to the technical field of chemical industry, in particular to a preparation method of food-grade disodium hydrogen phosphate. Background technique [0002] Phosphate is currently the most widely used food quality improver in the world. To sum up, the functions of phosphate in food processing mainly include two aspects: one is the quality improver. The special structure of phosphate makes it complex with metal ions. 1. Increase the water holding capacity of the product, adjust the pH value, buffer, and interact with protein, which can play the role of antibacterial preservation, buffering and anti-caking, emulsification and dispersion; the second is a nutritional enhancer. Phosphate can be used as a nutrient source for calcium and iron. Calcium and iron fortifiers for children's food and fortified food. It is safe and non-toxic, can improve the quality of food, and can supplement iron and zinc to the human body. At the same time,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C01B25/30
Inventor 王修俊邱树毅解田刘飞刘颖李宝升
Owner WENGFU (GRP) CO LTD