Polyphosphoric acid CAS 8017-16-1

What is of Polyphosphoric acid CAS 8017-16-1?

​Polyphosphoric acid (PPA) is a highly concentrated, viscous oligomer mixture of phosphoric acid. It acts as a powerful dehydrating agent and strong acid in organic synthesis. Typically, PPA is used for ring closures, cyclizations, and as an industrial catalyst for producing phosphate esters and modified asphalt.

Specification

Food grade

Industrial grade

Application Scenarios:

Industrial grade

1. Road and Highway Construction: Asphalt Modifier

Adding trace amounts of industrial-grade PPA to base asphalt allows it to undergo a chemical condensation reaction with the asphaltenes in the asphalt. This significantly improves the asphalt's high-temperature rutting resistance (preventing softening in summer) and low-temperature cracking resistance (preventing brittleness in winter), making it an important modifier for constructing high-grade highways and airport runways.

2. Environmentally Friendly Building Materials: Raw Material for New Halogen-Free Flame Retardants

It is a core raw material for manufacturing high-efficiency flame retardants such as ammonium polyphosphate (APP). This flame retardant is widely used in fire-retardant coatings, flame-retardant plastics, rubber, and wood.

3. Petrochemical Industry: Olefin Polymerization Catalyst

PPA is supported on diatomaceous earth to create a solid catalyst used in olefin polymerization and alkylation reactions in petroleum refining to produce high-octane, high-quality gasoline.

4. Metal Surface Treatment: Chemical Polishing and Rust Prevention

Formulated into metal polishing solutions for electrochemical polishing of stainless steel and aluminum alloy products; or used as a phosphating agent to form a dense, rust-preventive protective film on metal surfaces.

Food Grade

1. Meat Processing (Ham, Sausage, Meatballs): Water Retention and Texture Improvement

In sausage or ham processing, food-grade polyphosphates improve the water-holding capacity of muscle protein. It locks in juices, keeping the meat tender, juicy, and bouncy after cooking, and prevents fat and water separation.

2. Seafood and Aquatic Product Preservation (Shrimp, Fish Fillets): Preventing Freeze-Thaw Loss

Frozen seafood easily loses a significant amount of moisture and nutrients during freezing and thawing. Soaking or spraying seafood with a food-grade polyphosphate solution effectively locks in moisture, maintaining the original tender texture and preventing the meat from becoming tough and dry after thawing.

3. Instant Noodles and Rice Noodles: Improves Chewiness and Shortens Soaking Time

Adding it to instant noodle flour improves the gluten network structure, enhancing the noodles' toughness and elasticity. This not only makes the noodles more resistant to overcooking and prevents the broth from becoming cloudy, but also shortens rehydration time (the noodles soften faster without becoming mushy).

4. Dairy Products and Beverages: Stabilizer and Anti-coagulation

Acting as an emulsifying salt in cheese, it prevents fat separation; in condensed milk, evaporated milk, or protein-containing beverages, it prevents protein coagulation or precipitation during high-temperature sterilization, extending shelf life.

5. Canned Fruits and Vegetables: Prevents Browning and Softens Fruit Pulp

Chelates metal ions in water, preventing fruits and vegetables from turning black or discolored due to oxidation, while maintaining the firmness of the pulp.

Packing

20L polyethylene plastic drum