Phosphoric Acid

An inorganic mineral acid that is the dominant acidulant in cola and root-beer formulations, providing the characteristic sharp pungent sourness of dark sodas. Multi-functional in food applications: acidulant, pH buffer, mineral fortifier, and chelating agent.

Clear, colorless, viscous liquid. Standard food-grade strength is 75 to 85 percent H3PO4. Stronger and weaker grades available for specialty applications.

We supply food-grade Phosphoric Acid from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Industry, LCD, and IC (electronic) grades are also available for non-food applications.

Common market grades include Food Grade 75 percent, Food Grade 85 percent (the dominant beverage grade), Pharmaceutical Grade meeting BP/USP/EP specifications, Industry Grade for fertilizer and metal-treatment use, and high-purity LCD and IC grades for electronics manufacturing.

Bulk shipments in tankers, IBC totes, and drums. Batch-level COA covering assay, heavy metals, color, chloride, sulphate, fluoride, and arsenic.

Phosphoric Acid is an inorganic triprotic acid produced industrially through two routes: the wet process from phosphate rock and sulfuric acid (yielding lower-purity industrial grade), and the thermal process from elemental phosphorus combustion (yielding food-grade and pharmaceutical-grade material).

Food-grade Phosphoric Acid is produced by the thermal process: elemental phosphorus is burned in air to phosphorus pentoxide, which is then hydrated and concentrated to the target H3PO4 strength. Additional purification steps remove arsenic, fluoride, and heavy metals to meet food specifications.

Regulated as E338 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, and EP pharmacopoeias, and approved by JECFA with a Maximum Tolerable Daily Intake of 70 mg per kg body weight expressed as phosphorus.

The molecule is the only mineral acidulant in widespread food use, distinct from the organic acids (citric, malic, lactic, etc.) that dominate the rest of the acidulant category. Its pungent sharpness is unique among food acidulants and cannot be replaced functionally in cola formulation.

Strategic role in cola manufacturing combines acidulant function with phosphate-mineral contribution: typical dosing in cola beverages is 0.06 percent H3PO4, contributing approximately 25 mg phosphorus per 12-ounce serving alongside the characteristic sharp sourness.

• Cola and root-beer beverages; the defining acidulant of dark soft drinks globally
• Cheese manufacturing and processed-cheese pH control
• Cured meat applications: sausages, deli meats, and prepared meat formulations
• Pharmaceutical applications: pH adjustment in oral and injectable formulations
• Mineral supplements as a phosphorus source
• Animal feed acidifier and mineral supplement
• Bakery leavening systems where phosphate acid is preferred
• Industrial applications: metal cleaning, rust removal, and surface treatment
• Fertilizer manufacturing as a feedstock for ammonium phosphate