Food-grade phosphates are using in the production of foods to function as acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, precipitants, and as free-flow. The actions of phosphates affect the chemical leavening of cakes, cookies, pancakes, muffins the even melt of processed cheese, the structure of a frankfurter the bind the fluidity of evaporated milk, the distinctive flavor of cola beverages, the free flow of spice blends, the mineral content of isotonic beverages, and the light color of par-fried potato strips. In the United States, food-grade phosphates are generally recognized as safe, but use levels have been defined for some foods by the Code of Federal Regulations.

Ferric Pyrophosphate, Powder is using as an iron fortification food supplement. The Ferric grade meets the requirements of the Food Chemical Codex indicates and is suitable for all food, beverage and nutritional supplement applications. We are making Ferric Pyrophosphate Powder last 10 year in food industry for ex. Milk, cake etc.

Sodium acid pyrophosphate, also known as disodium pyrophosphate, is an inorganic compound that appears as a white, odourless powder. It is an ionic compound consisting of two sodium cations and one pyrophosphate anion, and hence, water-soluble. It is commonly produced by the thermal decomposition of sodium dihydrogen phosphate.