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Disodium Phosphate

Disodium Phosphate

Product titles: Disodium Phosphate Product Description CAS No.:7758-79-4 Molecular formula: Na2HPO4·XH2O{X=0,2,12) Molecular Weight: 358.0 Quality Standard: GB 25568-2010Used as improver, pH regulator, alimentary fortifier, emulsified dispersant M. W. : 141.98

Product details

Physical properties: White powder; easily soluble in water,but insoluble in alcohol,its water solution is slightly alkaline.

Quality standard: HG2920-2000 ,FCC&GB 25568-2010

Usage:Used as improver, pH regulator, alimentary fortifier, emulsified dispersant in food industry. Mainly applied to cheese, drinks, jelly, ice-cream.

Packing: It is packed with ployethylene bags as line-r , and a woven bag as the outer layer. The net weight of each bag is 25kg.

Storage and transport: It should be stored in a dry . ventilative and clean warthouse; kept away from moisture and hot, Furthermore, it should be stored separstely from poisonous Substances.

 

Specifications

Specification

GB 25568-2010

FCC VII

Assay (Na2HPO4, Dry   Basis),w/%  ≥

98

98

As, mg/kg                  ≤

3

3

Heavy   Metal (Pb), mg/kg         ≤

10

————

Pb,mg/kg                  ≤

4

4

Fluorides,mg/kg             ≤

50

50

Insoluble Substances,w/%      ≤

0.2

0.2

Loss   On Drying

Na2HPO4         ≤

5

5


Na2HPO4·2H2O

18.0-22.0

18.0~22.0


Na2HPO4·12H2O   ≤

61

————

 

 

Quality Standard: GB 25568-2010

Index name

Na2HPO4

Na2HPO4·2H2O

Na2HPO4·12H2O

Food grade

Food grade

Food grade

Assay (as   Na2HPO4) ≥%

98

98

98

Heavy metals (as   Pb) ≤%

0.001

0.001

0.001

As ≤%

0.0003

0.0003

0.0003

Fluoride (F)≤%

0.005

0.005

0.005

Water insoluble   ≤%

0.2

0.2

0.2

Loss on drying   ≤%

5

18.0-22.0

61

Pb ≤%

0.0004

0.0004

0.0004

 

 

Quality standard: HG2920-2000 ,FCC

 Name of   index

HG2920-2000

FCC

Disodium   Phosphate Na2HPO4  (on dried material)    ≥ %

98

         98.0

Water   Insoluble      ≤%

0.2

0.2

Arsenic   (As)         ≤%

0.0003

        0.0003

Heavy Metal (as   Pb)  ≤%

0.001

0.001

Fluoride (as   F)       ≤%

0.005

0.005

Loss on   lgnition      ≤%

5

5

PH (1% aqueous solution)

9.0-9.4

-

 

 

 

 

Application: Added to cereal and pasta products to adjust the final pH and as it also accelerates the final cook time it is useful in quick cooking cereals ;Used in spray dried milk products to protect the milk proteins from heat dehydration. It also stabilizes the emulsion to enhance flavour, body and appearance of the final product;In fluid milk products it prevents heat coagulation and maximises storage life;

In process cheese products it helps to buffer the pH and interacts with the milk proteins to promote emulsification ;

When used in conjunction with a gel inducer, it will accelerate the set of the gel at room temperature in instant pudding and no-bake cheesecake

 

 

Function

It is used in conjunction with trisodium phosphate in foods and water treatment.

2.In foods, it is used to adjust pH. Its presence prevents coagulation in the preparation of condensed milk.

3.it is used as an anti-caking additive in powdered products.

4.It is used in desserts and puddings, e.g. Cream of Wheat to quicken cook time, and Jell-O Instant Pudding for thickening.

5.In water treatment, it retards calcium scale formation. It is also found in some detergents and cleaning agents.


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