502 results about "Pyrophosphate sodium" patented technology

The invention provides methods of removing contaminants from a mixture of a desired product and contaminants by pH adjustments and molecular weight cut-offs. The contaminants include phosphate groups, magnesium sulfate, sodium pyruvate and tetrasodium pyrophosphate groups. The desired product includes nucleotide sugars, glycolipids, LnNT, sialyl lactose, and salts.

Oral care compositions containing a stannous salt and sodium tripolyphosphate are provided where stannous tripolyphosphate ionic intermediates comprise less than about 1% of the compositions Tetrasodium pyrophosphate, a methylvinyl ether-maleic anhydride copolymer and/or a silica oral polishing agent may be added for further efficacy. In a single phase blend, the oral care composition may be effectively limited to comprise less than about 10% water. In a dual-phase blend a mixture having the stannous salt in a first phase and the sodium tripolyphosphate in a second phase may be generated from a dual chamber storage tube (with each phase provided from a separate chamber) immediately prior to dental care usage.

The invention discloses a chemical nickel-plating method for carbon fiber, which is designed for overcoming the disadvantages of high cost, a large number of process steps and poor operability existing in the prior art. In the method, a chemical plating process is adopted; and a pre-treatment is performed on a raw material and chemical plating solution is prepared before the chemical plating. The pre-treatment process comprises the steps of: calcining by using a muffle furnace to remove glue; soaking in solution of absolute ethanol to remove oil; performing surface roughening and activating treatment by using solution of sodium hydroxide and solution of silver ammonia; sensitizing by using a sensitizer, namely stannous chloride; and performing surface reduction by using solution of sodium hypophosphite. The chemical plating solution consists of nickel sulfate hexahydrate, sodium hypophosphite, sodium pyrophosphate and sodium citrate. The chemical nickel-plating on the carbon fiber is finished by placing a pre-treatment product of the chemical plating into the chemical plating solution, and reacting, standing, filtering and drying under a chemical plating condition. The method has the characteristics that: the product has a uniform surface, a compact plating layer and uniform particles.

The present invention relates to a Pu'er tea toothpaste and a preparation method thereof. The Pu'er tea toothpaste is characterized by comprising a Pu'er tea extract, which is obtained by steps of low temperature pulverization, ultrasonic extraction, pressure filtration, separation and concentration. The Pu'er tea extract is combined with food-grade auxiliary materials comprising glycerin, sorbitol, PEG400, tetrasodium pyrophosphate, sodium dihydrogen phosphate, sodium phytate, sodium carboxymethyl cellulose, xanthan gum, sodium lauryl sulfate, calcium phosphate dihydrate, hydrated silica and essence to prepare the Pu'er tea toothpaste. The method fundamentally eliminates quality issues such as spoilage, degeneration, color changing, flavor changing and chemical safety of the tea toothpaste, and effectively prolongs a shelf period of the tea toothpaste. The tea toothpaste has multiple special efficacies, such as removing scale, decomposing residual smoke stains, tea stains and coffee stains in slits between the teeth, reducing plaque, preventing breeding of harmful bacteria, disinfecting, diminishing inflammation, stopping bleeding, eliminating odor, promoting the secretion of saliva, moisturizing mouth, recovering taste buds, improving taste sense, and enabling a user to taste better flavor of food, and is a natural healthful tea toothpaste.

A peanut milk beverage emulsion stabilizer and a preparation method relate to a food additive and aim to provide a peanut milk beverage emulsion stabilizer which can effectively and fully emulsify and disperse the fat in the peanut milk beverage during the peanut milk beverage production so as to effectively prevent the fat circles and can make use of the synergy of several thickening agents to increase the viscosity of the peanut milk beverage and form stable spatial meshes in the peanut milk beverage to achieve strong suspending and thickening capability and improve the taste, and a preparation method thereof. The emulsion stabilizer has the following components: monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum and sodium pyrophosphate are mixed and evenly stirred so as to obtain the peanut milk beverage emulsion stabilizer in homogeneous powder state.

A dry mix thickening system for preparation of a beverage product containing milk comprises a buffer, a hydrocolloid, and a chelating agent comprising tetrasodium pyrophosphate. When the dry mix thickening system is added to milk, viscosity builds within about 20 seconds to about 90 seconds to provide a thickened beverage product, without forming insoluble aggregates of the hydrocolloid. No heating is required. In addition, the only shear required to incorporate the dry mix thickening system into the milk is manual stirring.

The invention provides a fluorinated graphene reinforced lubricating oil and a preparation method thereof, and relates to the technical field of lubricating oil. The fluorinated graphene reinforced lubricating oil comprises the main materials of 200-300 parts of base oil, 2-5 parts of modified fluorinated graphene, 10-15 parts of oleic acid, 10-15 parts of amine solvent, 20-25 parts of anti-wear phosphating solution, 10-15 parts of trimethylolpropane, 2-3 parts of ammonium borofluoride, 2-3 parts of sodium pyrophosphate, 0.5-1 part of a plasticizer, and 0.5-1 part of an emulsifying agent. Thefluorinated graphene is dispersed in the lubricating oil, the bearing capacity and the wear-resisting property of the lubricating oil are both effectively improved, and the fluorinated graphene reinforced lubricating oil has an excellent application prospect.

The invention discloses an incineration treatment process for glyphosate mother liquor. The incineration treatment process comprises the following steps: the glyphosate mother liquor is fed to a membrane treatment device, concentrated mother liquor and a permeate liquid are obtained; the concentrated mother liquor is subjected to glyphosate powder extraction and subjected to primary oxidation, primary crystalizing separation, treatment with a membrane separation system and secondary crystalizing separation, a product enters an incineration system, tetrasodium pyrophosphate is obtained, and flue gas produced through incineration is subjected to secondary burning after dust separation and then is emitted. The membrane treatment concentration technique for the glyphosate mother liquor is combined with the incineration process for the first time and used for completely solving the problem about treatment of the glyphosate mother liquor, salt obtained after incineration can be recycled, the flue gas produced through incineration is subjected to dust separation and secondary burning, so that dioxin in the flue gas can be reduced remarkably, and the environmental requirements are met.

The invention discloses a method for extracting small-molecule humic acid from soil through XAD resin. The method comprises the following steps of a, treating soil, b, extracting soil humic acid through sodium pyrophosphate, c, extracting soil humic acid through sodium hydroxide, d, removing fulvic acid impurities in the humic acid, e, separating large-molecule humic acid from small-molecule humic acid, f, removing silicon minerals from the humic acid, and g, performing concentration and extraction on the small-molecule humic acid. The method can well separate the small-molecule humic acid in the soil and provide sample security for the research on comprehensively understanding the environmental behavior of the humic acid.

The invention discloses a preparation method of a multi-passage-structure and high-adsorption-performance sepiolite/TiO2 composite material. The preparation method comprises the following steps of firstly, carrying out acid modification on sepiolite to obtain modified sepiolite; afterwards, carrying out debundling dispersion on the sepiolite through adding a dispersant; finally, synthesizing the sepiolite/TiO2 composite material under the assistance of ammonia sulfate by adopting an ammonia water precipitation method and using TiCl4 as a titanium source. The morphology of the composite material prepared by the method is that TiO2 nano particles are highly uniformly dispersed on the surface of the fiber-plate-shaped sepiolite; TiO2 particles are combined with the sepiolite to form a loose whole; the composite material shows a multi-passage stricture. According to the preparation method, the sepiolite/TiO2 composite material is prepared under the action of the dispersant of sodium polymetaphosphate, sodium ortho-metaphosphate or sodium pyrophosphate and the like and by using the modified sepiolite as a raw material and the TiCl4 as the titanium source and adopting the ammonia water precipitation method; the TiO2 nano particles are uniformly loaded on a fiber plate of the sepiolite; moreover, the obvious aggregation does not exist; the compound is of the multi-passage structure, high in adsorption performance and is time-saving and environment-friendly in synthesis condition.

The invention discloses a flour improver for instant frozen dumplings, a method for manufacturing the flour improver and application thereof. The flour improver for the instant frozen dumplings comprises, by weight, 2-5 parts of xanthan gum, 2-4 parts of guar gum, 2-4 parts of monostearin, 5-9 parts of stearic calcium and sodium lactate, 1-4 parts of composite phosphate, 1-3 parts of glutamine transaminase and 2-6 parts of sodium chloride. The composite phosphate comprises tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate. The method includes respectively sieving the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride by the aid of Number-CB36 sieves; mixing the xanthan gum, the guar gum, the monostearin, the stearic calcium and sodium lactate, the tetrasodium pyrophosphate, the sodium tripolyphosphate, the sodium hexametaphosphate, the glutamine transaminase and the sodium chloride with one another to obtain the improver for the instant frozen dumplings. The flour improver, the method and the application have the advantages that problems of frost cracking and the like of dumpling wrappers of existing instant frozen dumplings during instant freezing, mechanical packaging and low-temperature storing can be solved by the aid of the improver for the instant frozen dumplings, the smoothness, the boiling fastness and the freeze-thaw stability of the instant frozen dumplings can be enhanced, and the taste and the appearance of the instant frozen dumplings can be obviously improved.

The invention belongs to the field of toothpaste, and in particular relates to radix ginseng toothpaste. The radix ginseng toothpaste is prepared from the following components: 60-70% of sorbitol, 15-20% of hydrated silica, 1.0-10% of glycerin, 1.0-5% of polyethylene glycol-8, 2.0-2.5% of sodium lauryl sulfate, 1.0-1.5% of edible essence, 0.5-1.0% of carrageenan, 0.5-1.0% of cellulose gum, 0.2-0.25% of sodium saccharin, 0.2-0.5% of paeonol, 0.1-0.5% of tranexamic acid, 0.1-0.2% of tetrasodium pyrophosphate, 0.1-0.3% of sodium benzoate, 0.08% of a radix ginseng extract and the balance of water, wherein the sum of percents of the components is 100%. The radix ginseng toothpaste has the beneficial effects of having the functions of killing bacteria, maintaining the oral cavity to be fresh and preventing gingival bleeding.

The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combinationof pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.

The invention provides a shrimp preservative and a using method of the shrimp preservative. The shrimp preservative comprises the following components in parts by weight: 2-5 parts of edible salt, 0.1-0.5 part of potassium sorbate, 0.5-1 part of vitamin C, 0.5-1 part of epigallocatechin, 0.5-1 part of tetrasodium pyrophosphate and 0.1-0.5 part of glutamic acid. Another shrimp preservative comprises the following components in parts by weight: 2-5 parts of edible salt, 0.1-0.5 part of potassium sorbate, 0.05-0.5 part of sodium tripolyphosphate, 0.05-0.1 part of sodium pyrophosphate, 0.5-1 part of epigallocatechin, 0.5-1 part of tetrasodium pyrophosphate and 0.1-0.5 part of glutamic acid. The using method for the shrimp preservative provided by the invention comprises the steps of mixing the preservative and broken ice to make preservative ice; putting fresh shrimps into the preservative ice for refrigeration under 0-4 DEG C. Compared with the prior art, the shrimp preservative has the advantages that the storage period is prolonged from 8 days of single use of the broken ice to 17 days; the preservative effect is good, and the shrimps can not discolor or go bad; furthermore, the preservative provided by the invention is also suitable for other sea food.

The invention provides a low-temperature phase-change heat storage material and a preparation method thereof. The low-temperature phase-change heat storage material comprises the following components in percentage by weight: 90%-92% of sodium acetate trihydrate, 3%-5% of tetrasodium pyrophosphate decahydrate, 2%-3% of anhydrous sodium carbonate and 1%-2% of polyacrylamide. The preparation method comprises the following steps of: grinding the four components until the granularity is 30-50 meshes respectively, mixing uniformly, and heating the mixture in a water bath at the temperature of 74-79 DEG C, so as to completely melt all the components to form a colloidal liquid; after stirring uniformly, injecting the colloidal liquid into a container, wherein the injected volume is 88%-90% of the volume of the container; and after the colloidal liquid is cooled to room temperature, sealing the container. According to the invention, the adding ratio of an additive is low, the stability of the material is high, the phase-change latent heat is large, the crystallization temperature is moderate, and the supercooling degree is not more than 2 DEG C; and the phase-change heat storage material is the colloidal liquid in melting, so that the phase separation phenomenon is avoided, the preparation process is simple, the packaging is easy and the production is convenient.

The invention belongs to the field of seasoning technology and particularly relates to a complex nutritional flavorous enhancer, which consists of the following raw materials by weight part: 10-25 parts of glycine, 35-65 parts of monosodium glutamate, 5-15 parts of L-aspartic acid, 3-10 parts of I+G, 1-5 parts of DL alanine, 0.5-1.5 parts of DL-serine, 1-5 parts of L-lysine hydrochloride, 0.5-5 parts of methionine, 2-10 parts of pyrophosphate sodium, 2-10 parts of L-histidine hydrochloride, 0.5-5 parts of disodium succinate, 4-10 parts of animal protein hydrolysates, 4-10 parts of plant protein hydrolysates and 2-8 parts of mushroom powder. The complex nutritional flavorous enhancer preserves the original flavor of raw materials and has strong and ample flavor. With the animal protein hydrolysates, plant protein hydrolysates and mushroom powder added to the complex nutritional flavorous enhancer, the complex nutritional flavorous enhancer has high nutritional value, and does not make one thirsty upon using it.

The invention discloses a preparation method of a novel flame-resistant material. Melamine, nitric acid, tetrasodium pyrophosphate and the like are taken as raw materials, an antioxidant 1330 and a Sb2O3-diatomite/MOF-5 composite are introduced, and the novel flame-resistant material is prepared through methods including ultrasonic treatment, organic synthesis, physical compounding and the like. The prepared novel flame-resistant material has excellent flame retardancy, is low in production cost and high in flame-retardant efficiency and can meet the flame-retardant requirements through littleaddition.

The invention discloses a liquid compound fertilizer for a swelling fruit period, which belongs to the technical field of fertilizers, and comprises raw materials in every 1L: nitrogenous fertilizer calculated by nitrogen (N) 170-180g, phosphatic fertilizers calculated by phosphorus pentoxide (P2O5) 80-100g, potash fertilizers calculated by potassium (K) 250-260g, microelements 2.475-3.425g, xanthan gum 1.4-4.2g, sodium pyrophosphate 5.6-8.4g and potassium humate 30-40g, and the other is water. A method for preparing the liquid compound fertilizer for the swelling fruit period comprises steps: the potash fertilizers, the xanthan gum and the sodium pyrophosphate are added into the water to mix, then are added with the nitrogenous fertilizer, the phosphatic fertilizers c and the potassium humate to stir and dissolve, then are added with the microelements to stir and dissolve, are metered volume to 1L through the water, and are uniformly stirred, thereby obtaining the liquid compound fertilizer for the swelling fruit period by filling after grinding. The liquid compound fertilizer for the swelling fruit period is a suspension type liquid compound fertilizer with balanced, steady and uniform in nutrition, reduces leaching loss in soil, improves utilization rate in the soil, and is excellent in increase yield of crops.

The invention relates to health preserving yoghurt containing hippophae rhamnoides and a preparation method of the health preserving yoghurt. Dairy products are matched with hippophae rhamnoides powder, stabilizing agents and sugarcane to be subjected to strain fermentation, wherein the stabilizing agents are selected from combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The health preserving yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the health preserving yoghurt realizes various health care and nutrition effects of various kinds of probiotics and the hippophae rhamnoides.