Dairy or emulsifying-salt systems: observe protein response, texture and separation.
SODIUM PHOSPHATES
Disodium Phosphate DSP
A sodium orthophosphate considered for buffering and mineral balance in formulated foods.
INGREDIENT OVERVIEW
DSP: product profile
Disodium phosphate is disodium hydrogen phosphate, a sodium orthophosphate available in different hydration forms. The form must be named when matching the specification and sample.
Also known as: DSP · Disodium hydrogen phosphate · Sodium phosphate dibasic · Dibasic sodium phosphate
DSP occupies a different position from MSP and TSP in a sodium orthophosphate system. It can be considered in discussions of buffering and mineral balance, where final pH alone may not describe the response of a complete food.
Prepare product inquiryAPPLICATION SCREENING
Where it may fit.
These are technical starting points, not finished-product performance or use authorizations.
Buffer formulations: compare pH response with the complete acid and mineral system.
GRADE & PROCESS
Buffer balance in formulated foods
Choosing the material
The hydration form and assay basis are central to a purchase description. An assay expressed as anhydrous sodium phosphate does not mean that the physical material itself is anhydrous.
Planning a useful comparison
Keep proteins, minerals, water and heating consistent across trials. Follow pH, visible separation, sediment and texture through processing and the intended observation period.
GRADE & SPECIFICATION
Key parameters to confirm.
Compare assay, water-related measurements and the recipe mass basis for the selected hydrate. Results for different forms should not be merged into one acceptance table.
These are procurement questions, not a supplied specification. Units below indicate reporting context, not acceptance limits. Compare the current grade, source, document revision and test method before agreeing values.
If columns extend beyond the frame, scroll the table horizontally.
| Parameter | What to request | Units or test context | Why it matters |
|---|---|---|---|
| Hydration form | Exact hydrate and identity statement | Named form | Distinguish anhydrous and hydrated offers. |
| Assay and water loss | Analytical basis, drying temperature and duration | Mass basis and test conditions | Avoid treating water of crystallization as contamination. |
| Buffer response | Solution pH method and intended food pH | pH under stated conditions | A raw-material solution test is not the food response. |
PURCHASING QUESTIONS
DSP: what to ask next.
Can all DSP grades share one specification?
No. Name the hydrate and compare the corresponding assay basis and water-loss method before agreeing limits.
What should accompany my inquiry?
Include the exact material and form, food application, destination market and target specification. Request current records for the proposed grade and source, and identify any methods your quality team requires.
Packaging, handling & ordering
Include the exact form, receiving conditions and preparation step. Ask for its current label, pack options and storage and shelf-life statement with the specification.
Share your quantity and required delivery timing. Minimum order, sample terms, packing and the stated shelf life belong to the specific quotation and source records.
Identity reference points
These sources support technical identity checks. They do not establish a supplied grade, source approval or permission in every food or market.
DOCUMENT REQUEST
Request documents for DSP.
Tell us the material form, intended use, destination market and document purpose. Request Hydrate-specific specification, drying method and representative COA. Records depend on the proposed grade and source; any certificate applies only within its stated entity, site and product scope.
NEXT STEP
Prepare product inquiry Bring us your application brief.
Include the food category, target function, expected volume, destination market and documents you need.