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Ammonium Phosphate Dibasic is an inorganic compound, CAS 7783-28-0, The chemical formula is (NH4) 2HPO4. It is a white crystalline powder that is soluble in water but insoluble in alcohols, acetone, and ammonia. It is mainly used as a food leavening agent, dough improver, buffering agent, and feed additive, and can also be used as a flame retardant for textiles, paper, wood, vegetables, and fibers. In the field of agriculture, as an efficient compound fertilizer, diammonium phosphate can provide sufficient nutrition for crops, promote their growth and development, and improve their disease resistance and yield. It can be applied alone or mixed with other fertilizers to meet the needs of different crops. In industrial production, diammonium dihydrogen phosphat can be used as a raw material to produce other chemical products, such as phosphate fertilizers, compound fertilizers, etc. In addition, it is also applied in industries such as pharmaceuticals and printing and dyeing. In these fields, diammonium hydrogen phosphate plays an important role.
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Chemical Formula |
H9N2O4P |
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Exact Mass |
132 |
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Molecular Weight |
132 |
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m/z |
132 (100.0%) |
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Elemental Analysis |
H, 6.87; N, 21.21; O, 48.46; P, 23.46 |
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Ammonium Phosphate Dibasic, with the chemical formula (NH₄)₂HPO₄, is an important inorganic compound that is widely used in agriculture, food, industry, and other fields. The manufacturing process involves multiple steps such as chemical reactions, separation and purification, and post-treatment. The following will provide a detailed introduction to its manufacturing information.
Main Raw Materials
The main raw materials for manufacturing diammonium phosphate are phosphoric acid and ammonia gas (or liquid ammonia). Phosphoric acid is typically extracted from phosphate rock through the wet process of phosphoric acid production, while ammonia gas can be obtained through the synthesis ammonia process. The purity and quality of these two raw materials have a significant impact on the performance of the final product.
Manufacturing Process
Neutralization Reaction
Add phosphoric acid and ammonia gas (or liquid ammonia) to the reaction vessel in a certain proportion under appropriate temperature and pressure conditions. This reaction is usually carried out in two steps: Firstly, phosphoric acid reacts with ammonia gas to form ammonium phosphate (NH₄H₂PO₄); subsequently, ammonium phosphate continues to react with ammonia gas to form diammonium phosphate. During the reaction process, the reaction conditions, such as temperature, pressure, and the ratio of reactants, need to be strictly controlled to ensure the smooth progress of the reaction and the quality of the product.
Post-Reaction Treatment
After the reaction is completed, the solution of diammonium phosphate needs to undergo evaporation concentration, crystallization, and drying processes to produce granular diammonium phosphate products. During the evaporation concentration process, the evaporation temperature and evaporation rate need to be controlled to avoid product agglomeration or deterioration. During the crystallization process, the growth rate and particle size distribution of crystals can be controlled by adjusting the solution concentration, temperature, etc. During the drying process, the drying temperature and drying time need to be controlled to ensure that the moisture content of the product meets the standard requirements.
Optimization of Manufacturing Method
Wet Process for Phosphoric Acid
Use the wet process to extract high-impurity phosphate rock. The extracted high-impurity phosphoric acid is directly neutralized with alkaline substances, with the neutralization degree controlled at 0.05 to 0.7, and the temperature at 60 to 130℃, and the reaction time at 10 to 120 minutes. After the reaction, filter, and the filter residue is used to produce slow-release fertilizers or mixed fertilizers, etc., and the filtrate is concentrated and then further neutralized with alkaline substances, with the neutralization degree controlled at 1.3 to 1.6. The slurry after neutralization is produced according to the traditional process of phosphoric acid dihydrate for the production of diammonium hydrogen phosphate. This technology saves the initial flotation process of high-impurity phosphate rock and improves the utilization rate of phosphorus resources.
Hot Phosphoric Acid and Liquid Ammonia Neutralization Method
Add hot phosphoric acid and liquid ammonia in a certain proportion to the reaction vessel under appropriate temperature and pressure conditions. This method has the advantages of high product purity and simple process, but the raw material cost is relatively high.
Quality Control
During the manufacturing process, strict quality control is required for raw materials, intermediate products, and final products. Raw materials need to meet relevant standard requirements, intermediate products need to be regularly tested for their chemical composition and physical properties to ensure the smooth progress of the reaction. The final product needs to be tested for its purity, moisture content, particle size distribution, etc., to ensure it meets the relevant standard requirements.
Safety and Environmental Protection
During the production process, strict adherence to safety operation procedures is necessary to prevent accidents such as fires and explosions. At the same time, effective environmental protection measures must be taken to reduce the emission of waste gases, wastewater and waste residues, and to protect the environment. For example, measures such as installing waste gas treatment equipment and building wastewater treatment stations can be adopted to achieve compliant waste discharge and resource recycling.
Ammonium Phosphate Dibasic is an inorganic salt, presenting as colorless transparent monoclinic crystals or white powder. It is soluble in water but insoluble in alcohols. Its high water solubility and stable chemical properties make it an indispensable additive in the food industry, widely used in leavening agents, dough regulators, buffers, yeast feed, and fermentation aids, among other fields. The following elaborates on its specific applications in the food industry from five core aspects.
Leavening Agent: Enhancing the Softness of Baked Goods
Disodium hydrogen phosphate, as the core component of a leavening agent, functions by releasing gases (such as carbon dioxide) to cause the dough to expand, thereby improving the texture and taste of baked goods.
Mechanism of action: During the heating process, disodium hydrogen phosphate decomposes to produce ammonia gas and carbon dioxide. These gases form bubbles in the dough, causing the dough to expand and leaving a porous structure.
Application scenarios
Bread and cakes: Adding disodium hydrogen phosphate can make bread larger in volume, with a finer texture, and cakes more soft and fluffy.
Cookies and pastry shells: Adding it to cookies can enhance the crispiness, and to pastry shells, it can enhance the layering effect.
Dosage control: Generally, 0.5 grams to 2 grams of disodium hydrogen phosphate are added per 1000 grams of flour. The specific dosage should be adjusted according to the type of food and the processing method. For example, high-gluten flour requires more leavening agents to support the structure of the dough, while low-gluten flour requires a reduced dosage to avoid excessive expansion.
Dough adjuster: Optimizing the processing performance of the dough
Disodium hydrogen phosphate significantly improves the extensibility and stability of the dough by regulating the pH value and physical properties of the dough.
pH adjustment: Its aqueous solution is weakly alkaline (pH 7.8 - 8.4), which can neutralize acidic substances in the dough (such as lactic acid), preventing over-acidification of the dough and resulting in fermentation inhibition.
Physical improvement
Enhancing extensibility: Monopotassium phosphate can soften gluten proteins, making the dough more malleable, suitable for making thin and crispy cookies or noodles.
Improving stability: During high-speed mixing or long-term fermentation, monopotassium phosphate can prevent the dough from excessive oxidation, maintaining its elasticity and toughness.
Synergistic effect: It is often combined with components such as ammonium sulfate and potassium bromate for further optimization of dough performance. For example, in bread making, adding monopotassium phosphate and ammonium sulfate in a ratio of 4:5 can significantly enhance the dough's fermentation power and the volume of the finished product.
Buffering agent: Maintaining the acid-base balance of the food system
Monopotassium phosphate acts as a buffering agent, effectively stabilizing the pH value of food and preventing quality deterioration due to acid-base fluctuations.
Principle of action: The phosphate group (HPO₄²⁻) and ammonium group (NH₄⁺) in its molecules can respectively absorb or release hydrogen ions (H⁺), thereby resisting the influence of external acids and bases.
Application scenarios
Beverages: Adding it to carbonated beverages can prevent the pH from dropping due to the dissolution of carbon dioxide, maintaining a refreshing taste.
Dairy products: Adding it to yogurt can inhibit the excessive acid production by lactic acid bacteria, extending the product's shelf life.
Seasonings: Adding it to soy sauce, vinegar, and other seasonings can stabilize the acidity and alkalinity, enhancing the consistency of flavor.
Advantages: Compared with traditional buffering agents such as citrate, dihydrogen phosphate monobasic has a wide buffering range (pH 6-8) and low cost.
Yeast food source: Promotes yeast fermentation activity
Dihydrogen phosphate monobasic provides the necessary phosphorus element for yeast, supporting its metabolism and reproduction, thereby enhancing fermentation efficiency.
Nutritional support: Phosphorus is a key component of yeast cell walls and energy metabolism (such as ATP synthesis), and adding dihydrogen phosphate can significantly enhance yeast activity.
Application effects
Shorten fermentation time: In bread production, adding dihydrogen phosphate can reduce the fermentation time of the dough by 20%-30%, improving production efficiency.
Improve product quality: Bread with more thorough fermentation has a larger volume, finer texture, and a richer flavor.
Comprehensive use: It is often combined with nitrogen sources such as ammonium sulfate and ammonium chloride to form a "yeast nutrition package", further optimizing the fermentation effect. For example, in beer brewing, adding dihydrogen phosphate and ammonium sulfate in a 1:1 ratio can significantly increase the yeast reproduction rate and alcohol production.
Brewing fermentation aids: Optimizing the production process of alcoholic beverages
In the brewing process of beer, wine, etc., dihydrogen phosphate regulates the fermentation environment and provides nutritional support, improving product quality and yield.
Beer Brewing
Yeast Activation: Adding diammonium hydrogen phosphate to the wort can quickly activate the yeast and shorten the fermentation start-up time.
Flavor Control: By controlling the fermentation speed, diammonium hydrogen phosphate can reduce the production of by-products such as higher alcohols, making the beer taste purer.
Wine Brewing
Nutrient Supplementation: Adding diammonium hydrogen phosphate to grape juice can make up for the lack of phosphorus in grapes and support the healthy growth of yeast.
Stability Enhancement: Diammonium hydrogen phosphate can inhibit the reproduction of lactic acid bacteria and other contaminants, preventing the wine from deteriorating.
Other Applications: In traditional alcoholic beverages such as sake and yellow wine, diammonium hydrogen phosphate can also be used as a fermentation aid to increase the yield and complexity of the flavor.
Safety and Compliance
As a food additive, the safety of diammonium hydrogen phosphate has been widely recognized:
International standard: The US FDA classifies it as a "generally recognized as safe" (GRAS) substance and allows its unrestricted use in food (except under current good manufacturing practices).
Chinese standard: Compliant with GB 2760-2014 "Food Safety National Standard - Use Standards for Food Additives", it can be used in food products such as bread, biscuits, and brewed beverages in appropriate amounts as needed for production.
Usage suggestion: Although it is highly safe, the dosage still needs to be controlled to avoid affecting the flavor of the food or causing nutritional imbalance. For example, excessive addition may result in an ammonia smell in the bread, or cause the pH of the beverage to deviate from the optimal range.
Conclusion
Ammonium Phosphate Dibasic, due to its multi-functionality and safety, plays an irreplaceable role in the food industry. From enhancing the softness of baked foods to optimizing the processing performance of dough; from stabilizing the pH of food systems to promoting the fermentation vitality of yeast, its application scenarios cover all aspects of food production. In the future, as the demand for efficient and safe additives in the food industry grows, the market prospect of diammonium phosphate will be even broader.
FAQ
1. What is diammonium phosphate?
Diammonium Phosphate (chemical formula: (NH₄)₂HPO₄) is a commonly used water-soluble inorganic salt, and is widely applied in agriculture, food and industrial fields.
2. What are the main purposes?
It is mainly used as an efficient phosphorus and nitrogen compound fertilizer for agricultural production. At the same time, it can be used as a fermentation agent and a nutritional fortifier in food processing, and as a flame retardant and chemical reagent in industry.
3. What should be noted when using storage?
It is recommended to store it in a sealed container in a cool and dry place, and avoid mixing it with strong acids or strong bases. For specific usage, please follow the operation procedures and safety guidelines of the relevant industry.
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