Uses for Disodium Hydrogen Phosphate

Disodium hydrogen phosphate, also called disodium phosphate, is a white granular powder. This chemical compound is soluble in water, insoluble in ethanol and low in acidity, presenting pH values from 9 to 9.6, according to the Food and Agriculture Organization of the United Nations. Disodium hydrogen phosphate is used in the food industry as an antioxidant and food stabilizer, as well as a water-softening agent.

Softening Agent

• The application of disodium hydrogen phosphate in water boilers and systems can help to avoid blockage by the accumulation of calcium and magnesium salts, especially in hard water areas. According to the United States Agency for International Development, the cleaning of water systems with disodium hydrogen phosphate also helps to prevent pipe corrosion, generally improving the water quality over time.

Antioxidant and Stabilizer

• Disodium hydrogen phosphate is widely used in the food industry as an antioxidant, to retard deterioration and as a stabilizer, which prevents blended ingredients from separating, reports the University of Bristol. It is used in buttermilk, ice creams and canned milk, as well as in cereals and pastas to decrease cooking time, reports the International Food Additive Council.

Emulsifier

• Disodium hydrogen phosphate is also used as an emulsifier in the manufacture of pasteurized processed cheese, reports the University of Bristol. Emulsifiers are substances that help mix ingredients difficult to blend, such as oil and water, for instance. Disodium phosphate is added to powdered milk to prevent solidification. The substance is also used a foaming agent in whipping cream.