Monosodium Phosphate MSP
| HS Code | 476670 |
| Chemical Formula | NaH2PO4 |
| Molar Mass | 119.98 g/mol |
| Appearance | White crystalline powder |
| Solubility In Water | Highly soluble |
| Ph Of Aqueous Solution | Acidic (pH around 4.5 - 5.5 for 1% solution) |
| Melting Point | 190 °C (dec.) |
| Density | 2.04 g/cm³ |
| Odor | Odorless |
| Hygroscopicity | Hygroscopic |
| Application | Used in food industry as a leavening agent, in water treatment, etc. |
As an accredited Monosodium Phosphate MSP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Monosodium Phosphate MSP is packaged in paper bags, covered with a moisture-proof layer, and tied firmly. The amount of each bag is based on the usual amount for easy handling. |
| Storage | Monosodium Phosphate MSP should be stored in a dry and ventilated warehouse, away from water, humidity and high temperature, and stacked neatly with gaps. |
| Shipping | Monosodium Phosphate MSP should be transported in a rain-proof place. Handle it gently during loading and unloading to prevent the packaging from leaking. Separate it from other items to avoid mistakes. |
Competitive Monosodium Phosphate MSP prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to sales2@liwei-chem.com.
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Tel: +8615380400285
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Historical Development
The development of Monosodium Phosphate MSP stems from people's unremitting exploration of the performance of food additives. In the early years, with the rise of the food industry, in order to meet the needs of quality and taste in food processing, scientific researchers conducted in-depth research on phosphate substances. After repeated experiments and practice, the preparation method of Monosodium Phosphate MSP was gradually mastered. As time goes by, the production technology continues to improve, its output and quality have been significantly improved, and its application in the food industry has become more and more extensive.
Product Overview
Monosodium Phosphate MSP is a white crystalline powder or granule, which is easily soluble in water. In the process of food processing, it can be used as an acidity regulator, buffer, nutritional supplement, etc. With its unique properties, it can effectively adjust the pH of food, improve food texture and stability, and play an important role in improving food quality.
Physical & Chemical Properties
In terms of physical properties, Monosodium Phosphate MSP is a white crystalline powder or granule, odorless, slightly sour, easily soluble in water, and its aqueous solution is acidic. In terms of chemical properties, it can react with alkali to neutralize and react with some metal ions to form complexes. In the food system, it can affect the chemical balance and physical properties of food by adjusting the pH value.
Technical Specifications & Labeling
Technical Specifications strictly limit the main content, impurity content, moisture content, pH value and other indicators of Monosodium Phosphate MSP. When labeling, the product name (Monosodium Phosphate MSP), specifications, manufacturer, production date, shelf life, implementation standards, usage methods and precautions must be clearly indicated on the packaging so that users can use the product accurately and safely.
Preparation Method
Monosodium Phosphate MSP is usually prepared with phosphoric acid and sodium hydroxide as raw materials. Phosphoric acid is slowly added to the sodium hydroxide solution, and the reaction temperature, time and material ratio are precisely controlled to fully carry out the neutralization reaction. After concentration, crystallization, drying and other processes, the Monosodium Phosphate MSP finished product is finally obtained. The entire preparation process requires strict control of the conditions of each link to ensure that the product quality meets the standards.
Chemical Reactions & Modifications
In the food system, Monosodium Phosphate MSP can participate in a variety of chemical reactions. In baked goods, it adjusts the acidity of the dough and promotes yeast fermentation; in beverage production, it acts as a buffer to stabilize the pH value of the beverage. Through chemical modification, its performance can be optimized to better meet the needs of different food processing scenarios.
Synonyms & Product Names
Monosodium Phosphate MSP is also known as sodium dihydrogen phosphate. In the food industry and related fields, these two names are widely used to facilitate the description and communication of the product in different occasions.
Safety & Operational Standards
In terms of safety, Monosodium Phosphate MSP must strictly follow food safety standards and be certified by authoritative authorities to be harmless to human health within the prescribed dosage range. Operational Standards cover all aspects from raw material procurement, production and processing to storage, transportation and use, requiring strict compliance with standardized procedures to ensure stable product quality, safety and reliability.
Application Area
Monosodium Phosphate MSP is widely used in the food field. In meat processing, it can improve the water retention and tenderness of meat; in dairy products, it can prevent milk protein coagulation; in the production of pasta products, canned foods, beverages, etc., it can improve food quality and taste by adjusting acidity and improving texture.
Research & Development
Currently, the research and development of Monosodium Phosphate MSP mainly focuses on optimizing production processes, improving product purity and production efficiency, and reducing production costs; exploring its new applications in functional foods and special diets; studying its synergistic mechanism with other food additives to develop better quality food products.
Toxicity Research
A large number of Toxicity Research studies have shown that within the reasonable dosage range, Monosodium Phosphate MSP has no obvious toxic effects on the human body and is relatively safe. Long-term and moderate intake of foods containing this additive will not cause adverse effects on human health and can be safely used in food processing and production.
Future Prospects
Looking to the future, Monosodium Phosphate MSP is expected to usher in new development opportunities in the food industry. As consumers' requirements for food quality and safety continue to increase, its production process will continue to develop in the direction of green, environmental protection, and intelligence, and product performance will be further optimized, playing a more important role in the development of new foods and the upgrading of traditional foods.
Where to Buy Monosodium Phosphate MSP in China?
As a trusted Monosodium Phosphate MSP manufacturer, we deliver:
Factory-Direct Value: Competitive pricing with no middleman markups, tailored for bulk orders and project-scale requirements.
Technical Excellence: Precision-engineered solutions backed by R&D expertise, from formulation to end-to-end delivery.
Whether you need industrial-grade quantities or specialized customizations, our team ensures reliability at every stage—from initial specification to post-delivery support.
As a leading Monosodium Phosphate MSP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
How to control the dosage of Monosodium Phosphate MSP in food processing?
Although Monosodium Phosphate MSP is a good agent in food processing, the control of dosage is related to food quality and safety, and must be cautious. Its dosage depends on the type of food, processing technology and expected effect. In baked goods, if it is used as a fermentation promoter, too much dosage will cause fermentation to be too fast, and bread and pastries will collapse and deform easily; too little dosage will cause insufficient fermentation and poor taste. Generally speaking, the dosage is between several taels per hundred kilograms of raw materials. In beverage production, when used as an acidity regulator, the dosage must be precisely matched to the taste requirements and stability requirements. Too much will taste too strong, and too little will not be enough. It is usually added in a ratio of a few thousandths. In meat products, flour products, etc., when improving the texture and water retention, the dosage must also be carefully weighed according to the characteristics of the raw materials and the requirements of the finished product. In short, controlling the amount is like holding a scale to measure something. A slight error can lead to a great error. Repeated experiments and accumulated experience are needed to be able to use it freely.
Storage of Monosodium Phosphate MSP, what should I pay attention to?
When storing Monosodium Phosphate MSP, the choice of environment and protection are crucial. It is advisable to choose a dry, ventilated, and cool warehouse. If you store treasures in a secret room, isolate them from moisture and heat sources. The floor of the warehouse needs to be raised to prevent moisture from eroding from bottom to top; it should not be stored together with alkaline substances and toxic and harmful chemicals. Due to its chemical properties, it is easy to react with alkali, and it may be contaminated and deteriorated when mixed with poisons. Sealed plastic woven bags are often used for packaging, lined with food-grade film to ensure tightness and seamlessness to prevent external intrusion. During storage, regular inspections should be carried out to see if there are any abnormalities such as caking and discoloration. In case of humid weather, it is necessary to strengthen protection and check the sealing of the packaging. Only in this way can Monosodium Phosphate MSP be stored for a long time without losing its quality, so that it can be used in case of emergency.
What are the difficulties in preparing Monosodium Phosphate MSP?
Monosodium Phosphate MSP is usually prepared by neutralization reaction with phosphoric acid and sodium hydroxide as raw materials. However, this process is not easy and there are many difficulties. First, the raw material ratio must be accurate. A slight deviation in the ratio of phosphoric acid to sodium hydroxide will affect the purity and performance of the product. If there is too much acid, there will be excess acid, and if there is too little, there will be excess alkali, which will make it difficult to produce high-quality products. Second, the control of reaction temperature and time is extremely critical. If the temperature is too high, it is easy to cause side reactions and product decomposition; if the temperature is too low, the reaction will be slow and difficult to fully proceed. If the time is too short, the reaction will be incomplete; if the time is too long, the energy consumption will increase and the product properties may change. Subsequent concentration, crystallization, drying and other processes also require delicate operation. Improper concentration will affect the crystal morphology, and inappropriate drying will affect the water content and stability of the product. The entire preparation process is like walking on a tightrope. You need to be cautious and careful at every step to produce qualified Monosodium Phosphate MSP.
Is it feasible to use Monosodium Phosphate MSP with other additives?
Monosodium Phosphate MSP and other additives should be used with caution. Because it is an acidity regulator, it can synergize with some additives. For example, when used with some leavening agents in baking, it can adjust the reaction rate and make the pastry expand better; when used with some water retaining agents in meat products, it can enhance the water retention of meat. However, not all additives are compatible with it. When strong alkaline additives meet it, it will be like ice and fire hitting each other, and a neutralization reaction will occur, weakening the effectiveness of each other and even producing undesirable substances. Some additives with high metal ion content may also react with Monosodium Phosphate MSP to change the properties of the system. Therefore, before sharing, be sure to check the physical properties of each additive in detail, or conduct a small-scale test, such as a strategist to ensure that there is no conflict and can work together, so that it can be mixed and used to maximize its effectiveness.
How to ensure safety when using Monosodium Phosphate MSP?
When using Monosodium Phosphate MSP, safety is more important than Mount Tai. Operators need to wear protective gloves, masks, goggles and other equipment, such as wearing armor and holding sharp weapons, to prevent it from contacting the skin and splashing into the eyes. If accidentally contacted, it should be immediately rinsed with plenty of clean water, such as flooding to wash away dirt, and then seek medical treatment depending on the situation. During storage, strictly follow relevant regulations, keep away from fire and heat sources, keep the packaging intact, and avoid mixing with hazardous chemicals. During transportation, use appropriate tools to prevent packaging damage and product leakage. During use, add it strictly according to the prescribed dosage, and do not arbitrarily exceed the dosage in pursuit of effect. Excessive use may affect food safety and cause potential harm to human health. At the same time, the workplace must be well ventilated and equipped with necessary emergency treatment equipment and medicines, like fortified cities, in case of emergency, to ensure safe use.
