Food Grade98% ,Industrial grade98%,Sodium Phosphate Monobasic Monohydrate CAS 10049-21-5

What is Sodium Phosphate Monobasic Monohydrate? How does it work? What are its food-grade applications?

I. What are Sodium Phosphate Monobasic Monohydrate? How do they work?

Sodium phosphate monobasic monohydrate, or sodium dihydrogen phosphate monohydrate, is a hydrate of sodium dihydrogen phosphate which contains one water of crystallisation. It has the molecular formula NaH₂PO₄·H₂O and a CAS number of 10049-21-5. It is a white crystalline powder, readily soluble in water. The aqueous solution is weakly acidic (pH approx. 4.1-4.5 at 1% solution). It is an important acidity regulator and pH buffer in the food industry, used in the production of beverages, condiments, dairy products, biscuits and meat processing, etc. It is also widely used as a leavening agent, acidulant, moisture retainer, emulsion stabiliser, nutrient fortifier and metal ion chelating agent.

A little bit of info: Chinese name: Sodium dihydrogen phosphate monohydrate English name: Sodium Phosphate Monobasic Monohydrate (Also known as sodium dihydrogen phosphate monohydrate, sodium dihydrogen phosphate monohydrate, abbreviated as MSP) CAS number: 10049-21-5 Molecular formula: NaH2PO4·H2O Molecular weight: about 137.99 Appearance: white crystalline powder or granules Solubility: easy to dissolve in water, insoluble in ethanol, ether, chloroform The aqueous solution is a weak acid (pH of 1% aqueous solution at 25℃ is about 4.1-4.5) Density: ~2.04 g/cm^3; Melting point: ~100℃ (upon removal of water of crystallisation). Odourless, hygroscopic.

The sodium dihydrogen phosphate monohydrate molecule in the structure consists of a sodium ion, a dihydrogenphosphate ion and a water of crystallisation molecule. The phosphorus atom is at the center and forms a tetrahedron with four oxygen atoms, two of which are hydroxyl groups, one is an oxygen anion and one is a double oxygen bond. The dihydrogen phosphate ion is negatively charged and is attracted to the sodium ion by ionic bonds. The water molecule is incorporated into the crystal lattice as a water of crystallisation. The dihydrogen phosphate ion (H 2 PO 4 ) is a weakly acidic compound and has buffering capacity as it can dissociate further to release hydrogen ions, which is the structural basis of its regulatory function as an acid salt in the food industry.

Sodium dihydrogen phosphate monohydrate is a white crystalline powder or granules in physical form. It is easily soluble in water, but insoluble in ethanol, ether and chloroform. Its aqueous solution is weakly acidic (pH about 4.1-4.5). Its density is about 2.04 g/cm³. Its melting point is about 100℃ (after removing the water of crystallisation). It is odourless and hygroscopic. It should be stored in a sealed, dry and cool place.

Sodium dihydrogen phosphate monohydrate is a chemically acidic salt . It dissociates in water to give dihydrogen phosphate ions and hydrogen ions . This makes the aqueous solution weakly acidic . The dihydrogen phosphate and hydrogen phosphate ions are a buffer pair . This means that they provide pH buffering capacity . It can react with alkaline leavening agents such as sodium bicarbonate to release carbon dioxide gas . It can chelate metal ions such as calcium , magnesium and iron . It loses its water of crystallisation and further dehydrates on heating .

Sodium phosphate, monobasic, monohydrate is used in beverages, baked goods, meat products, dairy products, and fortified foods. Their main mechanisms of action are as follows:

The dissociation mechanism of acid salts : Dihydrogen phosphate ions dissociate into hydrogen ions in aqueous solution , making the aqueous solution weakly acidic . The basis for adjusting the pH and sourness of food .

Buffer system : Phosphate buffer pair mechanism : pH changes are resisted by a buffer pair of dihydrogen phosphate and hydrogen phosphate ions during processing and storage .

Acid-Base Gas Generation Mechanism: acidic salts react with alkaline leavening agents, such as sodium bicarbonate, to generate carbon dioxide gas, which is the leavening agent in biscuits and pastries.

Protein water-holding mechanism : Phosphate ions increase the protein charge and ionic strength, improving the water-holding and gelling properties of meat proteins, which provide the basis for moisture retention and tenderisation.

Chelation and Nutritional Mechanism: Phosphate chelates metal ions such as calcium, magnesium and iron, thus preventing oxidation and discolouration, whilst providing a readily absorbable source of phosphorus, fundamental for colour protection, freshness retention and nutritional fortification.

II . All uses of food-grade Sodium Phosphate Monobasic Monohydrate

1. Beverages and Seasonings

Regulator of acidity

It is used as a food acidity regulator for acidity regulation and flavour enhancement in carbonated drinks, fruit juices, dairy beverages and condiments.

Related Products: carbonated drinks, fruit juice drinks, mixed seasonings, etc.

pH buffering

It acts as a pH buffer and helps to maintain pH stability during processing and storage together with hydrogen phosphate.

Related Products: Buffer Salt Systems, Dairy Buffers, Flavouring Buffers, Etc.

2. Yeast and Bread-Making

Acid agents and leavening agents in bakery

Biscuits, pastries and bread leaven. The acid part of the leavening agent reacts with alkaline leavening agents, such as sodium bicarbonate, to produce gas.

Related products: Baking powder, leavening agents, biscuit & pastry premixes etc.

Source of Nutrients (fermented)

It is a source of phosphorus and a nutrient component of fermented foods and it promotes the growth and fermentation of microorganisms such as yeast.

Related Products: pastry starter, brewing nutrient salt, fermentation culture medium, etc.

3. Sector of meat and aquatic products

Water retention agent

It is used as moisture retainer for meat and aquatic products, improving water retention, tenderness and yield.

Related Products:  Gammon sausage, luncheon meat, cooked meat products and processed aquatic products, etc.

4. Dairy & Frozen Foods Sector

Emulsifiers and stabilisers

It is an emulsifying and stabilising agent for dairy products and frozen foods which helps to preserve the homogeneity of systems such as ice-cream, dairy drinks and processed cheese.

Related products: Ice cream, dairy drinks, processed cheese, frozen desserts etc.

5. Dietary supplements and nutritional fortification

Nutritional boosters

It is used as a phosphorus fortifier for adding phosphorus to fortified foods and dietary supplements.

Related Products:: fortified foods, dietary supplements, phosphorus-enriched drinks, etc.

6. Food Storage and Processing

Metal-chelating agents

It is a metal ion chelating agent that chelates metal ions such as calcium magnesium and iron to prevent oxidation and discolouration and to help protect colour and preserve freshness.

Related Products:food colour protectants, antioxidant additives, preservatives and process aids etc.

III. Summary

Sodium Phosphate Monobasic Monohydrate (CAS 10049-21-5) is the crystalline hydrate of sodium dihydrogen phosphate, containing sodium ions and dihydrogen phosphate ions plus one molecule of water of crystallisation. The dihydrogen phosphate ion can dissociate, release hydrogen ions and form a buffer pair with hydrogen phosphate ions, so it has multiple functions, including weak acidity, buffering, gas production, water retention, chelation and nutrition. It is a unique food phosphate that quietly supports the modern food industry, from beverage flavouring to baking fermentation, from meat processing to nutritional supplements. It is present in the acidity of carbonated beverages, the leavening of biscuits, the water retention of sausages, the stabilising system of ice cream, and the phosphorus fortification of dietary supplements. Knowing its acidic salt structure and phosphate nature explains why it is such an important food additive, providing many functions.