Disodium phosphate
Disodium phosphate is a sodium orthophosphate salt used as an emulsifying salt in processed cheese, a stabilizer in evaporated milk and creamers, a buffer in drink mixes, and in quick-cooking cereals. It is made by neutralizing phosphoric acid with sodium carbonate or sodium hydroxide to a set ratio, then crystallizing or spray drying. Brands buy it as an anhydrous powder or as one of several hydrated crystal forms.
Suppliers sell different products under the same name. Specify the one you need.
Water-free powder with the highest phosphate content per kilogram, the usual form for dry blends.
A hydrated form with intermediate phosphate content.
Crystalline hydrates that dissolve easily but carry much more water, so more is needed per batch.
Tested to FCC specifications for food; USP grades are also offered.
Compare each result with your own specification when the lot arrives.
Store sealed in a cool, dry area. The anhydrous form picks up moisture and cakes, while the higher hydrates can lose water and effloresce in dry, warm rooms. Shelf life follows the supplier specification, with a retest of assay and loss on drying for older stock.
Record the hydrate form and assay of each lot, since swapping forms without adjusting the dose changes phosphate and sodium levels. Rotate stock FEFO.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 182.6290 lists disodium phosphate as GRAS when used in accordance with good manufacturing practice.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) allows sodium phosphates in organic products only in dairy foods.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes dibasic sodium phosphate.
Source: canada.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Cranbury, NJ
US manufacturer of food, pharmaceutical and technical grade phosphates, including phosphoric acid, sodium and calcium phosphates, leavening acids and polyphosphates.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include anhydrous, dihydrate, heptahydrate and dodecahydrate and food grade (FCC). Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay (titration), loss on drying, insoluble substances, fluoride and lead and arsenic, each with its method, specification and result for that lot.
Store sealed in a cool, dry area. The anhydrous form picks up moisture and cakes, while the higher hydrates can lose water and effloresce in dry, warm rooms. Shelf life follows the supplier specification, with a retest of assay and loss on drying for older stock.
21 CFR 182.6290 lists disodium phosphate as GRAS when used in accordance with good manufacturing practice. 7 CFR 205.605(b) allows sodium phosphates in organic products only in dairy foods. Health Canada's List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents includes dibasic sodium phosphate.
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