METHOD TO OBTAIN SODIUM PHOSPHATES Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method deals with obtaining sodium phosphates to be used as a salt-melter at manufacturing melted cheese and sausage products. The method includes the two-stage neutralization of phosphoric acid with caustic soda or sodium carbonate. Moreover, at the first stage the above-mentioned neutralization is conducted at initial molar ratio Na₂O/P₂O₅ being (2.55-2.65):1, the solution obtained is heated up to 100-105 C and filtered to remove admixtures. Filtered solution is directed for the second stage of neutralization by adding phosphoric acid up to molar ratio Na₂O/P₂O₅, being (1.66-1.68): 1. The solution obtained is divided into 2 parts: one part is dried at 300-315 C and obtained mixture of phosphates is put forward as the first product. As for another part, it is neutralized with phosphoric acid to achieve molar ratio Na₂O/P₂O₅ being (1.59-1.61):1 to divide subsequently the neutralized solution into 2 parts: one part is dried at the temperature of exhaust gases being 290-305 C and put forward the obtained mixture of phosphates as the second product, the other part is neutralized with phosphoric acid up to molar ratio Na₂O/P₂O₅, being (1.55- 1.585): 1 to divide subsequently the neutralized solution into 2 parts: one part is dried at the temperature of exhaust gases being 230-245 C to suggest the obtained mixture of phosphates as the third product, the other one is neutralized at supply of potassium carbonate up to molar ratio Na₂O/P₂O₅ being (1.59-1.60):1, dried at the temperature of exhaust gases being 200-305 C and put forward the obtained mixture of phosphates as the fourth product. Moreover, phosphates' solutions are directed for drying at their density value being 1.36-1.39 g/cm³. EFFECT: broadened assortment of food phosphates of the preset composition obtained at a single technological cycle, increased quality of commercial product, higher productive capacity of process. 1 cl, 1 tbl, 1 ex