Latest Market Report of Yellow Phosphorus In China

From late August to September 4th, 2017, the price of yellow phosphorus has been rising. On September 4th, transaction price of Yunnan yellow phosphorus was unstable: affected by the price of graphite electrode and coke rise, the price of yellow phosphorus increase significantly. However, compared to last week, prices have risen sharply, and the market was more volatile. According to the manufacturers, there is still a substantial upward trend in the coming week.

On September 4th, the price of yellow phosphorus in Yunnan and Sichuan has been raised substantially. How is the market of phosphoric acid, a downstream product of yellow phosphorus? Market on September 4th indicated that price of phosphoric acid from Guangxi and Hubei has been raised since last week. According to manufacturers of phosphoric acid, the price probably will continue to increase.



Phosphate industry is a highly competitive market. Phosphate is a universal product and its usage is expanding. Phosphate products belong to fine chemical category and with sophisticated production technology. China has made some achievements in production technology and still have room to improve.

Yellow phosphorus is a very important basic industrial raw material, and it is used to prepare high-purity phosphoric acid. It is mainly used for the production of red phosphorous, phosphoric acids, phosphorous compounds, pesticides and rodenticides.

At present, the total Chinese output is the largest in the world, contributed by hundreds of local yellow phosphorus production plants. Production plants are mainly in Yunnan, Guizhou, Sichuan, and Hunan province. The production capacity of yellow phosphorus in three provinces (Yunnan, Guizhou, Sichuan) counts at least 80% of the nationwide capacity. The production of yellow phosphorus consumes a lot of energy and brings negative influence to the surrounding environment.

OKCHEM.COM will continue to follow up with the market. Please follow us to get more latest news about phosphorus chemicals.

Source:okchem

Performance Comparison of Common Sweeteners

1.Acesulfame Potassium
Acesulfame potassium has good taste and stability. Its performance could be enhanced when used with sodium cyclamate at proportion of 1:5, that is, one part of acesulfame potassium and five parts of sodium cyclamate.

2.Sodium Cyclamate
Sodium cyclamate is stable under heating, acid and alkali resistant and not deliquescence. The taste tend to be bitter when the usage is over 0.4%. To mask the off-taste, it is often used with sodium saccharin at proportion of 9:1.

3.Xylose (D-xylose)
Xylose could not be digested by human body. Compared to xylitol, it does not have the taste of cool and fresh. It could be used in spices.

4.Stevia
Stevia is a not-fermentable sweetener. It is high temperature resistant and not coking under heating. It has hygroscopicity, cool and fresh taste, or slight bitterness of peppermint when used at high concentrate. If used at proportion of 7:3 with table sugar, the bitterness could be decreased or masked. It is also used with sodium citrate to improve the taste.

5.Glycyrrhizin
Glycyrrhizin has slow sweet taste and slightly bitter after-taste. It is stable and not fermentable and could enhance the taste of food. It is often used in spices, preserved fruit, supplement, beer, and dough-based products.
In spices production, 3 to 4 parts of glycyrrhizin is often mixed with 1 part of sodium saccharin and small amount of sugar; in confectionery production, it is often used with sugar, sodium saccharin and citric acid for favorable taste.

6.Glucose
The calories value of glucose is close to sugar. It could be used with sugar in low sweetness food as a sweetener filler.

7.Sodium Saccharin
Sodium saccharin has strong sweet taste but weak heat and alkaline resistance. The taste is tend to be bitter when the strength of the solution is over 0.026%. It cannot be used in baby food and spices.

8.APM (Aspartame)
The taste of aspartame is close to sugar and has not unpleasant after-taste. It is not heat-resistant and cannot be taken by people with phenylketonuria.

9.Lactose
Lactose has good moisture absorption and can keep the softness and moisture of dough-based food. It is not fermented by most yeast during brewing.

10.Sucralose
The taste of sucralose is the closest to sugar among all sweeteners. It is heat resistant and very stable under acidic to neutral conditions. It is an artificial and noncaloric sweetener about 600-650 times sweeter than sucrose, 3 times than aspartame and acesulfame potassium, 2 times than sodium saccharin.

Please follow OKCHEM.COM for more information and supply of sweeteners.