;Acidic Sodium Polyphospate,Sodium Metaphosphate,Sodium polyphosphate glassy
INS No. 452(ⅰ).EEC No.E450. CAS No. 68915-31-1
Description
The main constituent of "SporixTM" is an acidic sodium metaphosphate or sodium utrametaphosphate (pH of 1% sol'n is 1.8∼2.2). Because of its acidity, SporixTM is a suitable polyphosphate to be used in various acidic foods, such as fruit juices, fruit nectars, carbonated beverages, pickles, and fermented sauces(vegetable or non-vegetable). SporixTM strongly sequesters various metallic ions even in acidic pH and reduces microbial growth. This is one of the unique property of SporixTM really! It is also termed 'Acidic Sodium Polyphosphate' and 'Sodium Ultrametaphosphate'.
Specification
| Appearance | White powder |
| Assay (as P2O5) | 72 ± 4 %w/w |
| pH (1% solution) | 2.0 ± 0.2 |
| Arsenic (as As2O3) | Max. 2 ppm |
| Fluoride (F) | Max. 10 ppm |
| Heavy Metals (as Pb) | Max. 10 ppm |
| Chloride (Cl) | Max. 0.05 % |
| Sulfate (SO4) | Max. 0.028 % |
| Insoluble Substances | Max. 0.1 % w/w |
| Ortho phosphate | Not detected |
Recommended Usage / Applications
Some valuable effects of Sporix? are ;
prevent discoloration by enzymatic or nonenzymatic browning reaction
(esp. in fruit & vegetable juices, soybean & fish sauces) stabilize Vit.C (in vegetable pickles and juices) control pH (buffering) sequester various cations reduce microbial growth soften the taste De-bittering of KCl
Storage
The product shall be stored in a clean, dry & cool area protected from exposure to moisture, foreign odors and other contaminants.
Due to its strong hygroscopic properties, it shall be stored in a dry & cool area.
Shelf-Life
Not Limited.
Packaging
20㎏ carton box contained 5㎏ aluminium bag.
※ USES & EFFECTS OF SPORIX?
|
Foods |
Use Level |
Effects |
|
Juices, tonics |
0.05 - 0.1 |
Anti-oxidant, preservation, anti-sedimentation, prevention of destruction of vitamin C, harmonization of flavors, buffer, stabilization of CO2(prevents loss of carbon dioxide) |
|
Soy and fish |
0.05 - 0.1 |
Anti-discoloration, pH adjustment, improvement of sauces of salt flavor, chelation of metallic ions. |
|
Western sauces |
0.05 - 0.1 |
Improvement of dispersion, anti-sedimentation, improved preserving effects, pH adjustment. |
|
Soy paste |
0.1 - 0.2 |
Prevention of discoloration(browning), improving salt flavor and preservation. |
|
Kimchis, Salads |
0.1 - 0.2 |
Prevention of discoloration and decomposition of low-salt pickles, flavor harmonizing, pH lowering. |
|
Ice-creams,Sherbets, Frozen deserts |
0.05 - 0.1 |
Ca2+ chelation, flavor improving and stabilizing, stabilization of emulsion. |
|
Mixed seasonings (Dasida etc.) |
0.1 - 0.3 |
Anti-discoloration, pH stabilizing and lowering, improved preservation, stabilization of flavors and colour. |
|
Jams |
0.1 - 0.15 |
Prevention of discoloration(browning), prevention of separation, improved preservation, pH control. |
|
Processed fish products |
0.1 - 0.3 |
Preservation of freshness, pH lowering, improved preservation, Anti-discoloration, improved flavors and appearance. |
|
Seasoned fish products |
0.05 - 0.2 |
Anti-discoloration, bleaching effects, flavors harmonizing. |
|
Red bean sediments |
0.1 - 0.2 |
Lowering pH, improved preservation, anti-discoloration, stabilizing appearance. |
|
Meats, fishmeats Smoked products |
0.1 - 0.2 |
Lowering pH, improved preservation, improved water-binding capacity, anti-discoloration. |
|
Beancurds |
0.1 - 0.2 |
Anti-discoloration, anti-decomposition, improved preservation by lowering pH, improved flavor. |
|
Hams, Sausages, |
0.1 - 0.2 |
Lowering pH, improved preservation, anti-discoloration. |
|
Canned products, |
0.05 - 0.3 |
Lowering pH, prevention of blackening deterioration by Sn, Fe and Ca ions, anti-discoloration, prevention of turbidity and sedimentation of fruit juices, prevention of bad odors and taste, flavor refining, stabilization of pectic materials. |
|
Dairy products, Fats, oils and products |
0.05 - 0.1 |
Anti-discoloration, anti-oxidation, hold-up of water, stabilization of emulsion. |
|
Pectin and |
0.05 -0.1 |
Increasing viscosity, gel hardness and softness adjusting, optional time adjustment. |
|
Miscellaneous |
0.05 - 0.1 |
Anti-discoloration, preservation, anti-oxidation, lowering pH. |
|
Frozen foods |
0.05 - 0.2 |
Anti-discoloration, preservation, anti-oxidation, lowering pH. |
|
Dextrose, Honey, Maltose Others |
0.05 - 0.1 |
Prevention of metallic discoloration by Fe, Ca, Mg, utilization for invert sugars. Removing bitter taste from foods, decoloration of molasses and honey, stabilization of hydrogen peroxide. |
