{"id":9425,"date":"2024-06-19T16:59:11","date_gmt":"2024-06-19T08:59:11","guid":{"rendered":"https:\/\/theo.niranbio.com\/shmp-hexametaphosphate-de-sodium\/"},"modified":"2024-08-19T14:17:54","modified_gmt":"2024-08-19T06:17:54","slug":"shmp-hexametaphosphate-de-sodium","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/shmp-hexametaphosphate-de-sodium.html","title":{"rendered":"SHMP\u2014Hexam\u00e9taphosphate de sodium"},"content":{"rendered":"

<\/span>M\u00e9thodes de pr\u00e9paration de l’hexam\u00e9taphosphate de sodium<\/span><\/h2>\n

Les principales m\u00e9thodes de pr\u00e9paration de l’hexam\u00e9taphosphate de sodium en Chine comprennent la polym\u00e9risation thermique et la m\u00e9thode \u00e0 l’acide phosphorique. La m\u00e9thode de polym\u00e9risation thermique g\u00e9n\u00e8re de l’hexam\u00e9taphosphate de sodium en m\u00e9langeant du phosphate monosodique et du phosphate disodique en proportion et en les chauffant \u00e0 300-500 \u2103 pour la r\u00e9action de polym\u00e9risation ; la m\u00e9thode \u00e0 l’acide phosphorique g\u00e9n\u00e8re de l’hexam\u00e9taphosphate de sodium en neutralisant l’acide phosphorique et le carbonate de sodium pour g\u00e9n\u00e9rer un m\u00e9lange de sels de phosphate de sodium, puis en chauffant et en polym\u00e9risant pour obtenir de l’hexam\u00e9taphosphate de sodium. \u00c0 l’heure actuelle, la polym\u00e9risation thermique est la m\u00e9thode principale de pr\u00e9paration de l’hexam\u00e9taphosphate de sodium en Chine. Cette m\u00e9thode pr\u00e9sente une technologie mature, une efficacit\u00e9 de production \u00e9lev\u00e9e et une puret\u00e9 de produit \u00e9lev\u00e9e.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/strong><\/td>\nNormes<\/strong><\/td>\n<\/tr>\n
Solubility<\/td>\nVery soluble in water<\/td>\n<\/tr>\n
Test pour le sodium\/phosphate<\/td>\nTest r\u00e9ussi<\/td>\n<\/tr>\n
PH (solution \u00e0 1 %)<\/td>\n5.8-6.5<\/td>\n<\/tr>\n
Analyse (en tant que teneur en P2O5)<\/td>\n68% Min<\/td>\n<\/tr>\n
Flourure (exprim\u00e9 en fluor)<\/td>\n10 ppm Max<\/td>\n<\/tr>\n
Asenic<\/td>\n1 ppm Max<\/td>\n<\/tr>\n
Mati\u00e8res insolubles dans l’eau<\/td>\n0,05% Max<\/td>\n<\/tr>\n
M\u00e9taux lourds (en tant que Pb)<\/td>\n10 ppm Max<\/td>\n<\/tr>\n
Plomb<\/td>\n1 ppm Max<\/td>\n<\/tr>\n
Mercure (Hg)<\/td>\n0,2 ppm Max<\/td>\n<\/tr>\n
Cadmium (Cd)<\/td>\n1 ppm Max<\/td>\n<\/tr>\n
Fe<\/td>\n90 ppm Max<\/td>\n<\/tr>\n
Perte \u00e0 l’allumage<\/td>\n1% Max<\/td>\n<\/tr>\n
Densit\u00e9 en vrac<\/td>\n900g\/l~1200g\/l<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Pain<\/td>\n2 g\/kg<\/td>\n<\/tr>\n
G\u00e2teau<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,7 g\/kg<\/td>\n<\/tr>\n
Fromage<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Boissons lact\u00e9es<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Boissons aux fruits<\/td>\n0,5 g\/kg<\/td>\n<\/tr>\n
Boissons pour sportifs<\/td>\n0,7 g\/kg<\/td>\n<\/tr>\n
Aliments en conserve<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Sauces et condiments<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Bonbons<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Chocolat<\/td>\n1 g\/kg<\/td>\n<\/tr>\n
Produits \u00e0 base de viande (tels que saucisses, jambon)<\/td>\n1,5 g\/kg<\/td>\n<\/tr>\n
Compl\u00e9ments nutritionnels<\/td>\n1 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>L’hexam\u00e9taphosphate de sodium a une large gamme d’utilisations<\/span><\/h2>\n

<\/span>1. Am\u00e9liorer la couleur, la saveur et l’ar\u00f4me<\/span><\/h3>\n

L’hexam\u00e9taphosphate de sodium est principalement utilis\u00e9 pour am\u00e9liorer la couleur, la saveur et l’ar\u00f4me des aliments. Dans les aliments tels que les produits \u00e0 base de viande, les saucisses de poisson et le jambon, l’hexam\u00e9taphosphate de sodium peut am\u00e9liorer les propri\u00e9t\u00e9s de r\u00e9tention d’eau et de liaison du produit, contribuant ainsi \u00e0 maintenir la couleur, le go\u00fbt et la saveur des aliments.<\/p>\n

<\/span>2. Pr\u00e9venir l\u2019oxydation des graisses<\/span><\/h3>\n

L’oxydation des graisses peut entra\u00eener la d\u00e9t\u00e9rioration des aliments, affectant leur go\u00fbt et leur dur\u00e9e de conservation. Le m\u00e9canisme d’action de l’hexam\u00e9taphosphate de sodium est de stabiliser les mol\u00e9cules de graisse gr\u00e2ce \u00e0 ses propri\u00e9t\u00e9s antioxydantes, prolongeant ainsi la dur\u00e9e de conservation du produit.<\/p>\n

<\/span>3. Am\u00e9liorer la capacit\u00e9 de r\u00e9tention d’eau<\/span><\/h3>\n

L’hexam\u00e9taphosphate de sodium est principalement utilis\u00e9 dans l’industrie alimentaire pour am\u00e9liorer la capacit\u00e9 de r\u00e9tention d’eau des aliments. Cette propri\u00e9t\u00e9 est particuli\u00e8rement adapt\u00e9e aux produits carn\u00e9s tels que les saucisses de poisson et le jambon, car elle permet d’\u00e9viter la perte d’eau et donc de conserver le go\u00fbt et la texture des aliments.<\/p>\n

<\/span>4. Stabilisateur<\/span><\/h3>\n

L’hexam\u00e9taphosphate de sodium est principalement utilis\u00e9 comme stabilisateur alimentaire. Cette substance est utilis\u00e9e dans les aliments en conserve, les jus de fruits, les produits laitiers et les produits \u00e0 base de soja pour \u00e9viter la perte d’eau et maintenir la stabilit\u00e9 de la structure des aliments.<\/p>\n

<\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

Question : Quel est le r\u00f4le de l\u2019hexam\u00e9taphosphate de sodium dans les d\u00e9tergents \u00e0 lessive ?<\/strong><\/p>\n

R\u00e9ponse : L’hexam\u00e9taphosphate de sodium agit principalement comme adoucisseur d’eau et dispersant dans les d\u00e9tergents \u00e0 lessive. Il emp\u00eache la formation de pr\u00e9cipit\u00e9s en ch\u00e9latant les ions calcium et magn\u00e9sium dans l’eau, adoucit la qualit\u00e9 de l’eau et disperse la salet\u00e9 pour emp\u00eacher sa red\u00e9position, am\u00e9liorant ainsi l’effet de d\u00e9contamination et les performances globales du d\u00e9tergent, en particulier dans des conditions d’eau dure.<\/p>\n

Question : Quel est le prix du march\u00e9 de l\u2019hexam\u00e9taphosphate de sodium de qualit\u00e9 alimentaire dans le pays et \u00e0 l\u2019\u00e9tranger ?<\/strong><\/p>\n

R\u00e9ponse : En Chine, le prix est d’environ 10 000 \u00e0 13 000 RMB la tonne. Cette fourchette refl\u00e8te les co\u00fbts de production nationaux et la demande de nombreuses industries. La demande est stimul\u00e9e par la croissance de la consommation d’aliments transform\u00e9s et des applications industrielles. Sur les march\u00e9s internationaux, les prix peuvent \u00eatre plus \u00e9lev\u00e9s en raison des co\u00fbts de transport et des droits d’importation.<\/p>\n

Aux \u00c9tats-Unis et en Europe, les prix varient de 1 800 \u00e0 2 400 dollars la tonne. L’Am\u00e9rique du Nord reste un march\u00e9 important en raison de la forte pr\u00e9sence d’industries d’utilisation finale comme la transformation alimentaire et le traitement de l’eau. La r\u00e9gion Asie-Pacifique conna\u00eet la croissance la plus rapide, avec des pays comme l’Inde, la Chine et les pays d’Asie du Sud-Est qui connaissent une demande accrue en raison de l’augmentation des revenus disponibles et de l’urbanisation, ce qui accro\u00eet le besoin d’aliments et de boissons emball\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 10124-56-8<\/li>\n
  • Formule chimique: (NaPO3<\/sub>)6<\/sub><\/li>\n
  • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
  • Norme : BP\/USP\/FCC<\/li>\n
  • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
  • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9426,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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