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1317-61-9
bosschem
1317-61-9
Potassium phosphate tribasic (also known as tripotassium phosphate or K₃PO₄) is a highly alkaline, water-soluble salt. It is widely used in scientific laboratories as a strong buffer and catalyst, and in food and industrial manufacturing as an emulsifier, foaming agent, and cleaning agent.
name | index | |
type | Industrial grade | food grade |
Appearance | White powder that absorbs moisture very easily | |
Main content % ≥ | 98.0 | 98.0 |
P 2 O 5 %≥ | 32.8 | 32.8 |
Potassium oxide (K₂O ) % ≥ | 65.0 | 65.0 |
pH value (1% aqueous solution) | 11.5-12.5 | 11.5-12.5 |
Water-insoluble matter % ≤ | 0.1 | 0.05 |
Heavy metals (as Pb) % ≤ | - | 0.001 |
Arsenic (as As) % ≤ | - | 0.0003 |
Fluoride (as F) % ≤ | 0 | 0.003 |
Fineness (passing through a 60-mesh sieve) % ≥ | 90.0 | 90.0 |
Industrial/Consumer Grade:
1. High-Concentration Heavy-Duty Liquid Detergent: Used in liquid laundry detergents, dishwasher detergents, and major brand detergent pods as a substitute for trisodium phosphate, which easily crystallizes and precipitates. It powerfully chelates calcium and magnesium hardness ions in water (softening hard water) and significantly improves the detergency of surfactants.
2. High-Grade Industrial Cleaning and Metal Degreasing: Used in the pretreatment of metal and automotive parts before electroplating or painting to formulate high-temperature cleaning solutions, quickly saponifying and emulsifying various mechanical oils and rust-preventive oils on metal surfaces. Moreover, it is less likely to leave white spots on the workpiece surface like sodium salts (high residue solubility, easy to rinse).
Food Grade: Used as an acidity regulator, emulsifier, and moisture retainer.
1. "Low-Sodium/Reduced-Salt" Meat and Seafood Processing: Significantly improves the water-holding capacity of ham, sausages, bacon, and frozen seafood (shrimp, fish paste), maintaining the meat's tenderness, juiciness, and springiness without increasing sodium intake.
2. Cheese Processing (Emulsifying Salt): In cheese production, emulsifying salts ensure that the proteins and fats in the cheese are distributed extremely evenly when heated and melted, preventing the cheese from aging, becoming oily, or separating, resulting in a smooth and uniform texture.
3. Grain Noodle Improver: Added to instant noodles and dried noodles, it accelerates dough rehydration, enhances the noodles' toughness and elasticity, making them smooth and less prone to breaking or becoming cloudy in the soup.
4. Dairy Product and Milk Beverage Stabilizer: Added to coffee creamer (non-dairy creamer), milk beverages, and soy milk, it prevents proteins from coagulating and precipitating under heat sterilization or acidic environments.
Packed in plastic woven bags or paper bags, with a net weight of 25kg per bag
