TriPotassium Phosphate (TKP)

Tripotassium Phosphate can be used to decrease acidity and improve texture in foods such as baked goods such as cakes, muffins and cake mixes. It can be used in meat and seafood products such as bacon, sausage and canned tuna to retain moisture, prevent spoilage and increase shelf life.

Tripotassium phosphate can be used in foods as a buffering agent, emulsifying agent, and for nutrient fortification. It can serve as a sodium-free substitute for trisodium phosphate. The ingredient is most common in dry cereals but is also found in meat, sauces, and cheeses.

Tripotassium phosphate (K3PO4) is used as a food additive for its properties as an emulsifier, foaming agent, and whipping agent. It has a very high melting point of 1380° Celsius which allows it to be heated to remove water without decomposing the salt. In combination with fatty acids, it is a potential antimicrobial agent in poultry processing.

Tripotassium phosphate is calcined at high temperature. It is white powder or granular at room temperature. It is hygroscopic, easily soluble in water, insoluble in alcohol, and highly corrosive. The aqueous solution is alkaline.

Application

In food industry, it is used as buffering agent, chelating agent, yeast food, emulsifying salt, and synergistic agent of anti-oxidation. Other uses include:

• Alkaline buffer
• Emulsifier
• Drinking water treatment
• Lab reagent
• Specialty fertilizer
• Automotive antifreeze formulations
• Pharmaceutical ingredient

Specification

• Appearance: White Powder
• Content (On the base of dry basis): 98.64%
• Heavy Metals (as Pb): 0.001% max
• Loss on Ignition: 5.0% max
• Water Insolubles: 0.2% max

Storage
Keep container tightly closed. Store in a dry place.

• CAS No.: 7778-53-2
• EC No.: 231-907-1
• Chemical Formula: K3PO4
• Synonyms: TKP; Tripotassium Orthophosphate; Potassium Phosphate