title: Food multiphosphates-preparation and properties.
abstract: Test results of the equilibrium between potassium mono- (ortho), di-, and triphosphates present in products of condensation of potassium orthophosphate mixtures, with regard to the molar ratio K/P, are discussed. Tests were performed within the molar ratio K/P range of 1.5 to 2.0. Qualitative determinations of changes in phase composition of products from thermal condensation at 450 degrees C, including changes in the K/P ratio within the tested range, were performed using the X-ray powder diffraction method. Qualitative analysis was performed using a combination of classical and HPLC methods. The range of K/P ratios was determined within which the main product obtained was pentapotassium triphosphate, which meets the criteria of the food industry.
authors.affiliation: Institute of Inorganic Chemistry, Poland. bcichy@ichn.gliwice.pl
authors.forename: Barbara
authors.initials: B
authors.lastname: Cichy
authors.forename: Stanisław
authors.initials: S
authors.lastname: Folek
authors.forename: Hanna
authors.initials: H
authors.lastname: Krzton
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D010710:Phosphates / Q000032:analysis* / Q000737:chemistry; D011188:Potassium / Q000032:analysis; D017680:Potassium Compounds / Q000032:analysis* / Q000737:chemistry; D012995:Solubility; D014961:X-Ray Diffraction
chemical_list: D010710:Phosphates; D017680:Potassium Compounds; C013216:potassium phosphate; D011188:Potassium