CAS NO.7558-79-4 Food Grade Anhydrous Disodium Phosphate (DSP)
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  • Quality Assurance


  • Package

    Phosphate: 25kg/bag, 50kg/bag, 1100kg/bag, 1200kg/bag, 1250kg/bag or as your request.
    Trace element: 25kg/bag, 50kg/bag, 1200kg/bag, 1350kg/bag or as your request.
    Amino acid:25kg/bag, 600kg/bag or as your request.
    Vitamin:1kg/bag, 25kg/bag, 25kg/drum ect.
    Protein: 25kg/bag, 50kg/bag, 600kg/bag, Unpackaged or as your request.
  • Delivery Time

    About 10-30days.
  • Modes of transport

    By air, by sea or by train.

  • Payment Term

    Pre-T/T OR LC at sight.
  • Packaging and storage

    Most pre-mixed packaging bags use three-in-one paper bags, which have the advantages of waterproof, light-proof, no leakage and not easy to damage. Generally 20-25 kg/bag. Since the premix contains a variety of active micro-components, the chance of their interaction will increase, so care should be taken to prevent moisture during storage.
  • Measurement and mixing

    For the measurement of micro-components, electronic scales should be used, accurate to 0.01 grams, and large amounts of raw materials can be used on scales. There are many kinds of mixers. Ordinary vertical mixers are prone to shortcomings such as automatic separation and slow discharge speed due to their slow feeding speed. It is best to use a horizontal double ribbon mixer or a cone mixer.
  • Amino acid addition problem

    Many experiments have confirmed that adding rumen bypass methionine and lysine can increase milk production and economic benefits. This can be added by dairy farms according to specific conditions.
  • Stability of trace components

    Under normal storage and use conditions, the physical and chemical properties of trace elements, vitamins and other components in the premix are stable, but when the moisture content is high, the stability is poor and the loss rate is large. Strictly control the water content of the premix, preferably not more than 5%.
  • Production technology

    Prevent and reduce the loss of active ingredients and ensure the stability and effectiveness of the premix. Choose raw materials with good stability. In terms of vitamins, it is better to choose stabilized raw materials; when using sulfate trace elements, the crystal water should be minimized, or oxides should be used instead, organic trace elements can also be selected; control choline chloride The amount of alkali, because of its strong water absorption, has a destructive effect on vitamins; vitamins should be added in excess, especially when the storage time exceeds 3 months; good quality antioxidants, anti-caking agents, and anti-fungal agents should be added.
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CAS NO.7558-79-4 Food Grade Anhydrous Disodium Phosphate (DSP)

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Quick Details

CAS No.: 7558-79-4 Other Names:

Disodium Phosphate Anhydrous





Place of Origin: China Type: Food Grade

Moisturizer,Humectant,Moisture retention agent

Brand Name: polifar
Model Number:



White Crystalline Powder

Shelf Life: 2 years MOQ: 1 kg
Sample: Free, ≤100g
Certification:  FDA,ISO9001,HALAL

Supply Ability Xingfa, Chuandong, RongHong, Wengfu

Supply Ability 300,000 kg per month

Packaging & Delivery

Product Packaging: 

Net 25kg/1000kg in Plastic woven bags with PE lining

Product Storage:  Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances

25MT/20FCL'; 22MT/20FCL' with pallets

Delivery: About 2 - 4 week

Product Properties

    The addition of phosphate has the following effects: increase the pH value of meat; Metal ions in chelating meat; Increase the ionic strength of meat; Dissociate actomyosin. Therefore, the addition of phosphate can improve the water retention and yield of products. However, the ability of phosphate to improve the water retention of meat and improve the quality of meat depends on the type of phosphate applied, the conditions of phosphate system and the amount of phosphate added.

DSP supplier

    Phosphate in meat products to keep the water retention of meat, improve the effect of the knot. Meat will lose a certain amount of water in the process of freezing, refrigeration, thawing and heating, which will harden the meat and lose some soluble proteins and other nutrients due to water loss. When phosphate is added to the meat, it can improve the water holding capacity of the meat, so that the meat can still retain its water during processing, so that the loss of nutrients in the meat is less, but also preserve the tenderness of the meat quality.


Item Standard
Appearance White Crystalline Powder
Assay(as Na2HPO4) ≥ 98.0 %
P2O5 (on anhydrous basis) 49 - 51 %
Water insoluble ≤ 0.2 %
Loss on ignition ≤ 5 %
PH 8.8 - 9.5
Heavy metals(as Pb) ≤ 10 mg/kg
Arsenic (as As) ≤ 3 mg/kg
Fluoride(as F) ≤ 10 mg/kg
Mercury (as Hg) ≤ 1 mg/kg


Q:What certifications does the company have? How to ensure quality?


Q:What transportation methods does the company have?

A:By air, by sea or by train.

Q:What is the payment method?

A:pre-T/T, after-T/T, LC, DP, DA, OA, DDU, DDP, Western Union  Paypal.

Q:What documents can we supply?

A:Commerical Invoice, packing list, certificate of analysis, certificate of origin, health certificate issued by CIQ with embassy legalized, bill of loading, ISO, FAMIQS, SGS, FDA etc. The documents will be sent by express delivery within 24hours against your full payment.


DSP supplier

Product Inquiry
We have an excellent technical team, which can be designed according to customers requirements. We have an excellent technical team, which can be designed according to customers requirements.
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