Phosphoric Acid And Trisodium Phosphate 15475-67-9 TSP Chemical
98% Trisodium Phosphate TSP Cleaning Powder (CAS 15475-67-9)
| CAS | 15475-67-9 |
| EINECS | 231-509-8 |
| Appearance | White crystal |
| Crystalline Hydrate | 12 crystal water |
| Life span | Two years |
| Status | Chemical materials |
- Industrial grade (12 crystal water) TSP CAS 10101-89-0 - 98% Na3O4P 12H2O
- Industrial grade (anhydrous) TSP CAS 7601-54-9 - 98% Na3O4P
- TSP CAS 7601-54-9 - 97% Na3O4P
| Items for detecting and analyzing | Standard value % |
|---|---|
| Main content: trisodium phosphate ≥ | 98 |
| Sulphate (as SO4)≤ | 0.50 |
| Chlorine (as Cl) ≤ | 0.30 |
| Water insoluble≤ | 0.05 |
| Methyl orange alkalinity (Na2) | 16.5-19.0 |
| Iron (Fe)≤ | 0.01 |
| Arsenic (as As)≤ | 0.005 |
| Analysis | Test Method | Standard request |
|---|---|---|
| TSP content % | GB 25565-2010 | ≥97 |
| Water insoluble % | GB 25565-2010 | ≤0.2 |
| pH value (10g/mL) | GB 25565-2010 | 11.5～12.5 |
| Fluoride (as F) ppm | GB 25565-2010 | ＜50 |
| Arsenic (as As) ppm | GB 25565-2010 | ＜3 |
| Heavy Metal(as Pb) ppm | GB 25565-2010 | ＜10 |
| Lead ppm | GB 25565-2010 | ＜4 |
| Loss on drying % | GB 25565-2010 | ＜2 |
| P2O5 % | GB 25565-2010 | ≥43 |
- pH regulator: Regulate the pH of , improve taste and stability.
- Emulsifier: Help oil and water mix, improve the uniformity and texture of .
- Moisture retention agent: Retain the moisture of , improve taste and extend shelf life.
- Stabilizers: Enhance the structural stability of and prevent delamination or precipitation.
- Chelating agents: Bind to metal ions to prevent 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 : 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 additive, but the use limit must be followed by national or international standards.
Use limit: According to China's "Standard for the Use of under the National Standard for Safety" (GB 2760-2014), the maximum amount of trisodium phosphate used in varies by 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 categories.
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