Phosphoric Acid And Trisodium Phosphate 15475-67-9 TSP Chemical

98% Trisodium Phosphate TSP Cleaning Powder (CAS 15475-67-9)

• Industrial grade (12 crystal water) TSP CAS 10101-89-0 - 98% Na3O4P 12H2O
• Industrial grade (anhydrous) TSP CAS 7601-54-9 - 98% Na3O4P
• Food additives TSP CAS 7601-54-9 - 97% Na3O4P

• pH regulator: Regulate the pH of food, improve taste and stability.
• Emulsifier: Help oil and water mix, improve the uniformity and texture of food.
• Moisture retention agent: Retain the moisture of food, improve taste and extend shelf life.
• Stabilizers: Enhance the structural stability of food and prevent delamination or precipitation.
• Chelating agents: Bind to metal ions to prevent food from discoloration or spoilage.

• Meat processing: Used for ham, sausage, lunch meat and other meat products, improve water retention and tenderness. Prevent moisture loss of meat products during processing and storage.
• Dairy products: Used in cheese, yogurt and other products to improve texture and stability. Prevents dairy products from separating or spoiling during storage.
• Baked Goods: Used in bread, cake and other baked goods to improve fermentation effect and taste. Enhance the elasticity and ductility of the dough.
• Drink: Used for juice, carbonated drinks, etc., to adjust pH value and prevent precipitation.
• Convenience food: Used for instant noodles, instant soup, etc., to improve taste and shelf life.

Safety: 12 crystal water trisodium phosphate is widely considered to be a safe food additive, but the use limit must be followed by national or international standards.

Use limit: According to China's "Standard for the Use of Food Additives under the National Standard for Food Safety" (GB 2760-2014), the maximum amount of trisodium phosphate used in food varies by food category:

• Meat products: usually not more than 0.3%-0.5% (in phosphoric acid)
• Dairy products: Usually no more than 0.2%-0.3%
• Baked goods: Usually no more than 0.1-0.2%

The specific amount used depends on the product type and regulatory requirements.

• Versatility: Both pH adjustment, emulsification, water retention and stability functions.
• Cost effectiveness: The price is relatively low, cost-effective.
• Wide applicability: Suitable for a variety of food categories.