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Monosodium Phosphate (MSP 7558-80-7)

Overview

Improves stability and texture of products. Regulates pH to act as a natural preservative. Can be used for many food and industrial applications. Monosodium Phosphate Monosodium phosphate (MSP) is a sodium salt of phosphoric acid.

Specification

Quality index	Specification	GB25564-2010	HG2919-2000	FCC1996
Assay%	Content (NaH2PO4)	98.0-103.0	98.0-103.0	98.0-103.0
PH value	PH-Value	4.1-4.7	4.2-4.6	--
Water insoluble matter ≤%	Insoluble In Water	0.2	0.20	0.20
Heavy Metal≤%	Heavy Metal(Pb)	0.001	0.001	0.001
Pb≤%	Pb	0.0004	---	---
As ≤%	As	0.0003	0.0003	0.0003
Fluoride(F)≤%	Fluorides (F)	0.005	0.005	0.005
Loss on Dry%	NaH2PO4	2.0	2.0	2.0
	NaH2PO4·H2O	10.0-15.0	10.0-15.0	10.0-15.0
	NaH2PO4·2H2O	20.0-25.0	20.0-25.0	20.0-25.0
Phosphorus pentoxide%	NaH2PO4	44.6	44.6	58.0-60.95 (NaH2PO4)

Overview
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Product Description

Chemical Name:
Monosodium Phosphate, Sodium Dihydrogen phosphate

Molecular Formula:
NaH2PO4, NaH2PO4·H2O, NaH2PO4·2H2O

Molecular Weight:
anhydrous: 120.01; Monohydrate: 138.01; Dihydrate: 156.01

CAS:
anhydrous: 7558-80-7; Monohydrate: 10049-21-5; Dihydrate: 13472-35-0

Character:
It is colorless column crystal, odorless, slightly deliquescence. The relative density is 2.04 and melting point is 60℃. It is
easily soluble in water but insoluble in ethanol. If heated below 100℃, it can dissolve in crystal water and convert to
monohydrate salt. When heated to 100℃, it will lose crystal water and change to anhydrous substances, which will become sodium metaphosphate if continue to be heated.

Uses:
Monosodium Phosphate (MSP) is used as a buffering agent for a wide array of products.

Packing:
It is packed with polyethylene bag as liner and a compound paper-plastic woven bag as the outer layer. The net weight of each bag is 25kg.

Applications

Industrial Grade Monosodium Phosphate (MSP 7558-80-7) Food Additive for Beverages Foods Reliable Quality-Wholesale Bulk Supply supplier

Our innovative food phosphates provide a wide range of product benefits including:

* Leavening of bakery and snack products
* Providing even melt texture to processed cheese
* Adding minerals and enhancing flavors of foods and beverages
* Helping to bind and texturize delicatessen meats
* Maintaining the natural white color of cooked potatoes

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