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Sodium phosphates are multi-functional ingredients commonly with the following functions in food:

General sequestrant

Chelating metal ions (e.g. Cu2+ and Fe2+) and therefore preventing the oxidation, discoloration, and decomposition of vitamin C caused by these metal ions, finally prolong food shelf life, reduce cooking time and etc.

Chelating calcium (Ca2+)

Pyrophosphates remove naturally occurring calcium ions from proteins and combine with proteins, and therefore increase the water retention ability of meat products.

PH buffering

Adjust PH in food.

Emulsifier

Prevent the separation of protein and fat, increase viscosity, improve the mouthfeel. Such as in processed cheeses.

Retaining moisture

Polyphosphates prevent protein denaturation, and maintain water retention for frozen seafood (e.g. fish, shrimp) and poultry products.

Leavening acid

Combined used with sodium carbonate in bakery to release CO2 to increase the loaf volume

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Sodium Acetate Anhydrous (food grade) C2H3NaO2 FW 82.03 content (C2H3NaO2); dry goods, dollars) 99.0-101.0% PH value of 5% aqueous solution 25 ° C 7.5-9.0 the maximum limit of free alkali (as NaOH) 0.2% Heavy metals (as Pb) 10ppm Loss on drying (120 ° C) 1.0% potassium compounds tested arsenic (As) 3 ppm.
Sodium Acetate Anhydrous (pharmaceutical grade) C2H3NaO2 FW 82.03 content (C2H3NaO2); dry goods, dollars) 99.0-101.0% PH value of 5% aqueous solution 25 ° C 7.5-9.0 the maximum limit of water insoluble 0.05% loss on drying (120 ° C ) 1.0% chloride (Cl) 0.035% phosphate (PO4) 0.001% sulfate (SO4) 0.005% heavy metals (as Pb) 0.001% of volatile organic compounds by testing.
Sodium Acetate Anhydrous (industrial grade) CH3COONa FW 82.03 content (C2H3NaO2); dry goods, dollars) 98.0-101.0% PH value of 5% aqueous solution 25 ° C 7.5-9.0 the maximum limit chloride (Cl) 0.1% Water Insoluble 0.5 % iron (Fe) 0.01% Loss on drying (120 ° C) 2.0% sulfate (SO4) 0.05%.


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It is the strong conjugate base of acetic acid. When sodium acetate dissolves in water, it dissociates CH3COO- ions and Na+, and forms acetic acid (CH3COOH) and NaOH after these two ions reaction with water, CH3COO- combines with H+, and Na+ reacts with OH-, respectively.

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PhosLo (Calcium Acetate) is used for reducing phosphate levels in late-stage kidney failure. One of the dangers associated with kidney disease is the development of an overabundance of phosphate in the body. Too much phosphate in the blood stream can result in weak bones, an increased risk for heart attack or stroke, or a build-up of minerals in the body to levels that are unsafe. PhosLo (Calcium Acetate) works by preventing ingested phosphate from being absorbed into the blood stream.



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At present, the main effective method of controlling serum phosphorus levels is the use of phosphorus binders, which are used to reduce the absorption of phosphates.

Pharmaceutical grade Calcium acetate (available in the dosage of solution, tablet, and capsule taken by mouth) can be used as a phosphorus binder to treat hyperphosphatemia. The use of oral calcium acetate during dialysis is commonly used for lowering blood phosphorus as dialysis cannot fully remove all phosphorus from the body.

After oral administration, calcium acetate combines with phosphates from food (phosphates present in our diet) and forms insoluble calcium phosphate complexes and is then excreted by the body without biological absorption. This is the mechanism of its action as a phosphorus binder.

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