Tri sodium phosphate CAS number is one of the 7601-54-9, English is in this report phosphate, trisodium phosphate can be regarded as to phosphoric acid as matrix, with three atom Na Na, the total replacement of the IT formula contains three hydrogen ions (H +, the product obtained. Because phosphoric acid H3PO4 is three yuan acid, its molecular formula has 3 hydrogen ion can be replaced by metal elements. Phosphoric acid four sodium; anhydrous sodium phosphate; ten sodium phosphate Appearance: white powder or crystal Chemical formula: Na4P2O7 Molecular weight: 265.9 No. CAS: 7722 -88-5 No. EINECS: 231-767-1 H.S CODE:28353990 Physical and chemical properties:     White powder or crystal. Relative density 2.534, melting point 880, boiling point 938. Colorless transparent crystal or white crystalline powder. Soluble in water, the solubility of 100g in water at 20 degrees C is 6.23, its aqueous solution is alkaline; insoluble in alcohol. The aqueous solution is stable at 70 degrees Celsius, and boiled is hydrolyzed to two sodium hydrogen phosphate. In dry air, the loss of crystal water at a temperature of 100. In the air easy to absorb moisture and moisture. With alkaline earth metal ions can generate complex; meet with Ag+ to generate white silver pyrophosphate.     Complexation reaction with metal ions. The pH value of the aqueous solution of 1% is 10.0-10.2. It has common polymeric phosphate connectivity, emulsification, dispersion, prevent lipid oxidation and enhances protein nodes, and it can also inhibit the oxidation of food and fermentation at high pH value Application: (1) Sibao duck, mushrooms duck wings and mushrooms stewed ducks and other poultry, canned food, in the heating process easy to release hydrogen sulfide, hydrogen sulfide and tank iron ions generated black iron sulfide, affecting product quality. The addition of compound phosphate has a good effect on chelating metal ions, which can improve the quality of the finished product. (2) canned pork sausage, add compound phosphate (sodium phosphate 60%, sodium salt 40%) in chopped meat. (3) for foreign fish surimi products, compound phosphate (sodium pyrophosphate, sodium tripolyphosphate, 60% 40%). (4) can be used as a cheese melting agent, emulsifier, can make the cheese casein calcium release calcium ions, so that the viscosity of casein is increased, to get a soft, rich in the extension of the product. General is the sodium phosphate, phosphate and partial phosphate, such as composite use, the amount of not more than 0.9% (in P). (5) for soy sauce, bean paste, the amount was about 0.005%~0.3%, which can prevent the browning of soybean paste, improve color.