Disodium Phosphate
Disodium phosphate holds pH around 9 in solution, which suits dairy systems where calcium must be sequestered without a sharp pH drop.
Key Specifications
| CAS number | 7558-79-4 |
|---|---|
| E number | E339 |
| Assay | 98-103 percent |
| pH (1% solution) | 8.8-9.4 |
| Forms | Anhydrous / dihydrate / dodecahydrate |
| Mesh | 30 / 60 |
Buffering in the alkaline range
Disodium phosphate holds pH around 9 in solution, which suits dairy systems where calcium must be sequestered without a sharp pH drop.
Emulsifying salt in processed cheese
It disperses casein and allows smooth melting, often blended with citrate or polyphosphate depending on the melt texture wanted.
Typical Applications
- Processed cheese — 1-3 percent as part of the emulsifying salt blend.
- Dairy and meat — 0.1-0.5 percent for pH control and water binding.
Frequently Asked Questions
Which hydrate should I choose?
Anhydrous for dry blends, dodecahydrate where a solution is prepared directly.
Can it replace sodium citrate?
Yes in cheese, with a slightly different melt and a higher pH.
Does it add sodium?
Yes, so it counts against sodium reduction targets.
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