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Chain Length Determination of Polyphosphates¹

Department of Food Science and Technology, University of California, Davis

ABSTRACT

A great deal of interest is developing in the use of various polyphosphates to retard the gelation of sterile concentrated milks (2, 3, 9). The chain length of these polyphosphates is of interest because increasing the length (within limits) increases the effectiveness of the additive (2). Since the polyphosphates are glasses prepared by fusing the mono- and dibasic phosphates at high temperatures, chain length is an important measure of degree of condensation.

The polyphosphates have been used in the dairy industry also, because of their ability to prevent precipitation or to dissolve the alkali earth metals. The complexing properties, however, depend on the structure of the polyphosphates, i.e., pyro or meta, straight-chain, or ring forms. Here, too, chain length is important. The method of determining chain length described by Van Wazer et al. (7, 8) is usually recommended, but care should be taken in interpreting the data.

EXPERIMENTAL PROCEDURE

Weigh a sample containing about 7 x 10^–4 equivalents (ca. 0.5 g) of polyphosphate and dissolve in about 450 ml of distilled water with continuous agitation.

¹ Supported in part by the USPHS research grant EF 00094-02.

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