High quality Sodium Phosphate

Sodium phosphate (TSP) is water-soluble and widely used as a cleaning agent. The pH of a 1% solution is typically around 12, making this reagent sufficiently alkaline for saponification of grease and oils. Often used in the formulation of various buffers; complementary buffer components may include: Sodium phosphate monobasic (sc-215883; sc-251042), Sodium phosphate dibasic (sc-203277; sc-236917) or Potassium Phosphate, Dibasic (sc-203210). Trisodium phosphate is used in the isolation of mycobacteria, including culturing of tubercle bacilli. It has been used as a protein precipitant in certain applications and in co-precipitation and fractionization of nucleotides. Sodium phosphate may be used for the preservation of biologically active soil samples. Because of the alkaline pH, TSP disrupts cytoplasmic and outer membranes of Salmonella enterica cells making it useful in preventing the spread of bacteria.

 

Specification of Sodium Phosphate

Items	standard request	test result
Assay  ,%	95.0Min	99
P2O5, %	63.0-64.5	63.5
pH Value ( 1% solution )	3.5-4.5	3.7
Arsenic ( As ),mg/kg	1.0Max	0.3
Fluoride ( F ),mg/kg	50.0Max	7.0
Cadmium (Cd) ,mg/kg	1.0Max	0.02
Mercury (Hg),mg/kg	1.0Max	0.02
Lead ( Pb ),mg/kg	2.0Max	0.2
Insoluble Substance,%	1.0Max	0.03
ROR Value	26-30	28
Loss On Drying (105°C, 4hrs ),%	0.5Max	0.30

 

 

Sodium Phosphate as a Food Additive

1. What are compounds of sodium phosphate in foods

Sodium phosphate is typically used to describe trisodium phosphate. However, this term may also be used to refer to monosodium phosphate or disodium hydrogen phosphate, but this will likely be specified on the label.

2. What are uses of sodium phosphate in foods

• Texturizer. Disodium hydrogen phosphate is commonly used as a texture modifying agent or texturizer that will alter the feel or appearance of food. This is typically used to enhance a substance’s shelf life.
• Emulsifier. Each of the three versions of sodium phosphate can be used as an emulsifier that will follow the uniform dispersion of ingredients that would not be able to be immiscible otherwise. This is typically used to make sure specific ingredients in a food will not separate from the rest of the recipe, which is often seen in canned soups, processed cheeses or processed meats.
• Leavening agent. Sodium phosphate will often be added to the batter for baked goods, sold cakes or breaded chicken and fish to help the dough rise.
• Surface-active Agent. This chemical will be added to food so the surface tension of liquid components in the food will whip or foam more easily.
• Neutralizing Agent. Sodium phosphate will be added to food to keep it from becoming more alkaline or acidic.
• Nutrient. In some cases sodium phosphate will be used as a dietary supplement to provide an essential phosphate nutrient.