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Xiamen Ditai Chemicals Co., Ltd.

Disodium, Phosphate, Disodium Phosphate Manufacturer manufacturer / supplier in China, offering Disodium Phosphate Food Grade Manufacturer, High Qualith Sodium Glutamate with Factory Price, Food Grade Sodium Cyclamate with High quality and so on.

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Disodium Phosphate Food Grade Manufacturer

FOB Price: US $400-1,400 / Ton
Min. Order: 20 Tons
Min. Order FOB Price
20 Tons US $400-1,400/ Ton
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Production Capacity: 1000tons/Month
Transport Package: 25kg/Bag
Payment Terms: L/C, T/T

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Basic Info
  • Model NO.: DS
  • Grade Standard: Food Grade
  • Einecs No: 231-448-7
  • Mf: Na2hpo4
  • Model Number: DSP
  • Specification: ISO, SGS, CIQ, REACH
  • HS Code: 683853879
  • Type: Disodium Phosphate
  • CAS No: 7558-79-4
  • Classification: Phosphate
  • pH Value(1% Solution): 9.0-9.6
  • Trademark: xiamenditai
  • Origin: China
Product Description

We are a main supplier of 99.5% disodium Phosphate in China. We can supply you 99.5% disodium Phosphate with competitive price. The details of the product as follow:
 
I. Chemical Name: Disodium Phosphate (Disodium Hydrogen Phosphate)
 
 
II. Molecular formula: Na2HPO4·XH2O{X=0,2,12)
 
 
III. Molecular Weight: 358.0
 
 
IV. Properties: colorless orthorhombic crystal or white crystalline granules.
 
 
V. Quality Standard: GB 25568-2010
 

Index name

Na2HPO4

Na2HPO4·2H2O

Food grade

Food grade

Assay (as Na2HPO4) ≥%

98.0

98.0

Heavy metals (as Pb) ≤%

0.001

0.001

As ≤%

0.0003

0.0003

Fluoride (F)≤%

0.005

0.005

Water insoluble ≤%

0.20

0.20

Loss on drying ≤%

5.0

18.0-22.0

Pb ≤%

0.0004

0.0004

 
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
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