Sodium phosphate dibasic dodecahydrate CAS 10039-32-4

What is Sodium Phosphate Dibasic Dodecahydrate?

Sodium phosphate dibasic dodecahydrate , also known as sodium hydrogen phosphate dodecahydrate , is an inorganic salt composed of sodium ions, hydrogen phosphate ions, and water of crystallization. It belongs to the sodium salt phosphate category.

Its common chemical formula is:

Na₂HPO₄⋅12H₂O​​​​​​

in:

· Na+ represents sodium ions;

· HPO42− represents hydrogen phosphate ions ;

· 12H2O represents twelve molecules of water of crystallization .

It is a hydrated form of disodium phosphate . Compared with anhydrous disodium hydrogen phosphate, the dodecahydrate contains more water of crystallization, therefore special attention needs to be paid to the effective content, usage conversion, storage stability, and formulation calculation.

Food-grade sodium phosphate dibasic dodecahydrate is typically a white or colorless crystalline, granular, or crystalline powder . It is readily soluble in water, and its aqueous solution is weakly alkaline. It has good buffering capacity and is commonly used in food systems to adjust pH and stabilize formulations.

Food-grade sodium phosphate dibasic dodecahydrate typically has the following characteristics:

· White or colorless crystalline substance ;

· Easily soluble in water ;

· The aqueous solution is weakly alkaline ;

· Contains sodium and phosphate ;

· It has buffering and pH regulating functions ;

· It can participate in compound phosphate systems ;

· It can improve the binding state of protein and water ;

· It can improve the stability of some food processing steps ;

· Food-grade products require strict control over indicators such as heavy metals, arsenic, lead, fluoride, and insoluble matter .

What are the main uses of food-grade Sodium Phosphate Dibasic Dodecahydrate?

The core uses of food-grade sodium phosphate dibasic dodecahydrate include acidity regulation, buffering, water retention, emulsion stabilization, protein modification assistance, compound phosphate composition, and processing quality improvement .

1. Acidity regulator

Sodium phosphate dibasic dodecahydrate aqueous solution is weakly alkaline and can be used to adjust the pH of food systems.

Main function:

· Adjusting the pH of food;

· Neutralizes some of the acidic components;

· Stabilize product pH;

· Improve flavor balance;

· Affects protein state;

· Improve the stability of some food processing methods.

Possible applications:

· drinks;

· Dairy products;

· Meat products;

· Aquatic products;

· condiment;

· Baked goods;

· Compound food additives.

pH affects the taste, color, protein stability, microbial control, and shelf life of food, so acidity adjustment is one of the important uses of food-grade disodium hydrogen phosphate.

2. Buffer

Phosphates have good buffering capacity and can help food systems maintain a relatively stable pH during processing and storage.

Main function:

· Resistant to pH fluctuations;

· Maintain formula stability;

· Reduce protein precipitation;

· Improve thermal working stability;

· Stabilizes the taste of beverages or dairy products;

· It forms a buffer system when used with acidulants.

Typical applications:

· Dairy beverages;

· Protein drinks;

· Sports drinks;

· Solid beverages;

· sauce;

· Pickling liquid;

· Compound additives.

In protein drinks and dairy products, pH stability is crucial for preventing sedimentation, flocculation, and stratification.

3. Moisture-retaining agent

In meat and seafood products, sodium phosphate dibasic dodecahydrate can be used as part of a compound phosphate system to help improve water retention.

Main function:

· Improve the water-holding capacity of meat products;

· Reduce juice loss during processing and freezing;

· Improve tenderness;

· Enhances juiciness;

· Improve product yield;

· Improve sliceability and tissue structure.

Possible applications:

· Ham;

· sausage;

· Luncheon meat;

· meatball;

· Prepare chicken;

· Surimi products;

· Shrimp;

· Frozen fish fillets.

Phosphates typically do not function alone, but rather work in conjunction with salt, protein, starch, colloids, and other phosphates to affect the texture of food.

4. Emulsion stabilizers

In processed cheeses and certain emulsified foods, phosphates can serve as part of an emulsifying salt system, helping proteins and fats form a stable structure.

Main function:

· Promotes protein dispersion;

· Improve fat emulsification;

· Improve system homogeneity;

· Improve cheese texture;

· Reduce oil-water separation;

· Improve thermal stability.

Possible applications:

· Processed cheese;

· Cheese sauce;

· Cream condiments;

· Emulsified sauces;

· Compound dairy products.

In processed cheese, phosphates are often used in combination with emulsifying salts such as citrates to achieve ideal melting properties, slicing properties, and texture.

5. Protein modification aids

Phosphates can affect the charge state and water-binding capacity of proteins, and are therefore commonly used in the processing of meat, seafood, and dairy products.

Main function:

· Improve muscle protein solubility;

· Improves the water-holding capacity of proteins;

· Improve gel structure;

· Improve elasticity and tenderness;

· Reduce processing losses;

· Improve freezing and thawing stability.

Typical applications:

· Surimi products;

· Minced meat products;

· Hot pot meatballs;

· Marinating of meat products;

· Aquatic prepared products.

6. Key components of compound phosphates

In food processing, compound phosphates are often used instead of single phosphates. Sodium phosphate dibasic dodecahydrate can be compounded with other phosphates to achieve better overall results.

Commonly used compatibility pairs include:

· Sodium tripolyphosphate;

· Sodium pyrophosphate;

· Sodium hexametaphosphate;

· Sodium dihydrogen phosphate;

· Trisodium phosphate;

· Dipotassium hydrogen phosphate;

· Citrate.

Purpose of compounding:

· Adjust pH;

· Enhance water retention;

· Improve emulsification;

· Stable proteins;

· Improve processing adaptability;

· Balance flavor and texture;

· To reduce the disadvantages of using a single type of salt.

7. Sources of mineral salts and electrolytes

Sodium phosphate dibasic dodecahydrate contains sodium and phosphate and can be used as a mineral salt component in some foods.

Possible applications:

· Sports drinks;

· Electrolyte powder;

· Nutritional drinks;

· Special dietary products;

· Complex mineral formula.

However, because it leads to the intake of sodium and phosphorus, its use must be controlled in accordance with nutrition labeling and regulatory requirements.

8. Processing aids and formulation stabilizing ingredients

In some food processing, it can also be used as an auxiliary ingredient to help stabilize the production process.

Possible uses:

· Improve ingredient solubility;

· Adjusting ionic strength;

· Improve thermal working stability;

· Reduce the risk of protein precipitation;

· Improve the stability of compound additives;

· Improve process consistency.

Summarize

Sodium phosphate dibasic dodecahydrate , also known as disodium hydrogen phosphate dodecahydrate , is a common sodium phosphate salt in the food industry. Its chemical formula is:

Na₂HPO₄⋅12H₂O​​​​​​

It is usually a white or colorless crystalline substance, easily soluble in water, and its aqueous solution is weakly alkaline, with good buffering and acidity regulating capabilities.

In our daily lives, we may come into contact with food-grade sodium phosphate dibasic dodecahydrate through the following products:

· Meat products;

· Aquatic products and seafood products;

· Dairy and cheese products;

· Beverages and solid beverages;

· Baked goods and premixed powders;

· Seasonings and compound seasonings;

· Prepared meals and frozen foods.

The main uses of food-grade sodium phosphate dibasic dodecahydrate include:

· Acidity regulator;

· Buffer;

· Moisture-retaining agent;

· Emulsion stabilizers;

· Protein modification aid;

· Key components of compound phosphates;

· Sources of mineral salts and electrolytes;

· Processing aids and formulation stabilizing ingredients.

Finally, it must be emphasized that food-grade sodium phosphate dibasic dodecahydrate must be used within the limits stipulated by food regulations and standards; industrial-grade products cannot be used in food processing or for human consumption. For food companies, selecting compliant food-grade raw materials, correctly distinguishing between dodecahydrate and anhydrous dodecahydrate, accurately calculating the addition amount, paying attention to the total sodium and phosphate content, and conducting application testing and ensuring label compliance are key to the safe and effective use of disodium hydrogen phosphate dodecahydrate.