Monosodium phosphate (Sodium dihydrogen phosphate)
Acidity Regulators
Emulsifiers
Thickeners
Minerals & Trace Elements
7558-80-7
E339
NaH₂PO₄
$1.94 ~ $2.91
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Monosodium phosphate (Sodium dihydrogen phosphate)?
Monosodium phosphate is an acidic sodium salt of phosphoric acid used as a buffering agent, emulsifier, and acidulant in the food industry, primarily found in processed cheeses and as a component of leavening agents.
How is Monosodium phosphate (Sodium dihydrogen phosphate) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Dosing | Meter precise quantities of food-grade phosphoric acid and a sodium source (e.g., sodium carbonate or sodium hydroxide) into a reaction vessel. | Note: Raw material purity is critical for a food-grade product. Certificates of Analysis (COA) for reactants must be verified to control for heavy metals and other impurities. |
| 2 | Neutralization Reaction | React the acid and base under controlled agitation. The exothermic reaction requires temperature management, often through a cooling jacket. | Control Point: The pH must be strictly maintained within 4.2 - 4.6. This endpoint ensures the formation of monosodium phosphate (NaH₂PO₄) and prevents the creation of disodium or trisodium forms. |
| 3 | Solution Purification | Filter the resulting monosodium phosphate solution, often after treatment with activated carbon, to remove any impurities. | Control Point: Visual inspection for color and clarity after filtration. The goal is to remove all insoluble matter and suspended solids for a pure final product. |
| 4 | Evaporation | Heat the purified solution in an evaporator to remove excess water, creating a supersaturated solution ready for crystallization. | Control Point: Monitor the solution's specific gravity or concentration (Baumé). Reaching the target concentration is essential for achieving optimal crystal yield in the next stage. |
| 5 | Crystallization | Transfer the hot, concentrated solution to a crystallizer and cool it down under a controlled temperature profile to form solid crystals. | Control Point: The cooling rate directly influences crystal size and uniformity. A slow, controlled cooling process typically yields larger, more consistent crystals. |
| 6 | Centrifugation | Separate the formed crystals from the remaining liquid (mother liquor) using an industrial centrifuge. The crystals may be washed. | Note: Efficient separation minimizes surface impurities on the crystals. The mother liquor can be recycled back into the process to improve overall yield. |
| 7 | Drying | Dry the wet crystals in a fluid bed or rotary dryer using heated air to achieve the final moisture specification. | Control Point: The drying temperature and duration are critical. Over-drying can alter the chemical structure, while under-drying results in a product that may cake or clump. Final moisture content is a key quality parameter. |
| 8 | Sieving & Packaging | Sieve the dried product to achieve the desired particle size distribution and then package it into sealed, food-grade containers. | Control Point: A metal detector is a critical final check before packaging. The packaging environment must be clean and dry to prevent contamination and maintain product integrity. |
Technical Specifications
| CAS Number | 7558-80-7 |
| Chemical Formula | NaH₂PO₄ |
| Solubility | ≈60 g/100 mL (0 °C); freely soluble, hygroscopic |
| Storage Conditions | store in cool, dry, airtight container, protect from moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used in foods (buffers
acidity regulation
leavening agent)
animal feed
toothpaste
biochemical buffers
Mechanism of action:
| Parameter | Monosodium phosphate (Sodium dihydrogen phosphate) |
|---|---|
| Functional Category | Acidulant; pH Buffering Agent; Leavening Acid; Sequestrant. |
| Key Ingredients | Monosodium Phosphate (NaH₂PO₄) |
| Mechanism of Action | Acts as a proton donor in aqueous systems, creating an acidic environment (pH ≈ 4.5), thereby lowering and stabilizing the pH of a food matrix. In leavening applications, it reacts with an alkaline source (e.g., sodium bicarbonate) to produce carbon dioxide gas. Sequesters di- and trivalent metal cations to prevent undesirable reactions. |
| Application Effect in Product | Controls pH in processed meats to aid color development and texture. Functions as a fast-acting leavening acid in baked goods for rapid gas release. Prevents microbial growth by maintaining an acidic environment. Stabilizes color in products like cut potatoes by chelating metal ions that catalyze oxidation. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Monosodium phosphate (MSP) | Acidic Phosphate Salt, Leavening Acid | Formula NaH₂PO₄; highly water-soluble; provides an acidic pH (~4.5 in solution). | Strong, reliable acidulant and pH buffer; effective sequestrant for metal ions; fast-acting leavening acid. | Can impart a distinct mineral or 'phosphate' taste if overused; contributes to sodium content. | Acidifying processed foods and beverages; leavening agent in baking powders; emulsifying salt in processed cheese; water binding in meats. | For applications needing a fast-acting, sodium-based leavening acid or precise acidic pH control. |
| Disodium phosphate (DSP) | Alkaline Phosphate Salt, Emulsifier | Formula Na₂HPO₄; slightly alkaline pH (~9.2 in solution); often used with MSP to create a buffer. | Excellent emulsifier and protein modifier, especially in dairy; effective alkaline buffer. | Not a leavening acid; can taste soapy or salty at high concentrations. | Emulsifier in processed cheese and sauces; pH buffer in dairy products; thickener in instant puddings. | When an alkaline buffer or a powerful emulsifying salt is required, particularly for dairy and cheese products. |
| Sodium acid pyrophosphate (SAPP) | Leavening Acid, Sequestrant | Formula Na₂H₂P₂O₇; available in multiple grades with different reaction rates (slow to fast). | Offers time-delayed leavening, allowing for gas release during both mixing and baking; less perceptible aftertaste than some phosphates. | Can leave a slightly bitter or astringent aftertaste ('pyro taste') if not properly formulated. | Double-acting baking powders; refrigerated doughs and batters; cakes and donuts where timed leavening is key. | For controlled, time-released leavening critical in commercial baking and pre-packaged mixes. |
| Monocalcium phosphate (MCP) | Leavening Acid | Formula Ca(H₂PO₄)₂; a very fast-acting leavening acid; provides calcium. | Extremely rapid reaction with baking soda upon moistening; fortifies products with calcium. | Reaction can be too fast, expending most gas during mixing rather than in the oven. | Single-acting baking powders; pancake and biscuit mixes; self-rising flour where instant aeration is desired. | For applications needing immediate, rapid leavening and when calcium fortification is a desirable side benefit. |
| Trisodium phosphate (TSP) | Strongly Alkaline Phosphate Salt, Emulsifier | Formula Na₃PO₄; strongly alkaline pH (~12 in solution); powerful sequestrant. | Very strong pH regulator for raising pH significantly; potent protein modifier and emulsifier. | High alkalinity limits its use cases; can impart a chemical taste if not used sparingly. | pH adjustment in processed cereals; texture improvement in processed meats and seafood; heavy-duty emulsification. | For niche applications that require a substantial increase in pH or very strong sequestrant/emulsifying action. |
Technical Documents
Available Documentation
Technical dossier available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications