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Monosodium Phosphate Powder (MSP)

Overview

MSP comes in anhydrous, monohydrate, and dihydrate forms and is a key ingredient for regulating pH, buffering, and moisture retention. It is often implemented as a modifier for acidity, as well as a leavening agent in baking powders, and a stabilizer for dairy and meat products.

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

MSP Food Grade Monosodium Phosphate Additive Cool Dry Place Anhydrous Monohydrate Dihydrate Phosphoric White Powder details

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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