The addition of phosphate has the following effects: increase the pH value of meat; Metal ions in chelating meat; Increase the ionic strength of meat; Dissociate actomyosin. Therefore, the addition of phosphate can improve the water retention and yield of products. However, the ability of phosphate to improve the water retention of meat and improve the quality of meat depends on the type of phosphate applied, the conditions of phosphate system and the amount of phosphate added.
Disodium Phosphate (DSP) Application: Used as fire-extinguishing agent for fabric, woods, paper; as soft water agent for boilers;
Monosodium Phosphate(MSP),Disodium phosphate(DSP),Trisodium phosphate(TSP) all could be used for boiler water treatment. MSP is used as control of anode corrosion,DSP is as control of alkali corrosion ,TSP is as softer of calcium and magnesium ion precipitation.TSP is with the largest usage.
MSP and DSP keep proper alkali value and prevent more hydroxide ion.
TSP is to prevent calcium and magnesium precipitation.From phosphate protective film inside boiler to prevent corrosion.
Phosphate chemical is adapted for water hardness more than 4mmol/L,or evaporation more than 4t/h,or water hardness less than 1.5mmol and SiO2 content more than 30%.the combination of DSP,TSP and MSP could keep the PH value of boiler water in a best range,and together with moderate dispersing agent could control the potential settings.