USE OF A PHOSPHATE MIXTURE FOR THE PRODUCTION OF CONCENTRATED SOLUTIONS AND BRINE FOR THE FOOD INDUSTRY
Production of a phosphate mixture for brines used in the food industry, which comprises a) 60 to 85 weight % of a clear soluble potassiumtripolyphosphate (KTPP) with a P2O5 content of 46.0 weight % to 47.0 weight % and a K2O/P2O5 mole ratio of 1.7 to 1.78, b) 15 to 39 weight % sodiumpolyphosphate, c...
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| creator | FISCHER-NAEGELE, ULRIKE BRAUN, PETER TAENZLER, RICHARD NEUMANN, FRANK KRUG, BERND |
| description | Production of a phosphate mixture for brines used in the food industry, which comprises a) 60 to 85 weight % of a clear soluble potassiumtripolyphosphate (KTPP) with a P2O5 content of 46.0 weight % to 47.0 weight % and a K2O/P2O5 mole ratio of 1.7 to 1.78, b) 15 to 39 weight % sodiumpolyphosphate, c) 1 to 5 weigth % MxH3-xPO4, with M=Na, K and x=1,2,3 and/or MxH4-xP2O7, in which M=Na and x=2,3,4 and when M=K then x=4; wherein the phosphate mixture has a pH value of 8 to 10 and exhibits a turbidity in water and brines of |
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wherein the phosphate mixture has a pH value of 8 to 10 and exhibits a turbidity in water and brines of <5 TE/F.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | USE OF A PHOSPHATE MIXTURE FOR THE PRODUCTION OF CONCENTRATED SOLUTIONS AND BRINE FOR THE FOOD INDUSTRY |
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