Trisodium Phosphate Food Grade TSP
| HS Code | 871442 |
| Chemical Formula | Na3PO4 |
| Molar Mass | 163.94 g/mol |
| Appearance | White, granular or crystalline powder |
| Solubility In Water | Soluble |
| Ph In Solution | Highly alkaline (pH around 12 in 1% solution) |
| Odor | Odorless |
| Taste | Salty, bitter taste |
| Density | 1.62 g/cm³ |
| Melting Point | 1,340 °C |
| Hygroscopicity | Hygroscopic (absorbs moisture from the air) |
As an accredited Trisodium Phosphate Food Grade TSP factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Trisodium Phosphate Food Grade TSP should be packaged in a thick wooden box or ceramic jar with moisture-proof paper inside. The seal is tight. Each box can hold 100 kilograms and is marked with the product name for easy identification. |
| Storage | Trisodium Phosphate Food Grade TSP should be stored in a dry place away from heat sources and acids. The stacking should be orderly with gaps to allow air circulation. |
| Shipping | Trisodium Phosphate Food Grade TSP should be protected from rain. Avoid rough loading and unloading to prevent the box and jar from breaking. Separate it from other items to avoid confusion. |
Competitive Trisodium Phosphate Food Grade TSP 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 Trisodium Phosphate Food Grade TSP originated from people's exploration of the functions of food additives. In the past, with the rise of the food processing industry, people's demand for food quality and preservation increased day by day. Scientists delved into phosphate substances and gradually mastered the preparation process of Trisodium Phosphate Food Grade TSP through repeated experiments and practices. After years of changes, production technology has been continuously innovated, and its output and quality have been greatly improved, occupying an important position in the field of food industry.
Product Overview
Trisodium Phosphate Food Grade TSP is a white crystalline powder or granular, with good water solubility. It can be used as an acidity regulator, moisture retention agent, quality improver, etc. in food processing. It can effectively improve the taste, stability and shelf life of food, and is widely used in the food industry.
Physical & Chemical Properties
In terms of physical properties, Trisodium Phosphate Food Grade TSP is a white crystalline powder or granule, odorless, salty, easily soluble in water, and its aqueous solution is alkaline. In terms of chemical properties, it can react with acid to neutralize, can chelate with metal ions, can adjust the pH value in the food system, and affect the structure and performance of the food.
Technical Specifications & Labeling
Technical Specifications have strict regulations on the main content, impurity content, moisture content, pH value and other indicators of Trisodium Phosphate Food Grade TSP. When labeling, the product name (Trisodium Phosphate Food Grade TSP), specifications, manufacturer, production date, shelf life, implementation standards, usage methods and precautions must be clearly indicated on the package to facilitate users to use it correctly and safely.
Preparation Method
Trisodium Phosphate Food Grade TSP is usually prepared with phosphoric acid and sodium hydroxide as raw materials. Phosphoric acid is slowly added to the sodium hydroxide solution, the reaction temperature and material ratio are controlled, the neutralization reaction is fully carried out, and then after concentration, crystallization, drying and other processes, the Trisodium Phosphate Food Grade TSP finished product is finally obtained. During the preparation process, the conditions of each link must be accurately controlled to ensure that the product quality meets the standards.
Chemical Reactions & Modifications
In the food system, Trisodium Phosphate Food Grade TSP can undergo many chemical reactions. In meat processing, it can enhance the water retention and tenderness of meat by chelating with metal ions; in pasta products, it can adjust the pH of the dough and improve the gluten network structure. By chemically modifying it, its performance can be optimized to make it more suitable for different food processing needs.
Synonyms & Product Names
Trisodium Phosphate Food Grade TSP is also known as trisodium phosphate. In the food industry, these two names are well-known and are often used interchangeably in different literature and production scenarios to refer to the product.
Safety & Operational Standards
In terms of safety, Trisodium Phosphate Food Grade TSP must strictly follow food safety standards and be authoritatively tested and certified to be harmless to human health within the prescribed dosage range. Operational Standards require that standardized processes must be followed from raw material procurement, production and processing to storage, transportation and use to ensure stable product quality, safety and reliability.
Application Area
Trisodium Phosphate Food Grade TSP is widely used in the food field. In meat products, it can be used as a water retaining agent and quality improver; in dairy product processing, it can prevent milk fat from agglomerating; in beverage production, it can adjust pH value and stability; it is also used in pasta products, canned foods, etc. to improve food quality and taste.
Research & Development
At present, the research and development of Trisodium Phosphate Food Grade TSP mainly focuses on optimizing production processes, reducing energy consumption and production costs; exploring its application in new functional foods; and studying its synergistic mechanism with other food additives to further improve food quality and performance.
Toxicity Research
A large number of Toxicity Research shows that within the reasonable dosage range, Trisodium Phosphate Food Grade TSP has no obvious toxic effects on the human body and is relatively safe. Long-term and appropriate intake will not cause adverse effects on human health and can be safely used in food processing and production.
Future Prospects
Looking to the future, Trisodium Phosphate Food Grade TSP is expected to usher in new developments in the food industry. With consumers' increasingly stringent requirements for food quality and safety, its production process will continue to improve in the direction of green, environmental protection, and high efficiency, and product performance will continue to be optimized, playing a more critical role in the development of new foods and the upgrading of traditional foods.
Where to Buy Trisodium Phosphate Food Grade TSP in China?
As a trusted Trisodium Phosphate Food Grade TSP 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 Trisodium Phosphate Food Grade TSP supplier, we deliver high-quality products across diverse grades to meet evolving needs, empowering global customers with safe, efficient, and compliant chemical solutions.
What are the unique uses of Trisodium Phosphate Food Grade TSP in food processing?
Trisodium Phosphate Food Grade TSP is a versatile player in the field of food processing. When making meat products, it can closely combine with the metal ions in the meat, just like stringing pearls together, reshaping the muscle protein structure and enhancing water retention. Meat products treated with it are not easy to lose moisture during the cooking process, and the taste is fresh and juicy. In the dairy industry, TSP can act as an excellent stabilizer, adjust the pH value of the emulsion, prevent protein coagulation, keep the dairy products uniform and delicate, and extend the shelf life. In the processing of noodle products, it can improve the rheological properties of the dough, enhance the toughness of the gluten, make the noodles more chewy, and not rotten after long cooking. In addition, in the food cleaning process, TSP can effectively remove grease and dirt on the surface of the food with its good decontamination ability, ensuring food safety and hygiene, just like putting a clean coat on the food.
How to use Trisodium Phosphate Food Grade TSP correctly?
When using Trisodium Phosphate Food Grade TSP, you need to be careful according to different food types and processing techniques. When used for water retention in meat products, TSP is generally prepared into a 0.2% - 0.5% solution, and the meat is fully absorbed by injection or soaking. The soaking time depends on the quality of the meat. Poultry meat is soft in texture and can be soaked for several hours; livestock meat is tough and the time can be appropriately extended. In dairy production, TSP is accurately weighed according to the formula and slowly added during the stirring process to ensure that it is evenly dispersed in the emulsion to fully exert its stabilizing effect. When processing noodle products, TSP can be pre-mixed with flour and other raw materials, and the addition amount is usually controlled at 0.1% - 0.3%, which can effectively improve the performance of the dough. In the food cleaning process, a TSP solution of appropriate concentration is prepared according to the degree of dirt, the food is soaked in it, and then rinsed with clean water to achieve the purpose of cleaning.
What are the effects of long-term consumption of foods containing Trisodium Phosphate Food Grade TSP on human health?
The reasonable use of Trisodium Phosphate Food Grade TSP in food production in accordance with regulations generally does not cause harm to human health. As a legal food additive, it can be excreted by the human body through its own metabolism at normal intake. However, long-term and large-scale consumption of foods containing excessive TSP may bring health risks. Excessive intake of phosphorus will disrupt the calcium-phosphorus balance of the human body and interfere with calcium absorption, especially for children in the growth and development stage, which may affect the normal development of bones and teeth. For adults, long-term excessive intake may increase the risk of osteoporosis, increase the burden on the kidneys, and affect kidney function. Therefore, food producers should strictly abide by the use standards, and consumers should also maintain a balanced diet and avoid excessive intake of foods containing this additive.
How should Trisodium Phosphate Food Grade TSP be properly stored?
To store Trisodium Phosphate Food Grade TSP, you need to carefully choose a suitable environment. It should be placed in a cool, dry and well-ventilated place, away from direct sunlight, because high temperature and humidity environment can easily cause TSP to absorb moisture and agglomerate, thus affecting its performance and use effect. The storage temperature should be kept at room temperature, not too high or too low. At the same time, TSP should be stored separately from toxic, harmful and strong-smelling substances to prevent mutual contamination and ensure that its quality is not affected. The storage container must be tightly sealed. You can choose sealed bags, sealed cans or special plastic barrels, etc., and seal them in time after each use to prevent moisture from the air from entering. Check the stored TSP regularly. If agglomeration is found, it is necessary to determine whether it affects the use and treat it if necessary to ensure that it always maintains good performance during storage.
What effect will Trisodium Phosphate Food Grade TSP produce when used with other food ingredients?
Trisodium Phosphate Food Grade TSP often produces a wonderful synergistic effect when used with other food ingredients. In meat processing, it is used with salt, and the two complement each other. TSP can enhance the absorption of salt by meat, not only improving the water retention of meat products, but also better adjusting the flavor and making the meat more delicious. When mixed with colloids such as carrageenan, it can build a more stable gel network in meat, further enhance the elasticity and water holding capacity of meat products, and improve product texture. In dairy production, it can be combined with casein to optimize the structure of casein, improve the stability of dairy products, and prevent protein precipitation. In the process of making pasta products, it can synergize with starch to delay starch aging, so that pasta products can maintain a soft taste for a longer period of time and extend the shelf life. However, when using them together, you need to pay attention to the proportion of each raw material and the order of addition to give full play to its best effect.
