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CAS NUMBER: 7758-79-4
MOLECULAR WEIGHT: 141.96
Disodium phosphate is a chemical added to foods, cosmetics, and other products.
Disodium phosphate’s useful as a preservative and a flavor enhancer, among other things.
This artificial type of Disodium phosphate is made from the elements sodium and phosphorus.
Chemists create Disodium phosphate in a lab.
Disodium phosphates break down naturally-occurring phosphate rock and combine it with sulfuric acid and other substances.
Some foods like legumes and wheat products naturally have similar phosphates.
Processed foods usually have much higher levels of disodium phosphate as an additive.
Disodium phosphate falls into the larger category of sodium phosphates that are used in consumer products.
Disodium phosphate looks like a white, grainy powder.
Disodium phosphate (DSP), or sodium hydrogen phosphate, or sodium phosphate dibasic, is the inorganic compound with the formula Na2HPO4.
Disodium phosphate is one of several sodium phosphates.
Disodium phosphate is known in anhydrous form as well as forms with 2, 7, 8, and 12 hydrates.
All are water-soluble white powders; the anhydrous salt being hygroscopic.
Disodium phosphate is the sodium salt derived from phosphate rock in the earth.
Disodium phosphate is a food additive that combines the minerals phosphate, or phosphorus, and sodium.
Phosphate salts are also sometimes used as medicine, and they're generally regarded as safe by the U.S. Food and Drug Administration.
People with certain health conditions requiring low phosphorus intakes, however, may want to minimize the amount of disodium phosphate they consume.
Disodium phosphate is used in foods as a sequestrant, emulsifier, buffering agent, absorbent, pH control agent, protein modifier, source of alkalinity, stabiliser and nutrient supplement Disodium hydrogen phosphate (Na2HPO4) is a sodium salt of phosphoric acid.
Disodium phosphate is a white powder that is highly hygroscopic and water soluble.
Disodium phosphate is therefore used commercially as an anti-caking additive in powdered products.
Disodium phosphate is also known as disodium hydrogen orthophosphate, sodium hydrogen phosphate or sodium phosphate dibasic.
Disodium phosphate is commercially available in both the hydrated and anhydrous forms.
Disodium Phosphate is an inorganic compound used to prevent coagulation of condensed milk, anti-caking in powdered products, and quicken cooking or thicken certain products.
Disodium phosphate is made with a simple chemical reaction between phosphoric acid (H3PO4) and sodium hydroxide.
Phosphoric acid is a mineral acid.
Disodium phosphate neutralizes with sodium hydroxide, which acts as an alkaline substance during the reaction.
Sodium atoms replace two of the three hydrogen atoms in the phosphoric acid and disodium phosphate is formed.
When used according to the FDA’s good manufacturing practices, disodium phosphate is generally recognized as safe.
Though we often think of processed food as a byproduct of the mid-20th century, sodium phosphates have been used in food production for over a century.
Phosphates were used in cheese production as early as 1895.
Likewise, sodium phosphates have historically been used in processed cheese, evaporated milk, and other fluid milk products.
Disodium Phosphate (DSP), or sodium hydrogen phosphate, or sodium phosphate dibasic, is the inorganic compound with the formula Na2HPO4.
Disodium phosphate is one of several sodium phosphates.
The salt is known in anhydrous form as well as forms with 2, 7, 8, and 12 hydrates.
All are water-soluble white powders; the anhydrous salt being hygroscopic.
The chemical name for disodium phosphate is disodium hydrogen phosphate.
Disodium phosphate occurs primarily in two forms. The first is a crystalline form, the second is an anhydrous form.
The anhydrous form does not contain water.
Disodium phosphate is an acid regulator and a chelating agent.
Disodium phosphate is synthesized from the sodium salt of phosphoric acid (from phosphates fermented in the USA).
Disodium phosphate acts as an emulsifier to stabilize the system during most freezing and creaming.
Disodium phosphate is suitable for both yeast and bacteria growth enhancement and is a source of the essential nutrient phosphorous.
We offer a broad range of top-quality phosphates for industrial, pharmaceutical, and technical applications.
Disodium phosphate (DSP) or sodium phosphate dibasic, or disodium hydrogen phosphate, is a multifunctional ingredient that can be used as an acid regulator, anticaking agent and nutrient supplement in food.
The European food additive number for it is E339(ii).
Disodium phosphate can be employed as a salt to assist caramelization for the production of class caramel color ( E150a).
Disodium phosphate is an inorganic compound derived from naturally occurring minerals and existing in two types: anhydrous with the chemical formula Na2HPO4 and hydrate with three forms: dihydrate, heptahydrate and dodecahydrate.
A white crystalline solid that is a sodium salt of phosphoric acid.
Disodium phosphate is highly hygrosccopic and water soluble.
Disodium phosphate is commercially available in both the hydrated and anhydrous forms.
USES:
Disodium phosphate is used in conjunction with trisodium phosphate in foods and water softening treatment.
In foods, it is used to adjust pH.
Disodium phosphates presence prevents coagulation in the preparation of condensed milk.
Similarly, it is used as an anti-caking additive in powdered products.
Disodium phosphate is used in desserts and puddings, e.g.
Cream of Wheat to quicken cook time, and Jell-O Instant Pudding for thickening.
In water treatment, it retards calcium scale formation.
Disodium phosphate is also found in some detergents and cleaning agents.
Disodium phosphate’s very common in processed and packaged foods.
Some of the purposes it serves in the manufacturing process are:
Disodium phosphate is a chemical that helps to bind fats and water together.
Fats don’t mix with many other liquids without help.
Emulsifiers have a chemical structure that helps them mix.
Disodium phosphate is a helpful emulsifier for dairy products and other foods.
Cheese, whipped cream, milk, and other dairy products have unique textures and consistencies because of disodium phosphate.
Both sodium and phosphorus can help extend foods’ shelf life.
Some of the first instances of preserving and curing food used salt.
Disodium phosphate is also helpful in canning food since it prevents metal from rusting.
Processed foods often have additives that strengthen their flavor and make them more savory.
Many foods have sodium-containing additives to enhance their flavor.
A food’s pH level (or level of acidity) can affect its nutritional value, color, and other characteristics.
Canning or using jars can alter foods’ pH levels.
Disodium phosphate can help control a food’s pH level throughout the production process.
disodium phosphate are derived from the element phosphorus.
They’re used to enhance food characteristics like nutritional value and cooking performance.
Disodium phosphate is used in packaged foods, including macaroni and pastas.
Disodium phosphate’s also used in some cheeses as an emulsifier.
You can also find it in meat products, canned sauces, Jell-O, evaporated milk, and some chocolate.
Originally derived from animal bones and urine, phosphorus is now extracted from phosphate rock.
Disodium phosphate’s purified and put through chemical reactions.
A phosphate is the charged particle that contains the mineral phosphorous, which the body requires to help repair and build your teeth and bones, make your muscles contract, and assist in nerve function, according to the Merck Manual.
Phosphates are found naturally in a wide range of healthy foods like meat, fish, dairy, fruits, and vegetables.
When used as a food additive, disodium phosphate plays a number of roles.
Disodium phosphate can help regulate the acidity of food, thicken it, stabilize it and maintain it at the proper moisture level.
Disodium phosphate also helps keep oil-based and water-based ingredients, which would otherwise separate, mixed together.
Disodium phosphate has nonfood applications, too.
Disodium phosphate can be used in water treatment and as a flame retardant.
In medicine, it may help lower high blood levels of calcium or increase low blood levels of phosphate.
Disodium phosphate may also be helpful for limiting some types of kidney stones, but the evidence for this is still preliminary, according to MedlinePlus.
Disodium phosphate of Cream of Wheat can also be used to speed up mealtime, as described in the ingredients panel of the product package.
Disodium phosphate is used together with tri sodium phosphate in multiple boiler applications.
They are free phosphate casting materials that retard the formation of calcium scale.
Single-based and di-basic sodium phosphate is used as a saline laxative to cleanse the bowel before a colonoscopy or to treat constipation.
Disodium phosphate also acts as a thinner in industry.
Disodium phosphate is used as a humectant in the tobacco industry.
Disodium hydrogen phosphate, known as disodium sulfate, is used every day in both natural and artificial reactions.
Disodium phosphate is used medically for liver washing.
Washing cleans the liver of harmful toxins and disease.
Those with damaged or weakened livers can strengthen or even restore the health of their livers with flushing.
Disodium phosphate finds many uses outside the body, including the production of dairy foods.
Disodium phosphate is an essential ingredient in the manufacture of pasteurized cheese and is added to milk to harden it.
Sodium dihydrogen phosphate is categorized in sodium orthophosphate that is widely used in food, cosmetics, pharmaceutical, aquaculture (feed grade), printing and dyeing, water treatment, and other fields.
Generally, sodium phosphate dibasic is a multifunctional ingredient that can be used to improve nutritional value and cooking performance in food production.
Disodium phosphate could be an acid regulator due to its weak alkaline (ph value 8.4 to 9.6 with 1% solution); used as an anticaking agent and moisture retention agent for its hygroscopic; as a quality improver for condensed milk; as a stabilizer for dairy products, meat and fish products; a component in mixed salt for curing, and etc.
SOURCES AND USES:
Used as emulsifier and buffer in foods and pharmaceuticals, metal phosphatising/electroplating reagent, scale inhibitor (boiling water treatment), textile/leather auxiliary, sequestrant, mordant in dyeing, fireproofing agent, reagent and buffer in analytical chemistry, cathartic, and veterinary laxative; Also used for weighting silk and in pottery glazes/porcelain/enamels, tanning, and soldering/brazing (instead of borax); [HSDB] Used in fertilizers, galvanoplastics, and as a dietary supplement;
APPLICATION:
Used as a fire-prevention agent for fabric, timber, and paper, also as water softening agent for boiler, food additive, buffering agent ,solider, tanning agent, etc.
-Yeast growth enhancer in fermentation
-Bacterial growth enhancer in cheese-making
-Food emulsifier, texturiser, and thickener
-Used in some cleaning agents
-Dye mordant
-Used with sodium triphosphate in water softening
FUNCTION:
-Acidity regulator
-Emulsifier
-Emulsifying salt
-Humectant
-Sequestrant
-Stabilizer
-Thickener
PROPERTIES:
-White or colorless crystalline free flowing solid
-efflorescent in air
-easily soluble in water
-insoluble in alcohol
-its water solution is slightly alkaline
-relative density at 1.63
-Disodium phosphate`s crystal with 12 H2O melting point at 34.6°C
CLASSIFICATION:
-Anticorrosive
-Buffering
-Masking
WHAT DOES IT DO:
In mouthwash disodium phosphate acts as a buffering agent that helps maintain the pH or acidity of the product.
When disodium phosphate is combined with fluoride and phosphoric acid to form an acidulated phosphate fluoride solution as outlined in the FDA’s Anticaries monograph, that solution promotes remineralization and helps prevent enamel dissolution.
HOW IS IT MADE:
Disodium phosphate is made by combining phosphoric acid, derived from phosphate rock, with soda ash.
Disodium phosphate is then crystallized and purified for use in our products.
HOW DOES IT WORK:
Disodium phosphate are normally absorbed from food and are important chemicals in the body.
Disodium phosphates are involved in cell structure, energy transport and storage, vitamin function, and numerous other processes essential to health.
Disodium phosphate can act as laxatives by causing more fluid to be drawn into the intestines and stimulating the gut to push out its contents faster.
STORAGE:
Disodium phosphate should be stored in a ventilative and dry warehouse instead of in the open air, kept away from water, moisture and sunlight during transport, handled with care, so as to avoid damage to plastic bags.
Furthermore, Disodium phosphate should be stored separately from poisonous substances.
SYNONYM:
Disodium hydrogenorthophosphate
Sodium phosphate dibasic
Dibasic sodium phosphate
Acetest
Soda phosphate
Phosphoric acid, disodium salt
Disodium orthophosphate
Disodium acid phosphate
Sodium hydrogenphosphate
disodium hydrogenphosphate
Sodium hydrogen phosphate
Exsiccated sodium phosphate
Disodium acid orthophosphate
