Disodium phosphate (DSP), also known as disodium hydrogen phosphate, is a common food additive that serves various functions in the food industry.
| Disodium phosphate (DSP) Food Grade | |||
| Assay | ≥99% | Phosphorus pentoxid | ≥49.5 |
| PH (10g/L solution) | 8.5-10.0 | Sulfate,as SO4 | ≤0.25 % |
| Heavy metals, as Pb | ≤0.001% | Arseni, as As | ≤0.0003% |
| Fluorid as F | ≤0.002% | Water insoluble | ≤0.1% |
| Loss on drying | ≤2.0% | ||
1.Emulsification: DSP acts as an emulsifier, helping to mix ingredients that would normally separate, such as oil and water. This property is crucial in the production of processed foods like cheese spreads and salad dressings.
2.Texture Enhancement: It contributes to the texture and mouthfeel of processed foods, giving them a smoother and creamier consistency. DSP is often used in dairy products like processed cheese and evaporated milk.
3.PH Regulation: DSP serves as a buffering agent, helping to maintain the pH level of food products. This is important for stability and flavor preservation, particularly in canned goods and baked goods.
4.Leavening Agent: In some baking powders, DSP is used as a leavening agent to help baked goods rise and achieve a light and fluffy texture.
5.Preservative: DSP can also act as a preservative, extending the shelf life of certain food products by inhibiting the growth of bacteria and other microorganisms.
6.Flavor Enhancer: In certain applications, DSP may enhance the flavor of food products, particularly in savory dishes like soups and sauces.
