ingredient information
Dibasic Sodium Phosphate
Disodium hydrogen phosphate (Na2HPO4) is a sodium salt of phosphoric acid. It is a white powder that is highly hygroscopic and water soluble.[1] It is therefore used commercially as an anti-caking additive in powdered products. It is also known as disodium hydrogen orthophosphate, sodium hydrogen phosphate or sodium phosphate dibasic. It is commercially available in both the hydrated and anhydrous forms Sodium phosphates are used as food additives. Sodium phosphates are added to many foods as an emulsifier to prevent oil separation. Some examples are processed cheeses, processed meats, ready-made meals and tinned (canned) soups. Sodium phosphates are also commonly added to powdered soups, boullions and gravy mixtures. Sodium phosphates can also be used as a leavening agent. Some examples of these foods include the batter coating on breaded fish or chicken, and commercially baked cakes. Adding sodium phosphates to food increases the shelf life of the food; maintaining the texture and appearance of the food. Sodium Phosphate (trisodium phosphate) is also an ingredient of cleaning products; e.g. Sugar soap. Buffered hypertonic phosphate solutions are still in common use as disposable enemas. A strong (1.5M) solution of monobasic and dibasic sodium phosphate with a pH of approximately 6.0-7.0 acts as an osmotic agent causing mobilization of water into the colon, resulting in prompt evacuation.