Trisodium Phosphate (TSP)

Sodium orthophosphate in its fully neutralized form, Na3PO4. A strongly alkaline phosphate used in food for pH adjustment, emulsification, and protein modification.

White to colorless crystalline powder or granules. Supplied as anhydrous, monohydrate, and dodecahydrate forms; the dodecahydrate is the dominant food-grade format. Solutions are strongly alkaline, with 1 percent solution pH near 12.

We supply food-grade Trisodium Phosphate from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include food-grade anhydrous, food-grade dodecahydrate (the FCC standard form), and pharmaceutical grade for select tablet and buffer applications. Industrial-grade material is supplied separately for non-food uses.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, fluoride, water-insoluble matter, heavy metals, and microbiology.

Trisodium Phosphate has been a commercial chemical since the late nineteenth century, originally used as a household cleaner and water softener. Food-grade applications developed in parallel with the rise of processed cheese and modern dairy in the early twentieth century.

Production is by neutralization of phosphoric acid with sodium hydroxide or sodium carbonate at the full 3:1 stoichiometry, followed by crystallization. The dodecahydrate form crystallizes from aqueous solutions at room temperatures; the anhydrous form is obtained by controlled drying.

Regulated in the EU as E339(iii) within the sodium phosphates group, classified as Generally Recognized as Safe by the U.S. FDA under 21 CFR 182.1778, and covered by the JECFA group ADI for phosphates of 70 mg/kg body weight as phosphorus.

Mechanism in finished products is strong alkaline pH adjustment combined with calcium sequestration. In processed cheese, the alkaline phosphate disrupts the casein-calcium structure, allowing uniform melt. In poultry chilling and processing, the elevated pH improves water-holding capacity and reduces drip loss. In cereal manufacturing, the alkaline coat affects Maillard browning during toasting.

Strategic positioning: Trisodium Phosphate is the alkaline anchor of the sodium-phosphate family. It coexists in formulation with mono- and di-sodium phosphates as a pH-trio that gives processors precise control over finished-product pH and emulsion stability.

• Processed cheese emulsification in combination with SHMP and citrate systems
• Cereal coating ingredient in breakfast cereal production; affects toast color and texture
• pH regulation in dairy products including evaporated milk and cream
• Tenderization and moisture retention in poultry and seafood processing
• Beverage acidity correction in dairy beverage and plant-protein drink applications
• Buffer in mineral fortification systems where high pH stability is required
• Component in some pet food and animal feed formulations
• Industrial cleaning and degreasing applications (industrial grade only)