Food additive ammonium dihydrogen phosphate (MAP) NH4H2PO4 CAS No.: 7722 76 1
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- Supplier: Henan Kingway Technology Co. Ltd.
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Product Overview
Description
Product Description
Food additive ammonium dihydrogen phosphate (MAP)
Product Name: Ammonium dihydrogen phosphate
Chemical formula: NH4H2PO4
Molecular weight: 115.026
CAS No.: 7722-76-1
Appearance: White granular crystals
Character:
White granular crystal, relative density 1.803, melting point 190℃, easily soluble in water, slightly soluble in alcohol, insoluble in ketones, 1% aqueous solution with a pH value of 4.5.
Specification parameter:
| No. | Indicator Name | National Standard | Internal control index |
| 1 | Appearance | White crystalline particles | White crystalline particles |
| 2 | Main content (calculated as NH4H2PO4)% ≥ | 96.0-102.0 | 99.0 |
| 3 | Main content (calculated as P2O5)% ≥ | / | 61.5 |
| 4 | Nitrogen (in N)% ≥ | / | 12.0 |
| 5 | Arsenic(As)% ≤ | 0.0003 | 0.0002 |
| 6 | Lead(in Pb)% ≤ | 0.0004 | 0.0004 |
| 7 | Fluorine(in F)% ≤ | 0.001 | 0.0008 |
| 8 | Heavy metal(in Pb)% ≤ | 0.001 | 0.0008 |
| 9 | Water insoluble matter% ≤ | / | 0.008 |
| 10 | Moisture% ≤ | / | 0.1 |
| 11 | Sulfate (calculated as SO4)% ≤ | / | 0.008 |
| 12 | Iron (calculated as Fe)% ≤ | / | 0.0005 |
| 13 | PH (10g/L solution) | 4.3-5.0 | 4.3-5.0 |
| 14 | Chloride (calculated as Cl)% ≤ | / | 0.0005 |
Nutritional components of ammonium dihydrogen phosphate:
| Nutritional components | Content |
| Phosphorus pentoxide | 61% |
| Nitrogen content | 12% |
| Total nutrient | 73% |
Reference value for water solubility test:
| Water temperature (℃) | 0 | 10 | 20 | 30 | 40 | 60 |
| Solubility (g/ml) | 22.7 | 39.5 | 37.4 | 46.4 | 56.7 | 82.5 |
Purpose:
Food additive ammonium dihydrogen phosphate is widely used in various fermentation agents, nutrients, etc.
The function and application of ammonium dihydrogen phosphate:
Buffering agent
Both orthophosphate and phosphate are strong buffering agents that can effectively stabilize the pH range of the medium.
PH regulators and pH stabilizers, controlling and maintaining a stable range of pH changes, can make food taste more delicious.
Yeast ingredients, fermentation aids
When the fermentation agent is inoculated into the raw materials of the treatment process and propagates under certain conditions, its metabolites give fermented dairy products certain characteristics such as acidity, taste, aroma, and thickening. This increases the shelf life of the product while improving its nutritional value and digestibility.
Dough improver
a. Increase the degree of starch gelatinization, increase the water absorption capacity of starch, increase the water holding capacity of dough, and make instant noodles rehydrate quickly and easy to brew;
b. Enhance the water absorption and swelling properties of gluten protein, improve its elasticity, and make the noodles taste smooth and have gluten, which is resistant to boiling and foaming;
c. The excellent buffering effect of phosphate can stabilize the pH value of dough, prevent discoloration and spoilage, improve flavor and taste;
d. Phosphates can chelate with metal cations in dough, bridging the glucose group and forming cross-linking of starch molecules, making it resistant to high-temperature cooking. Noodles fried at high temperatures can still maintain the viscoelastic characteristics of starch colloids after rehydration;
e. Improve the smoothness of noodles.
Packaging & Shipping
Packing:
The regular packaging is a 25kg bag, with a double-layer plastic inner bag and a plastic woven outer bag. Customizable packaging and labeling.
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