Food grade /Potassium triphosphate CAS 13845-36-8

what is of Potassium triphosphate CAS 13845-36-8？

Potassium triphosphate generally refers to Potassium tripolyphosphate (KTPP), a versatile inorganic salt with the chemical formula K₅P₃O₁₀. It is highly prized for its water-softening, emulsifying, and pH-buffering capabilities across industrial, agricultural, and food applications.

Specification

Application Scenarios:

Daily Chemical Grade - High-Concentration Heavy-Duty Liquid Detergent: 

Potassium tripolyphosphate, with its extremely high water solubility and excellent low-temperature stability, dissolves perfectly in highly concentrated liquids. As a powerful liquid detergent builder, it effectively softens hard water, emulsifies oil stains, and prevents secondary deposition of dirt.

Industrial Grade:

1. Industrial Metal Surface Cleaning and High-Grade Cleaning Agents: Used in automotive washing fluids, metal cutting fluids, industrial pipelines, and high-grade glass cleaners. It performs exceptionally well in scenarios requiring high-concentration formulations, rapid oil removal, and no white spots (sodium salts tend to leave white spots).

2. Ceramic Decoctionter (Water-Reducing Agent): Used as a water-reducing agent in high-grade ceramic mud and glazes. It significantly reduces mud viscosity, improves fluidity, results in higher density sintered porcelain, and is less prone to the "salt-alkali whitening" defect caused by sodium salts.

3. Oil Drilling Mud Conditioner: Used in oil drilling to adjust the rheological properties of challenging drilling muds, reduce viscosity, and prevent stuck pipe.

Food Grade: Used as a moisture retainer, leavening agent, acidity regulator, and metal chelating agent.

1. Low-Sodium/Reduced-Salt Meat and Seafood Processing: It significantly improves the water-holding capacity of ham, sausages, bacon, and seafood (such as frozen shrimp and fish paste). It maintains the meat's tenderness, juiciness, and springiness without increasing sodium intake, and reduces moisture loss during thawing (thawing loss).

2. Liquid Dairy and Beverage Stabilizer: Used in soy milk, fruit juices, and dairy products to prevent protein coagulation and stratification during heat sterilization or in acidic environments, providing suspension stability and preventing sedimentation.

3. Ice Cream and Frozen Desserts: Improves the emulsification properties of ice cream, prevents ice crystal formation, and results in a smoother, more delicate texture.

Packing

Packed in plastic woven bags or paper bags, with a net weight of 25kg per bag