Disodium hydrogen phosphate
Acidity Regulators
Emulsifiers
Thickeners
7558-79-4
E339
Na₂HPO₄
$2.38 ~ $3.57
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Disodium hydrogen phosphate?
Disodium hydrogen phosphate is a highly soluble inorganic sodium salt of phosphoric acid used primarily as an emulsifier, buffering agent, and stabilizer in processed foods, dairy, and powdered products.
How is Disodium hydrogen phosphate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dose Phosphoric Acid and a Sodium source (e.g., Sodium Hydroxide or Sodium Carbonate) into a reactor. | Verify the purity and concentration of all raw materials. Ensure precise metered quantities to achieve the correct stoichiometric ratio for disodium hydrogen phosphate formation. |
| 2 | Reaction & Neutralization | React the acid and base in a glass-lined or stainless steel reactor with constant agitation. | The reaction is exothermic; control temperature via cooling jackets. Critically, monitor and adjust the solution's pH to a target of 8.5 - 9.0 to ensure the correct salt is formed. |
| 3 | Purification & Filtration | Filter the resulting crude phosphate solution to remove impurities. | Use a filter press to remove any insoluble matter. For higher purity grades, activated carbon may be added to the solution before filtration for decolorization and removal of organic impurities. |
| 4 | Concentration | Evaporate excess water from the purified solution to increase its concentration. | Typically performed in a vacuum evaporator to reduce the boiling point, saving energy and preventing product degradation. Monitor the solution's specific gravity to determine the endpoint before crystallization. |
| 5 | Crystallization | Cool the supersaturated solution under controlled conditions to form crystals. | The cooling rate is a key parameter that influences crystal size and uniformity. Slower, controlled cooling yields larger, more uniform crystals. Seed crystals may be added to initiate the process. |
| 6 | Separation | Separate the solid crystals from the remaining liquid (mother liquor). | A centrifuge is used to efficiently spin the slurry, separating the solids. The mother liquor may be recycled back to the concentration stage to improve yield. |
| 7 | Drying | Dry the wet crystals to meet the final product moisture specification. | Use a fluid bed or rotary dryer. Control the inlet air temperature and residence time carefully to remove moisture without causing chemical decomposition. Target moisture content is typically below 0.2%. |
| 8 | Sieving & Packaging | Screen the dried product for uniform particle size and package it. | Pass the final product through sieves to remove lumps and ensure it meets particle size specifications. Package immediately in sealed, moisture-proof containers (e.g., multi-wall bags) to prevent caking. |
Technical Specifications
| CAS Number | 7558-79-4 |
| Chemical Formula | Na₂HPO₄ |
| Solubility | soluble in water (~120 g/L at 25 °C), insoluble in alcohol |
| Storage Conditions | store in airtight container, room temperature, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
buffering agent
used in food as sequestrant
emulsifier
pH control
stabilizer
Mechanism of action:
| Parameter | Disodium hydrogen phosphate |
|---|---|
| Functional Category | pH Buffering Agent; Emulsifier; Sequestrant; Texturizer |
| Key Ingredients | Disodium Hydrogen Phosphate (Na₂HPO₄) |
| Mechanism of Action | Buffers solution pH, typically in the 6.2-7.8 range, to maintain protein stability and solubility. The phosphate anion chelates divalent metal ions (e.g., Ca²⁺, Mg²⁺), preventing them from cross-linking proteins or other hydrocolloids. Increases net negative charge on proteins, promoting repulsion and improving their emulsifying capacity. |
| Application Effect in Product | Prevents fat separation and protein precipitation in dairy products like processed cheese and evaporated milk. Stabilizes pH to maintain consistent flavor and color in beverages and canned goods. Modifies texture and reduces cook time in certain cereals and pasta. Improves water retention and firmness in some meat and seafood applications. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Disodium hydrogen phosphate | Phosphate Salt / Buffering Agent | Mildly alkaline (pH ~9); highly water soluble; sequestrant. | Excellent, cost-effective buffer in the neutral-to-alkaline range; very common. | Contributes sodium; less alkaline than trisodium phosphate for strong pH adjustments. | pH control in processed cheese, dairy, and cereals; emulsifying agent in processed foods. | For general-purpose pH buffering, emulsification, and moisture retention where sodium is acceptable. |
| Monosodium phosphate | Phosphate Salt / Acidulant | Acidic (pH ~4.5); water soluble; often used with DSP for buffering. | Effectively lowers pH; works with DSP to create precise buffer systems. | Not suitable for applications requiring alkalinity; can have a slightly bitter aftertaste. | Lowering pH in beverages; acid component in leavening systems; meat curing. | To create an acidic environment or to build a precise pH buffer system with an alkaline phosphate. |
| Trisodium phosphate | Phosphate Salt / Strong Alkali | Strongly alkaline (pH ~12); powerful emulsifier and sequestrant. | Most effective at raising pH; superior fat emulsification properties. | Too alkaline for many direct food applications; can impart a soapy taste if misused. | Acidity regulator in some processed cheese; steam boiler water treatment; heavy-duty cleaning. | When a significant increase in alkalinity is required for protein modification or heavy emulsification. |
| Dipotassium phosphate | Phosphate Salt / Buffering Agent | Mildly alkaline (similar to DSP); potassium-based; highly soluble. | Ideal for low-sodium or sodium-free formulations; provides potassium enrichment. | Higher cost than sodium phosphates; can impart a slight potassium-related taste. | Low-sodium processed foods; non-dairy creamers (prevents curdling); sports drinks. | As a direct, functional replacement for disodium phosphate in sodium-reduced products. |
| Sodium acid pyrophosphate | Leavening Acid / Sequestrant | Acidic salt; reacts with bicarbonate over time or with heat to produce gas. | Time- and heat-controlled leavening for baking; excellent at preventing discoloration in potatoes. | Primarily a leavening agent, not a buffer; can leave a distinct aftertaste if not balanced. | Leavening agent in cakes, donuts, refrigerated doughs; processed meats; potato products. | Specifically for its controlled leavening action in baked goods or its superior metal sequestration. |
| Tetrasodium pyrophosphate | Phosphate Salt / Emulsifier | Alkaline; excellent protein and fat dispersant; strong sequestrant. | Superior emulsifying and dispersing agent, especially for meats and dairy alternatives. | Can have a distinct aftertaste; primarily for texture and emulsification, not buffering. | Processed meats (sausages, chicken nuggets), pudding mixes, imitation crab. | To improve texture, bind water, and emulsify fat in meat and dairy-based systems. |
Technical Documents
Available Documentation
Certificate of Analysis available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications