METHOD TO OBTAIN FOOD TRISODIUM PYROPHOSPHATE Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method deals with producing food sodium phosphates to be used as a salt- melter at manufacturing melted cheese and sausage products. The method deals with obtaining food trisodium pyrophosphate which includes: mixing di- and tetrasodium pyrophosphates at their initial weight ratio being (0.76-0.86):1, dissolving in water at 30-50 C, filtration to remove admixtures. Filtered solution is kept before crystallization for 25-30 min at 35-40 C. Crystallization is conducted at cooling at the rate of 2 C/h up to 18 C. Then, the suspension obtained is kept for 60 min, not less. Then commercial product is separated due to centrifuging. EFFECT: improved quality of commercial product, higher productive capacity of the process due to obtaining large transparent needle-shaped crystals of nonanhydrate trisodium pyrophosphate. 1 tbl