| | 7758-79-4 Basic information More.. |
| Product Name: | N-(Isoxazol-5-yl)sulphanilamide | | Synonyms: | 4-amino-n-(1,2-oxazol-5-yl)benzenesulfonamide;4-Amino-N-5-isoxazolylbenzenesulfonamide;MONOHYDROGEN SODIUM PHOSPHATE;N-(Isoxazol-5-yl)sulphanilamide;SODIUM PHOSPHATE, DIBASIC;SODIUM MONOHYDROGEN PHOSPHATE;SODIUM HYDROGENHOSHATE;SEC-SODIUM PHOSPHATE | | CAS: | 7758-79-4 | | MF: | C9H9N3O3S | | MW: | 239.25 | | EINECS: | 231-839-2 | | Mol File: | 7758-79-4.mol |  |
Use
N-(Isoxazol-5-yl)sulphanilamide is one of the inorganic compounds that is commonly used in food industry thanks to its ability of acting as a chemical buffer. It helps stabilize the PH value, prevent coagulation, and enhance food characteristics like nutritional value and cooking performance. It also finds application in medical use. It can stimulate general liver activities, allowing it to operate in the first place. Besides, disodium phosphate can be used in non-food industries. It can be applied in water treatment for retarding the formation of calcium scale. It is also found in some flame retardant, detergents and cleaning agents.
N-(Isoxazol-5-yl)sulphanilamide is the disodium salt of phosphoric acid which functions as a protein stabilizer, buffer, dispersant, and coagulation accelerator. It is mildly alkaline with a 1% solution having a ph of 9.2. It is moderately soluble in water with a solubility of 12 g in 100 ml at 25°c. It is used in farina and macaroni to shorten the cooking time by making the particles swell faster and cook more thoroughly. In evaporated milk it acts as a buffer and prevents gelation, also acting as a buffer in coffee whiteners. It is an accelerator of the setting time in instant puddings. In cream sauce and whipped products it functions as a dispersant by producing a swelling of protein.
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7758-79-4
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