It is used in conjunction with trisodium phosphate in foods and water softening treatment. In foods, it is used to adjust pH. Its presence prevents coagulation in the preparation of condensed milk. Similarly, it is used as an anti-caking additive in powdered products. It is used in desserts and puddings, e.g. Cream of Wheat to quicken cook time, and Jell-O Instant Pudding for thickening. In water treatment, it retards calcium scale formation. It is also found in some detergents and cleaning agents.
231-448-7 (EC No)
0.2 - 1 mm
250 Â°C (482 Â°F; 523 K) decomposes
141.96 g/mol Milligram (mg)
Anhydrous: Not more than 5.0% (40o , 3 h, then 105o , 5 h) Dihydrate: Not more than 22.0% (40o , 3 h, then 105o , 5 h) Heptahydrate: Not more than 50.0% (40o , 3 h, then 105o , 5 h) Dodecahydrate: Not more than 61.0% (40o , 3 h, then 105o , 5 h)
Telegraphic Transfer (T/T), Letter of Credit at Sight (Sight L/C), Letter of Credit (L/C), Cash in Advance (CID), Cash Advance (CA)
Within a certain price range free samples are available
25 KG HDPE DRUMS
Middle East, South America, Australia, Asia
Disodium phosphate (DSP), or sodium hydrogen phosphate, or sodium phosphate dibasic, is the inorganic compound with the formula Na2HPO4. It is one of several sodium phosphates. The salt is known in anhydrous form as well as forms with 2, 7, 8, and 12 hydrates. All are water-soluble white powders, the anhydrous salt being hygroscopic.
The pH of disodium hydrogen phosphate water solution is between 8.0 and 11.0, meaning it is moderately basic.