Trisodium Phosphate Use

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TRISODIUM PHOSPHATE

TSP (Trisodium Phosphate) is a common food additive and cleaning agent that has the following physical properties:

Appearance: It is usually a white crystalline powder or particle with an odorless or faint odor.

Solubility: It is easily soluble in water and releases heat when dissolved to form an alkaline solution. Insoluble in organic solvents such as ethanol and ether.

Density: about 2.5 g/cm³.

Melting point: generally around 73°C.

pH value:  about 12,  

Stability: TSP is stable under dry conditions, but gradually absorbs moisture and delixes in humid air.

Toxicity: TSP is safe in food-grade applications, but is corrosive in high concentrations and needs to be handled with caution.

As a fungicide, emulsifier, acidity regulator, chelator, water retention agent and stabilizer, it is used as a flocculant and fermentation nutrient in the processing and fermentation processes of beverages (water treatment).

In cheese production, TSP can be used as a flux to make cheese products easily melt and flow at 75 to 80 ° C to form soft mixed cheese. At the same time, TSP can chelate Ca2+ in cheese protein to dissolve the protein and emulsify the cheese.

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