SODIUM TRIPOLYPHOSPHATE FOOD GRADE White powder or granular, melting point at 622℃, easily soluble in water, with remarkable chelating ability to some metal ions such as Ca2+, Mg2+.

White powder is typically used as a leavening agent in baking products. It is a key component in baking powder where it reacts with baking soda to make bakery items rise. Beyond baking, monocalcium phosphate functions as a firming agent in some processed foods. It can contribute to a desired gel consistency in jams and jellies and aid in texturization and emulsification within cheese products. Also suitable for fortification in nutraceuticals, nutritional powders and anywhere fortification is required.