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| Compound | Potassium pyrophosphate | ||||
|---|---|---|---|---|---|
| CAS No. | 7320-34-5 | Catalog No. | XMZX-W17121 | Brand | |
| Purity | 99% | Packing | 25kg/DRUMS | Grade | |
| Lead Time | 3Day (s) | Origin | Loading Port | China,Xiamen,Siming District | |
| Boiling Point | >1500 |
|---|---|
| Stability | Stable at room temperature in closed containers under normal storage and handling conditions. |
| Storage Condition | Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances. Store protected from moisture. |
| Appearance & Physical State | White crystalline powder |
| Water Solubility | SOLUBLE |
| Density | 2.534 |
| Melting Point | 1109ºC |
Uses It is mainly for applied to non-cyanide electroplating for being used as the complexing agent for replacement of sodium cyanide. It is also be used as a plating pretreatment agent and pyrophosphate plating solution. It can also be used as the components for formulation of clothing detergent, metal surface cleaning agent and bottle detergent as well as the additive used in various kinds of detergents. It can also be used as the clay dispersant in the field of the ceramic industry, the dispersant and buffer for pigment and dye. Bleaching and dyeing industry can use it for the removal of the small amount of ferric ion in water for improving the quality of dyeing.
It can be used for non-cyanide electroplating, dyeing, refining clay and other.
It can be used as analysis agent, the stabilizer of hydrogen peroxide as well as the filler of soap.
It is used as an emulsifier, texturizing agent, and chelating agent in the food industry. It can also be used as the raw material for preparation of pasta-purpose alkaline water. t is commonly used for preventing the generation of struvite in canned fish, preventing the discoloration of canned fruit, increasing the swelling degree of ice cream, the extracting amount of the raw materials of coffee as well as the yield of ham and sausage, enhancing the water holding capacity of fish, improving the taste and yield of noodles, and preventing the aging of cheese.
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