Chlorination is a relative term defined in sulfuric acid, chlorination of titanium white are the following three processes.
â‘ high-grade iron ore or a titanium natural rutile, synthetic titanium-rich material, production of crude chlorination process using TiCl 4; TiCI 4 through crude purification system pure fine TICI 4.
2 refined TiC1 4 gas phase oxidation to obtain rutile-type Ti0 2 particles in accordance with the pigment properties.
3 Post-treatment Similar to the sulfuric acid process, producing products that are suitable for different uses.
Because the post-treatment process and equipment are similar to the sulfuric acid process, the chlorination process focuses on the first two items. The process chart of the chlorination titanium white process is shown in Figure 1. The post-processing process is shown in Figure 2.
[next]
The oxidizing furnaces in the chlorination process of the world are basically docked with the boiling chlorination furnace. Only the Jinzhou plant in China successfully realized the docking of the molten salt chlorination furnace and the oxidizing furnace.
CAPP is also used as a food additive to regulate acidity and prevent the formation of crystals in processed foods. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is commonly found in a variety of foods, including bread, cake, cookies, and muffins.
Calcium acid pyrophosphate (CAPP) is a white, odorless powder that is commonly used as a leavening agent in baked goods, such as bread, cakes, and pastries. It is also used as a buffering agent, a stabilizer, and a sequestrant in various food products.
CAPP is a salt of pyrophosphoric acid and calcium, with the chemical formula Ca(H2P2O7)2. It is produced by reacting phosphoric acid with calcium carbonate or calcium hydroxide.
In baking, CAPP reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which causes the dough or batter to rise. This reaction occurs when the mixture is heated, and the gas is trapped in the dough or batter, creating air pockets that give the baked goods a light and fluffy texture.
CAPP is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and is widely used in the food industry. However, excessive consumption of CAPP may lead to gastrointestinal discomfort, such as bloating and gas.
Calcium Acid Pyrophosphate CAPP,Food Grade Monocalcium Dihydrogen Pyrophosphate,Calcium Acid Pyrophosphate Leavening Agent
Sichuan Jinhe Qihang Co,. Ltd. , https://www.jqfoodadditives.com