Phosphoric Acid 75% (Food Grade)

Orthophosphoric acid, H3PO4, supplied at 75 percent active concentration as a clear viscous liquid. The standard food-additive form of phosphoric acid for cola beverages, processed cheese, and dairy pH adjustment.

Colorless to pale yellow viscous liquid with no odor. Miscible with water in all proportions; strongly acidic with three dissociation constants spanning the food-processing pH range.

We supply food-grade Phosphoric Acid 75% from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Thermal-process (furnace-grade) origin is the default for food and pharmaceutical applications, avoiding the heavy-metal and arsenic background of wet-process material.

Common market grades include food-grade 75 percent thermal-process liquid (FCC compliant), pharmaceutical USP/EP grade for parenteral and tablet use, and 85 percent concentrated industrial grade for non-food applications. Thermal-process origin should be specified for any food-contact application.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, chloride, sulfate, fluoride, arsenic, heavy metals, and microbiology.

Phosphoric Acid was first prepared in pure form by Antoine Lavoisier in the late eighteenth century, but its widespread industrial use dates from the late nineteenth century with the development of the wet-process route from phosphate rock. Modern food-grade production is overwhelmingly by the thermal process: phosphate rock is reduced in an electric furnace to elemental phosphorus, which is then burned in air to phosphorus pentoxide and hydrated to phosphoric acid.

The thermal-process route produces a high-purity acid with low heavy-metal and arsenic content suitable for food and pharmaceutical specifications. Wet-process acid, made by reaction of sulfuric acid with phosphate rock, contains higher levels of metallic impurities and is generally limited to fertilizer and industrial applications.

Regulated in the EU as E338, classified as Generally Recognized as Safe by the U.S. FDA under 21 CFR 182.1073 for various food applications, listed in USP, EP, and JP monographs, and approved by JECFA within the phosphorus from food additives Maximum Tolerable Daily Intake framework.

Mechanism in finished products is direct strong-acid pH adjustment combined with phosphate-buffer capacity. In cola beverages, phosphoric acid provides the characteristic sharp tangy acidity that defines the cola flavor profile, along with the low pH (typically 2.5 to 3.5) that contributes to microbial stability. In processed cheese, calibrated addition of phosphoric acid lowers pH to the casein-melt range and provides phosphate buffering that stabilizes the emulsion against breakdown during slicing and re-heating.

Strategic positioning: 75% food-grade phosphoric acid is the standard format for industrial beverage and dairy formulators. The lower concentration relative to 85% industrial-grade material reflects the practical handling and safety requirements of food-plant dosing systems. Thermal-process origin and FCC compliance distinguish food-grade material from cheaper wet-process alternatives.

• Acidulant in cola-flavored carbonated beverages, the dominant food application by volume
• pH adjustment and acidification in processed-cheese manufacturing, particularly American and slice cheese
• Yeast nutrient and acidulant in industrial fermentation and bread-making
• Acidity buffer in dairy beverages, flavored milks, and protein drinks
• Metal-surface treatment and rust converter in food-plant equipment outside direct contact
• Pharmaceutical tablet excipient and oral-solution pH adjuster
• Animal feed phosphorus source and acidulant in poultry and swine nutrition
• Personal-care pH adjuster in mouthwash, shampoo, and skin formulations
• Sugar refining and starch hydrolysis as an acid catalyst