Joyful Nutritional Supply Co.,ltd
Mineral Nutrients Manufacturer and Customized Solution Provider
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Potassium Dihydrogen Phosphate (MKP) is a white crystalline powder widely used as a food additive in processed food products. It serves multiple functions, such as acting as a buffering agent, emulsifier, moisture retainer, and leavening agent in bakery products, processed meats, cheeses, and dairy items. Due to its high solubility and neutral taste, MKP seamlessly integrates into food formulations without altering flavor or appearance.
At Joyful Nutritional, we manufacture MKP to the highest industry standards, ensuring a consistent, safe, and effective ingredient for use in food products. Our Food Grade Potassium Dihydrogen Phosphate is rigorously tested and complies with all relevant food safety regulations, making it a trusted choice for manufacturers worldwide.
| Potassium Dihydrogen Phosphate (MKP) | |
| Product Name: | Potassium Dihydrogen Phosphate (MKP) |
| Appearance: | White, crystalline powder or granules |
| Chemical Formula: | KH₂PO₄ |
| Molecular Weight: | 136.09 g/mol |
| CAS Number: | 7778-77-0 |
| EINECS Number: | 231-913-4 |
| Grade: | Food Grade |
| Synonyms: | Monopotassium Phosphate, MKP, Potassium Phosphate Monobasic |
1. Superior Moisture Retention:
• Potassium Dihydrogen Phosphate is an excellent moisture-retaining agent, ensuring that food products, particularly in baked goods and processed meats, retain their desired moisture levels. This enhances the texture, making the product softer and juicier while preventing it from drying out during cooking or storage.
2. Efficient Leavening Agent:
• MKP serves as an effective leavening agent in bakery applications, helping to produce light and fluffy textures in bread, cakes, and other baked goods. By releasing carbon dioxide during baking, it helps dough rise, improving both volume and crumb structure.
3. pH Buffer for Stability:
• MKP acts as a buffering agent, maintaining the ideal pH levels in food products. This not only stabilizes the product but also helps preserve its quality and extend its shelf life.
4. Highly Soluble and Easy to Use:
• The high solubility of MKP makes it easy to incorporate into both dry and liquid food formulations, allowing for even distribution throughout the product. This ensures consistency in texture and performance across production batches.
5. Compliant with Food Safety Standards:
• At Joyful Nutritional, we produce Food Grade Potassium Dihydrogen Phosphate (MKP) in accordance with strict FDA and EU regulations, ensuring that it meets the highest quality and safety standards. Our customers can trust the integrity and consistency of our products in their food formulations.
1. Moisture Retention in Baked Goods and Processed Meats:
• MKP is widely used as a moisture-retaining agent in bakery products and processed meats such as sausages, hams, and deli meats. It helps maintain the natural water content of these products, preventing them from drying out and becoming tough. This enhances the overall texture and juiciness, ensuring a more enjoyable eating experience for consumers.
2. Leavening Agent in Baking:
• In the baking industry, Potassium Dihydrogen Phosphate acts as a leavening agent, working in conjunction with other ingredients like baking powder to help doughs and batters rise. This results in light, airy baked goods with improved texture and volume. MKP is particularly useful in products like bread, cakes, and pastries, where a uniform rise and texture are critical to product quality.
3. Buffering Agent for Stability:
• MKP helps regulate the pH levels in food formulations, ensuring product stability and preventing spoilage. This is particularly important in acidic or alkaline food environments where pH levels must be controlled to maintain product integrity.
4. Emulsifying and Stabilizing Properties:
• Potassium Dihydrogen Phosphate is also used as an emulsifier in products like processed cheese, sauces, and dairy items. It helps keep ingredients well-blended, preventing separation and improving the product’s texture and consistency.
| Serial number | Indicator name | National Standard | Internal Control Indicators |
| 1 | Potassium dihydrogen phosphate (KH 2 PO 4 on dry basis) %≥ | 98.0 | 99.0 |
| 2 | pentoxide ( P2O5 on a dry basis) %≥ | / | 52 |
| 3 | Potassium oxide (K 2 O on a dry basis) %≥ | / | 34 |
| 4 | Arsenic (AS) %≤ | 0.0003 | 0.0002 |
| 5 | Fluoride (expressed as F) %≤ | 0.001 | 0.0008 |
| 6 | Heavy metals (measured in Pb) %≤ | 0.001 | 0.0008 |
| 7 | Water insoluble matter %≤ | 0.2 | 0.008 |
| 8 | Moisture %≤ | 1.0 | 0.1 |
| 9 | Sulfate (measured as SO 4 ), %≤ | / | 0.005 |
| 10 | Iron (as Fe) %≤ | / | 0.0005 |
| 11 | Lead (Pb) %≤ | 0.0002 | 0.0002 |
| 12 | PH (30g/L solution) | 4.3-4.7 | |
| 13 | Chloride (as Cl), %≤ | / | 0.0005 |
| 14 | Appearance | White crystalline particles | |
Buffer (PH regulator), chelating agent (complexed metal ions), yeast food, fermentation aid, leavening agent, nutrient enhancer, antioxidant enhancer, acidity regulator.
Buffer: Potassium dihydrogen phosphate is a high-quality strong buffer that can effectively stabilize the pH range of the medium. PH regulator and PH stabilizer, control and maintain a stable pH range, can make food taste more delicious.
Chelating agent: Potassium dihydrogen phosphate can be used as a chelating agent, and its functions are as follows:
1. Chelate metal ions in meat products, so that protein in muscle tissue chelates with calcium and magnesium ions
2. Increase the pH of meat and deviate from the isoelectric point of meat protein.
3. Increase the ionic strength of meat, which is conducive to the conversion of muscle protein to a loose state
4. Dissociate actomyosin in muscle protein
Yeast food: Potassium dihydrogen phosphate can be used as a culture agent, mineral nutrient enhancer, leavening agent, and fermentation aid in yeast brewing.
Acidity regulator: Potassium dihydrogen phosphate can be used as an alkaline agent to adjust the acidity of food.
P
otassium dihydrogen phosphate is used in combination with potassium carbonate and added to instant noodle products. In addition to ensuring the quality of instant noodles, it will also enhance the rehydration and taste of noodles.
Commonly used in luncheon meat, cooked pork front leg meat, cooked ham, cooked minced meat, fish fillet, cheese, instant meat soup, cold drinks, etc.
1. Extensive Expertise:
• With years of experience in the development and production of food-grade additives, Joyful Nutritional has the expertise to deliver high-quality Potassium Dihydrogen Phosphate (MKP) that meets the needs of food manufacturers worldwide. Our knowledge and experience ensure that our products offer superior performance and reliability.
2. Commitment to Quality and Safety:
• We are committed to producing food-grade ingredients that adhere to the highest standards of quality and safety. Our Potassium Dihydrogen Phosphate is produced in GMP-certified facilities, ensuring that it is pure, safe, and compliant with food industry regulations.
3. Customized Solutions:
• At Joyful Nutritional, we understand that every food manufacturer has unique needs. We offer customized solutions to ensure our MKP integrates seamlessly into your product formulations, helping you create superior food products with consistent quality and performance.
Quantity: We can offer around 50gram-500gram sample for laboratory testing and trial purpose.
Sample cost: The sample itself is free if it is below 500gram quantity. We only charge sample more than 500gram
Freight cost: We usually send the sample via DHL or FEDEX. Please pay for the freight cost or please advise us your DHL or Fedex account.
Sample can be sent within 3 days after you confirmed your sample needs.