Trisodium Phosphate Anhydrous | TSP anhydrous | E 339(iii) | Alkaline pH Regulator

Product Overview 

Trisodium Phosphate (TSP) Anhydrous  is a strongly alkaline phosphate additive.  Its core functional advantage, different from acidic or neutral phosphates, is alkaline pH regulation in protein-based food systems.

By moderately raising the system pH, TSP changes protein molecular charge distribution, significantly improving water-binding capacity of meat, poultry, and surimi products, reducing cooking loss and maintaining tender and juicy texture.

In processed cheese manufacturing, TSP acts as a classic emulsifying salt to homogenize fat dispersion, stabilize emulsification structure and prevent oil separation.

Anhydrous TSP features low moisture and stable physical state, suitable for dry-mix formulations and high-standard food production. Dodecahydrate TSP dissolves rapidly and performs excellently in water retention and alkalinity adjustment for fresh meat and aquatic product processing.

TSP also provides mild metal ion sequestering performance to reduce food oxidation and discoloration. It can be used in partial industrial water treatment and cleaning fields, and occasionally applied in special pet food as mineral supplementation.

Character

TSP is a typical alkaline phosphate salt with stable chemical properties. Compared with MKP’s pH buffering stability, STMP’s cross-linking reaction, and TKPP’s strong chelating capacity, TSP’s irreplaceable feature is active alkaline pH adjustment and protein activation.

Anhydrous TSP shows low hygroscopicity, uniform powder state and long storage stability. 

Both specifications comply with international food additive safety standards with low heavy metal residues and high purity.

Main Functions

1.Alkaline pH Regulator (Core Function) Adjust and elevate pH in protein-containing food formulations. It modifies the charge properties of protein molecules to enhance water-binding capacity, reduce cooking loss and maintain tender texture for meat, poultry and surimi products. It also serves as emulsifying salt for processed cheese to achieve uniform fat emulsification.

2.Moisture Retention Agent Boost water holding capacity of protein-rich food systems, minimize moisture loss during thermal processing.

3.Emulsifying Salt for Dairy Promote homogeneous dispersion of fat in processed cheese, stabilize the cheese matrix and avoid oil separation.

4.Sequestering Agent:  Bind trace metal ions to reduce oxidation and discoloration in food systems.

Applications

1. Food Industry 

Meat, Poultry & Surimi Products: Both anhydrous and dodecahydrate TSP are widely used in frozen meat, prepared meat and fish paste products for pH adjustment and water retention improvement.

Processed Cheese: Anhydrous TSP is more preferred for stable emulsification in standardized cheese production.

General Food Processing: Used in baked foods, canned foods and protein drinks for pH modification and system stabilization.

2. Industrial Application: 

Applied in industrial cleaning formulations and water treatment alkalinity adjustment.

3. Special Feed

Sparingly used in individual pet food formulas for phosphorus and sodium mineral supply (non-mainstream feed phosphate source).

Packaging & Storage

Packaging: 25kg PE lined kraft paper bag, 1000kg bulk jumbo bag, customizable packaging available.

Storage: Store in cool, dry and ventilated warehouse, keep sealed to avoid moisture absorption and contamination.

Shelf Life: 24 months under proper storage conditions.