PL229003B1 - Method for preparing of multi-phosphate mixtures - Google Patents

Abstract

The method of obtaining polyphosphate mixtures containing 10-90% by weight of pentasodium triphosphate, 3-10% by weight of tetrasodium diphosphate and 5-15% by weight of disodium dihydrogen phosphate consists in gradually adding soda to concentrated thermal phosphoric acid, with constant mixing and grinding. ammonia solution or potassium carbonate, with a Na/P molar ratio of 1.67 to 1.77 to obtain a product with a loose consistency, preferably the consistency of wet sand, and then the obtained mixture is calcined.

Description

(21) Application number: 402858 (51) Int.CI.

A23B 4/02 (2006.01)

Patent Office of the Republic of Poland (22) Date of filing: February 21, 2013 (54)

Method for obtaining polyphosphate mixtures

(73) The right holder of the patent: CRACOW UNIVERSITY OF TECHNOLOGY THEM. TADEUSZA KOŚCIUSZKI, Cracow, PL (43) Application was announced: 01/09/2014 BUP 18/14 (72) Inventor (s): AGNIESZKA MAKARA, Ujezna, PL ZYGMUNT KOWALSKI, Cieszyn, PL (45) The grant of the patent was announced: 30.05.2018 WUP 05/18 (74) Representative: thing, pat. Magdalena Krekora

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PL 229 003 B1

Description of the invention

The subject of the invention is a method for the preparation of polyphosphate blends.

The reason for the wide use of phosphates and condensed sodium phosphates for food purposes is that they have a number of very beneficial properties, such as: sequestration properties that allow binding into water-soluble metal ion complexes (chelating capacity towards iron, calcium and magnesium) or the protein effect consisting in the fact that phosphates react with protein components such as proteins or pectins to form water-binding complexes, which is used in the production of meat, fish, cheese to increase water absorption, improve texture and reduce leakage in products. They also have the ability to stabilize water emulsions of oils and proteins. Hence the wide use of polyphosphates in the production of fats, as well as vegetables and fruits; and in food preservation. In the production of meat, poultry and fish, they are used to increase the efficiency of the technological process and obtain the desired sensory properties of the product. They also stabilize the pH and increase the microbiological safety of products by using the sequestration abilities of polyphosphates consisting in binding heavy metal ions into complexes, which catalyze oxidation reactions in food, promoting the growth of microorganisms. The binding of metal ions into complexes with phosphates thus prevents the growth of bacteria in food.

In phosphate curing mixtures, the most commonly used are: pentasodium or pentapotassium triphosphate, tetrasodium or tetrapotassium diphosphate, disodium or dipotassium dihydrogen phosphate. Good solubility in water and technological brine used in the meat industry is guaranteed by the appropriate proportions between the content of diphosphates and triphosphates. The presence of diphosphates helps to preserve the red color of the product, thanks to their particularly good ability towards divalent iron. The higher condensed phosphates, in turn, chelate trivalent iron better. The phosphate mixture should not contain even trace amounts of ring phosphate.

Polish patent PL210218 presents a method of obtaining polyphosphate mixtures by mixing powdered components in a typical mixer in the following amounts: 10-30% (preferably 20-25%) pentasodium triphosphate and 60-80% (preferably 65-70%) pentapotassium triphosphate , 3-10% (preferably 4-6%) tetrasodium and / or tetrapotassium diphosphate, 5-15% (preferably 5-8%) disodium and / or dipotassium dihydrogen phosphate.

Obtaining polyphosphate mixtures by mixing the appropriate amount of loose components requires additional unit operations and additional production nodes. This increases production costs, and ensuring the appropriate quality of the mixture and its proper composition may encounter difficulties, especially when such mixtures are prepared from ready-made ingredients by the manufacturer of meat products.

The aim of the invention is to develop a method for the production of polyphosphate mixtures with the desired composition using a dry one-stage chemical method.

The method of obtaining polyphosphate mixtures containing 10-90% by weight of pentasodium triphosphate, 3-10% by weight of tetrasodium diphosphate and 5-15% by weight of disodium dihydrogenphosphate is characterized by the fact that ammonia sodium is gradually added to the concentrated thermal phosphoric acid with continuous mixing and grinding. with a Na / P molar ratio of 1.67 to 1.77 to obtain a product with a free flowing consistency, preferably a consistency of wet sand, then the obtained mixture is calcined.

Preferably the concentration of phosphoric acid is from 70 to 75%.

Preferably, the calcination is carried out at a temperature of 300 to 550 ° C.

Preferably, the calcination time is from 50 to 70 minutes.

Preferably, mixing was carried out at a temperature below 30 ° C.

The invention simplifies the method of producing the polyphosphate blends, and at the same time allows their composition to be controlled.

The following examples illustrate the subject of the invention:

P r z k ł a d 1

127.0 g of thermal phosphoric acid with a concentration of 73.7% H3PO4 was added to a porcelain mortar. Then 84.4 g of soda ash were gradually dosed into the weighed acid. The Na / P molar stoichiometric ratio was 1.67. Both during the dosing of soda and after its completion, the raw materials were constantly mixed and ground in a mortar until a loose consistency was obtained. The temperature during mixing did not exceed 30 ° C. The resulting mixture

The material was calcined in a stationary oven at 500 ° C for 60 minutes, yielding 117.0 g of product. Chromatographic and X-ray analysis showed the following composition of individual phosphate forms in the product in [% m / m]: tetrasodium Na4P2O7 diphosphate content - 4.5%; the content of dihydrodisodium diphosphate Na2H2P2O7 - 6.5%; pentasodium triphosphate Na5P3O10 content - 87.1%; content of higher phosphates converted to Na6 (PO3) 6 - none. The bulk density of the product was 0.88 kg / dm ³ .

P r z k ł a d 2

187.8 g of 75% thermal phosphoric acid was weighed into a porcelain mortar. Then 132.3 g of soda ash were gradually dosed into the weighed acid. The molar stoichiometric Na / P ratio in this case was 1.77. Both during the dosing of soda and after its completion, the raw materials were constantly mixed in a mortar until a loose consistency was obtained. The obtained blend was calcined in a stationary oven at 350 ° C for 50 minutes, yielding 175.5 g of the product. Chromatographic and X-ray analysis showed the following composition of individual phosphate forms in the product in [% m / m]: tetrasodium diphosphate Na4P2O7 content - 10.5%; the content of dihydrodisodium diphosphate Na2H2P2O7 - 14.5%; pentasodium triphosphate Na5P3O10 content - 71.8%; content of higher phosphates converted to Na6 (PO3) 6 - none. The bulk density of the product was 0.85 kg / dm ³ .

Claims (5)

Patent claims Method for the preparation of polyphosphate mixtures containing 10-90% by weight of pentasodium triphosphate, 3-10% by weight of tetrasodium diphosphate and 5-15% by weight of disodium dihydrogen phosphate, characterized in that the concentrated thermal phosphoric acid is gradually added with continuous mixing and grinding , soda ash, with a Na / P molar ratio of 1.67 to 1.77 to obtain a product with a free flowing consistency, preferably a consistency of wet sand, then the obtained mixture is calcined. 2. The method according to p. The process of claim 1, wherein the concentration of phosphoric acid ranges from 70 to 75%. 3. The method according to p. The process of claim 1 or 2, characterized in that the calcination is carried out at a temperature of 300 to 550 ° C. 4. The method according to p. The process of claim 3, wherein the calcination takes from 50 to 70 minutes. 5. A method according to any of the preceding claims, characterized in that mixing was carried out at a temperature below 30 ° C.