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Potassium multiphosphates for food processing

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EN
The paper discusses the results of research on the preparation of food grade potassium di- and triphosphates and the application thereof as multiphosphate ingredients of functional additives for meat processing. The research on the process of potassium multiphosphate manufacture was performed with the use of equipment corresponding to that used on an industrial scale, facilitating thereby the transfer of the process conditions to a commercial level. The aim of the work was to obtain potassium di- and triphosphate products readily soluble in water and NaCl solutions, determination of optimum parameters of the manufacturing processes, and an application of the products obtained along with sodium multiphosphates in functional phosphate additives for selected meat products. The research presented here is part of an on-going project.
EN
The paper presents the results of the tests on the preparation of iron (III) stearate - the most prominent oxo-biodegradation agent for polyolefinic plastics. The process chosen for testing was the double precipitation process, using stearic acid alkalised with soda lye and iron (III) chloride or iron (III) sulphate. A number of iron (III) stearate preparation methods described in the literature were tested and an analytical procedure for monitoring the process was developed using both the classical and instrumental techniques. FTIR spectroscopy is the most useful technique for the product quality control and identification. During the study the characteristics of the proper product were also determined using the DSC methods. Microscopy and laser diffraction particle size analysis were applied to determine the size of the precipitated product grains. An application sample of the product obtained by the double decomposition method from iron (III) sulphate as the iron carrier has successfully passed the application tests in the polyethylene packaging film.
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