Tripotassium Phosphate — E 340(iii)
Tripotassium Phosphate, also known as tribasic potassium phosphate or tripotassium orthophosphate, is a highly alkaline, water-soluble potassium salt of orthophosphoric acid. Food manufacturers may evaluate it for controlled pH increase, potassium-phosphate buffer formulation, mineral-ion management, potassium contribution and selected protein or emulsifying-salt functions.
Commercial food-grade material may be supplied as anhydrous, monohydrate or trihydrate product. Hydration state materially changes active phosphate content, potassium concentration, bulk density, transport efficiency and required dosage. A technically complete inquiry should therefore identify the exact grade, analytical basis, intended application, destination market and required standard.
Product identity
| Product name | Tripotassium Phosphate |
|---|---|
| Common synonyms | Potassium phosphate tribasic, tribasic potassium phosphate, tripotassium orthophosphate, tripotassium monophosphate |
| Specific additive identity | E 340(iii) / INS 340(iii) |
| Chemical family | Inorganic potassium orthophosphate |
| Anhydrous formula | K3PO4 |
| Monohydrate formula | K3PO4·H2O |
| Trihydrate formula | K3PO4·3H2O |
| CAS number — anhydrous | 7778-53-2 |
| EC / EINECS number | 231-907-1 |
| Molecular weight — anhydrous | 212.27 g/mol |
| Molecular weight — monohydrate | Approximately 230.28 g/mol |
| Molecular weight — trihydrate | Approximately 266.31 g/mol |
| Typical appearance | Colourless or white, odourless, hygroscopic crystals or granules |
| Water solubility | Freely soluble in water |
| Ethanol solubility | Insoluble |
| Solution character | Strongly alkaline |
| Typical commercial forms | Anhydrous, monohydrate and trihydrate crystals, granules or powders; solution grades may be supplier-dependent |
Primary technical functions
- Strong pH adjustment: raises formulation or process pH where a high-alkalinity potassium phosphate is technically and legally appropriate.
- Phosphate-buffer formulation: can be combined with mono- or dipotassium phosphate to create a controlled potassium-phosphate buffering system.
- Potassium contribution: supplies potassium without directly introducing sodium, subject to nutrition, flavour and health-positioning requirements.
- Mineral-ion management: influences calcium, magnesium and other multivalent-ion behaviour, including hardness, precipitation and protein interactions.
- Protein functionality: may alter protein charge, hydration, extraction and water binding through changes in pH and ionic strength.
- Emulsifying-salt formulation: may be evaluated as part of a designed mineral-control system in selected dairy, cheese or protein products.
- Process standardisation: can help compensate for controlled variation in raw-material acidity or process-water composition.
EU E 340(iii) technical specification benchmark
The values below reflect the compositional framework established for E 340(iii) in the European food-additive specification. They are useful for supplier qualification and purchasing comparison, but they do not replace the contracted product specification, approved analytical methods or lot-specific Certificate of Analysis.
| Parameter | E 340(iii) benchmark | Purchasing interpretation |
|---|---|---|
| Chemical forms | Anhydrous K3PO4 and hydrated K3PO4·nH2O, where n = 1 or 3 | The purchase order should explicitly identify anhydrous, monohydrate or trihydrate material. |
| Assay | Not less than 97%, calculated on the ignited basis | Confirm that supplier and buyer use the same basis and ignition procedure before comparing results. |
| P2O5 content | 30.5%–34.0% on the ignited basis | Useful for confirming phosphate composition and comparing equivalent active phosphate content. |
| Appearance | Colourless or white, odourless, hygroscopic crystals or granules | Powder morphology, granulation and colour limits may be narrowed by the customer specification. |
| Identity | Passes tests for potassium and phosphate | Identity confirmation should distinguish the material from mono- or dipotassium phosphate and non-food technical grades. |
| Solubility | Freely soluble in water; insoluble in ethanol | Buyers may additionally specify dissolution time, clarity or maximum sieve residue. |
| pH | 11.5–12.3 for a 1% solution | The solution concentration, temperature, water quality and electrode calibration should be standardised. |
| Loss on ignition — anhydrous | Not more than 3.0% | Supports control of moisture, volatiles and grade consistency. |
| Loss on ignition — hydrated | Not more than 23.0% | Must be reviewed together with the declared hydrate form and assay basis. |
| Water-insoluble matter | Not more than 0.2% on the anhydrous basis | Relevant to solution clarity, sediment, filtration, nozzle blockage and visible residue. |
| Fluoride | Not more than 10 mg/kg, expressed as fluorine | Include in the COA where required by the agreed specification. |
| Arsenic | Not more than 1 mg/kg | Confirm test method, quantification limit, laboratory competence and destination-market requirements for elemental impurities. |
| Cadmium | Not more than 1 mg/kg | |
| Lead | Not more than 1 mg/kg | |
| Mercury | Not more than 1 mg/kg |
Anhydrous, monohydrate and trihydrate selection
| Grade | Approximate molecular weight | Theoretical anhydrous-equivalent fraction | Theoretical potassium fraction | Operational considerations |
|---|---|---|---|---|
| Anhydrous | 212.27 g/mol | 100% | Approximately 55.26% | Highest active and potassium concentration per kilogram; moisture protection and precise dry dosing are important. |
| Monohydrate | Approximately 230.28 g/mol | Approximately 92.18% | Approximately 50.94% | Contains one molecule of crystallisation water and requires a modest mass correction versus anhydrous material. |
| Trihydrate | Approximately 266.31 g/mol | Approximately 79.71% | Approximately 44.04% | Lower active concentration per kilogram and a larger dosage correction; handling and dissolution may differ. |
Anhydrous grade
- Delivers the highest amount of K3PO4 per transported kilogram.
- Can reduce storage and freight mass when compared on an equivalent-active basis.
- May absorb moisture rapidly if exposed to humid air.
- Flow, dusting and compaction characteristics should be confirmed for the intended feeder or dissolving system.
- Best suited where active-content efficiency and accurate dry dosing are key purchasing priorities.
Hydrated grades
- Contain chemically associated crystallisation water.
- Require more material mass to deliver the same anhydrous-equivalent phosphate quantity.
- May exhibit different bulk density, dissolution, flow and dusting characteristics.
- The exact hydration state should appear on the specification, product label and COA.
- Freight and warehouse comparisons should be made on an equivalent-active basis rather than price per gross kilogram alone.
Equivalent-active conversion
A preliminary theoretical conversion can be calculated from molecular weight:
Anhydrous-equivalent mass = supplied grade mass × anhydrous molecular weight ÷ grade molecular weight
Approximate theoretical relationships:
- 1.000 kg monohydrate corresponds to approximately 0.922 kg anhydrous-equivalent Tripotassium Phosphate.
- 1.000 kg trihydrate corresponds to approximately 0.797 kg anhydrous-equivalent Tripotassium Phosphate.
- Approximately 1.085 kg monohydrate is theoretically required to replace 1.000 kg anhydrous material.
- Approximately 1.255 kg trihydrate is theoretically required to replace 1.000 kg anhydrous material.
Production calculations should use the lot-specific assay, ignition loss and supplier-declared basis rather than molecular-weight conversion alone.
Position within the potassium phosphate family
The three potassium orthophosphates have different acid-base characteristics. Selecting the correct salt or ratio is essential for achieving the desired pH without excessive potassium, phosphate, alkalinity or sensory impact.
| Ingredient | Specific identity | Formula | Typical 1% solution pH range | General formulation role |
|---|---|---|---|---|
| Monopotassium Phosphate | E 340(i) | KH2PO4 | Approximately 4.2–4.8 | Acidic phosphate component, mineral salt and lower-pH buffer component |
| Dipotassium Phosphate | E 340(ii) | K2HPO4 | Approximately 8.7–9.4 | Mildly alkaline phosphate, buffer component and mineral salt |
| Tripotassium Phosphate | E 340(iii) | K3PO4 | Approximately 11.5–12.3 | Strong alkaline phosphate and high-pH adjustment component |
How Tripotassium Phosphate affects a formulation
Alkalinity and pH response
Tripotassium Phosphate dissociates in water and generates a strongly alkaline phosphate environment. Small additions can produce a significant pH change, particularly in low-buffer-capacity liquids.
The actual response depends on titratable acidity, protein content, carbon dioxide, mineral load, temperature, ionic strength and the presence of other acids or bases. Dosage should therefore be established by titration and application trials rather than by a universal percentage.
Protein charge and hydration
Increasing pH can alter the net electrical charge of proteins and move the system away from the isoelectric region. Depending on the protein source, this may change solubility, swelling, extraction, viscosity, emulsification and water binding.
Excessive alkalinity may produce undesirable protein degradation, texture, colour, flavour or heat response. Protein systems require controlled bench and pilot evaluation.
Calcium and magnesium interactions
Phosphate ions interact with calcium, magnesium and other multivalent minerals. In a designed formulation this may help modify hardness or protein-mineral balance, but concentrated or poorly controlled contact can also create haze, sediment or insoluble phosphate deposits.
Process-water hardness, ingredient addition order, local concentration, temperature and residence time should be included in compatibility testing.
Ionic strength and mineral balance
Potassium and phosphate both contribute to ionic strength. Changes in ionic strength can affect protein interactions, hydrocolloid behaviour, emulsion stability, flavour perception and water activity.
Tripotassium Phosphate should therefore be evaluated as part of the complete salt and mineral system, not only as a pH-adjusting chemical.
Potassium contribution and sodium-reduction considerations
Tripotassium Phosphate supplies potassium without adding sodium from the phosphate ingredient itself. This can be useful in selected sodium-reduction strategies, but it does not automatically make a product low-sodium, nutritionally preferable or suitable for every consumer group.
Theoretical potassium contribution
Pure anhydrous K3PO4 theoretically contains approximately 55.26% potassium by mass.
A preliminary calculation is:
Potassium contributed, kg = ingredient mass, kg × assay fraction × potassium fraction
The potassium fraction should be selected according to the supplied hydration state and verified against the approved supplier composition.
Nutrition and product-development checks
- Final potassium per serving
- Total potassium from all ingredients
- Applicable nutrition-labelling rules
- Conditions for potassium or electrolyte claims
- Potential metallic, alkaline or mineral taste
- Interaction with sodium-replacement salts
- Target-consumer and medical-positioning considerations
- Finished-product serving size and consumption pattern
Potential food-manufacturing applications
The following applications represent technical evaluation areas rather than universal permissions or recommended dosages. Suitability depends on the food category, applicable regulation, grade, total phosphate, potassium target, process conditions and finished-product requirements.
| Application area | Potential technical purpose | Critical validation points |
|---|---|---|
| Breakfast cereals and dry foods | Potassium and phosphate contribution, pH control or dry-system mineral formulation. | Dose uniformity, particle segregation, flavour, potassium per serving, moisture pickup and label requirements. |
| Powdered beverages | Potassium-phosphate buffer component and mineral contribution. | Dissolution, final pH, haze, sediment, mineral taste, acid balance and package moisture barrier. |
| Electrolyte and nutrition formulations | Source of potassium and phosphate in a controlled mineral system. | Osmolality, serving-level potassium, phosphate intake, flavour, claim compliance and target-consumer suitability. |
| Plant-based beverages | pH adjustment, potassium contribution and protein-mineral system management. | Calcium-fortification compatibility, protein solubility, sediment, heat stability, flavour and final pH. |
| Dairy and recombined dairy systems | Mineral balance, pH standardisation and selected protein-stability functions. | Heat stability, calcium-phosphate equilibrium, fouling, sediment, viscosity and sensory impact. |
| Processed cheese and cheese preparations | Strong pH adjustment and inclusion in a designed emulsifying-salt or mineral-control system. | Melt, firmness, oil separation, protein hydration, calcium balance, final pH, flavour and total phosphate. |
| Meat and poultry preparations | Potassium-based phosphate-system adjustment, pH modification and selected protein-functionality applications. | Water binding, cook yield, purge, texture, colour, mineral taste, total phosphate and legal permission. |
| Fish and seafood preparations | Selected phosphate-system and mineral-balance functions. | Moisture uptake, thaw loss, texture, residue, flavour, labelling and destination-market restrictions. |
| Sauces, soups and savoury systems | pH correction, mineral balance and sodium-replacement support. | Taste, colour, viscosity, emulsion stability, potassium load and compatibility with proteins or starches. |
| Bakery and cereal processing | Specialised alkalinity or mineral adjustment. | Dough rheology, leavening balance, browning, flavour, crumb colour and legal status. |
| Protein extraction and processing | Controlled high-pH processing, protein solubilisation and mineral modification. | Protein yield, solubility, colour, oxidation, flavour, downstream neutralisation and wastewater load. |
| Food-process water | Selected alkalinity or mineral-control duties where food-contact and process rules permit. | Scale, precipitation, equipment compatibility, rinse validation, processing-aid status and phosphorus discharge. |
Process integration and dosing guidance
Recommended product-development sequence
- Define the required function. Specify whether the objective is pH adjustment, buffering, potassium addition, mineral management, protein functionality or inclusion in a phosphate blend.
- Confirm regulatory eligibility. Check the food category, maximum level or GMP provision, label declaration and cumulative phosphate requirements.
- Characterise the base material. Measure starting pH, titratable acidity, protein, calcium, magnesium, sodium, potassium, phosphate and process-water hardness.
- Select the exact grade. Define anhydrous, monohydrate or trihydrate material, assay basis, particle size and required compliance standard.
- Conduct bench titration. Add small controlled increments while recording pH, temperature, appearance, flavour and any precipitation.
- Evaluate addition order. Compare direct dry addition with aqueous premixing and assess contact with acids, calcium salts, proteins and hydrocolloids.
- Complete pilot production. Verify mixing energy, dosing accuracy, solution stability, equipment compatibility, processing yield and storage behaviour.
- Establish release limits. Set operational limits for dose, equilibrium pH, potassium, phosphate, moisture, viscosity and other critical quality attributes.
Aqueous premix preparation
- Use potable or specification-compliant process water.
- Charge water before adding Tripotassium Phosphate whenever the validated process permits.
- Add the powder or granules gradually under effective agitation.
- Control dust and avoid splashing of the resulting alkaline solution.
- Monitor solution temperature during preparation.
- Mix until the solution is visually uniform and free from unacceptable residue.
- Use a defined premix concentration and batch record for repeatable dosing.
Addition-order controls
- Avoid uncontrolled direct contact between concentrated Tripotassium Phosphate solution and concentrated food acids.
- Avoid local high-pH exposure of sensitive proteins, colours, vitamins or flavours.
- Evaluate calcium- and magnesium-containing ingredients for precipitation risk.
- Meter the premix into a well-agitated process zone.
- Allow sufficient equilibration before recording final pH.
- Validate whether hot or cold addition provides better dissolution and product performance.
Dose, assay and potassium mass-balance calculations
Ingredient addition
Ingredient dose, kg = batch mass, kg × target addition, % ÷ 100
Active K3PO4 mass = ingredient mass × active fraction
The active fraction should be derived from the contracted assay, hydration state and reporting basis.
Potassium contribution
Potassium mass = ingredient mass × assay fraction × theoretical potassium fraction
Approximate theoretical potassium fractions:
- Anhydrous: 0.5526
- Monohydrate: 0.5094
- Trihydrate: 0.4404
Nutrition declarations should use approved supplier data and the analytical or calculation method required in the destination market.
Supplier-to-supplier conversion
When changing grade or supplier:
New product mass = current product mass × current active fraction ÷ new active fraction
The resulting quantity should be treated as a starting calculation. Final dosage must still be verified by pH, sensory, mineral, processing and regulatory testing.
Ingredient and process interactions
| System component | Potential interaction | Recommended evaluation |
|---|---|---|
| Food acids | Rapid neutralisation, heat release and strong local pH gradients can occur. | Use controlled dilution, staged addition and effective mixing. |
| Calcium salts | Calcium phosphate haze, sediment or deposits may form under unfavourable concentration and pH conditions. | Evaluate concentration, addition order, temperature and final mineral equilibrium. |
| Magnesium salts | Magnesium-phosphate interactions can affect clarity and mineral availability. | Test actual process water and full mineral formulation. |
| Dairy proteins | Changes in pH and calcium balance can alter casein hydration, viscosity and heat stability. | Measure melt, sediment, fouling, heat response and storage stability. |
| Plant proteins | High pH may increase solubility but can also change flavour, colour and aggregation. | Evaluate extraction yield, oxidation, texture, neutralisation demand and sensory quality. |
| Hydrocolloids | pH and mineral changes may alter hydration, viscosity and gelation. | Test the complete stabiliser system at production temperature and shear. |
| Reducing sugars | Increased alkalinity may accelerate browning or other alkali-sensitive reactions. | Monitor colour, flavour and heat-process development. |
| Vitamins and flavours | Certain components may be unstable or sensorially altered at elevated pH. | Complete processing and shelf-life testing in the final package. |
| Preservatives | Raising pH can reduce the active undissociated fraction of some organic-acid preservatives. | Revalidate preservation, challenge testing and shelf life after any pH adjustment. |
| Metal processing equipment | Concentrated alkaline solutions may have compatibility or corrosion implications for selected materials. | Verify tanks, pumps, seals, hoses and coatings with the equipment or material supplier. |
Incoming quality control and COA review
Identity and composition
- Exact chemical and commercial product name
- E 340(iii) or applicable destination-market identity
- Anhydrous, monohydrate or trihydrate declaration
- CAS and EC identifiers
- Assay with the analytical basis clearly stated
- P2O5 content
- Loss on ignition or moisture-related parameter
- pH with solution concentration and method
Purity and physical performance
- Water-insoluble matter
- Fluoride
- Arsenic, cadmium, lead and mercury
- Iron or other customer-specified trace elements
- Particle-size distribution
- Bulk and tapped density where relevant
- Colour or whiteness where visually critical
- Flowability, caking or sieve residue where specified
Lot traceability
- Manufacturer name and approved manufacturing site
- Country of origin and country of manufacture
- Batch or lot number
- Manufacturing date
- Expiry, best-before or retest date
- COA authorisation and issue date
- Purchase-order and specification revision reference
- Packaging code and net-weight verification
Food-safety declarations
- Food-grade or food-additive compliance statement
- Allergen and cross-contact declaration
- GMO status
- Irradiation status
- Nanomaterial status where required
- Animal-origin, vegan and vegetarian status
- BSE/TSE statement where requested
- Halal and Kosher certificates where required
- Food-contact compliance for primary packaging
Packaging, storage and logistics
Commercial packaging
Packaging depends on the manufacturer, grade, shipment quantity and destination. Common industrial formats may include moisture-resistant lined paper bags, woven polypropylene bags with a food-contact inner liner, drums, bulk bags or other sealed formats.
Confirm the following before purchase:
- Net weight per bag or bulk container
- Primary-contact liner material
- Food-contact compliance of packaging
- Tamper evidence and closing method
- Bags per pallet and total pallet weight
- Pallet material and dimensions
- Stretch wrapping, top sheet and moisture protection
- Maximum stack height
- Private, neutral or manufacturer labelling
- Container-loading quantity and loading method
Storage controls
- Store in a cool, dry and well-ventilated warehouse.
- Keep packaging tightly sealed until use.
- Protect from humidity, rain and condensation.
- Store on clean pallets away from wet floors and walls.
- Segregate from acids and incompatible chemicals.
- Prevent contamination by dust, pests and strong odours.
- Reseal partially used packaging immediately.
- Use clean and dry dispensing tools.
- Apply FEFO or the supplier-recommended rotation system.
- Follow the supplier’s shelf-life and temperature conditions.
Logistics information required for quotation
| Requested quantity | Sample, laboratory trial, pallet, full-container load or annual forecast |
|---|---|
| Packaging preference | Required bag size, liner, palletisation and label format |
| Destination | City, port, country and final food market |
| Delivery basis | Requested Incoterm, delivery point and shipment window |
| Loading method | Palletised, slip-sheeted or floor-loaded container |
| Required documents | COA, specification, SDS, origin, certifications, health certificate or other import documentation |
Workplace handling and equipment controls
Tripotassium Phosphate creates a strongly alkaline aqueous solution. Industrial handling should follow the current supplier Safety Data Sheet, local occupational requirements and the facility’s chemical-risk assessment.
Powder and solution controls
- Minimise airborne dust during bag opening and charging.
- Use enclosed transfer or local extraction where practical.
- Wear suitable eye, skin and respiratory protection as defined by the SDS and site assessment.
- Prevent contact with eyes and prolonged skin exposure.
- Provide accessible eyewash and emergency washing facilities.
- Train operators on alkaline-material and spill response.
- Prevent uncontrolled mixing with acids.
- Use clearly identified dispensing and transfer equipment.
Equipment compatibility
- Confirm tank, pump, seal, hose and coating compatibility with the intended solution concentration and temperature.
- Avoid stagnant lines where solution can crystallise or leave deposits.
- Inspect filters, strainers and dosing nozzles for mineral residue.
- Use validated flushing and cleaning procedures.
- Calibrate load cells, feeders and solution-dosing systems.
- Review corrosion and material-compatibility data with equipment suppliers.
Regulatory and labelling considerations
European Union
Tripotassium Phosphate is specifically identified as E 340(iii) within the potassium phosphate group. Compliance with the chemical specification does not automatically authorise use in every food. The finished-food category, conditions of use, maximum level and label declaration must be checked separately.
Relevant official references include:
United States
U.S. buyers should review the current FDA and electronic Code of Federal Regulations provisions applicable to potassium phosphate salts, as well as any more specific standard of identity, meat, poultry, dairy, beverage, nutrition or labelling rule for the finished food.
Reference: Electronic Code of Federal Regulations — Title 21
Other destination markets
Codex references, GCC rules, national positive lists, customs classifications, importer registration and local-language labelling should be checked independently. An EU E number or general food-grade declaration does not establish universal permission.
- Confirm the permitted finished-food category.
- Confirm maximum level, quantum satis or GMP conditions.
- Review total phosphate calculation requirements.
- Determine the required additive name on the label.
- Review potassium and nutrition-declaration consequences.
- Check infant-food and medical-food restrictions.
- Review electrolyte, sports-nutrition and health-claim requirements.
- Confirm import, certificate and language requirements.
Process efficiency and environmental control
Phosphate optimisation should consider product performance, potassium loading, material efficiency and plant-wide phosphorus management. Excess dosing can increase ingredient cost, cleaning demand and phosphorus concentration in wastewater.
Manufacturing-efficiency measures
- Use calibrated gravimetric or validated volumetric dosing.
- Correct recipes when changing hydrate form or assay basis.
- Track actual consumption against standard batch usage.
- Optimise to the minimum technically effective dose.
- Reduce bag residue with appropriate emptying practices.
- Assess freight cost on an equivalent-active basis.
- Choose package sizes that minimise partial-bag storage and disposal.
Wastewater and spill controls
- Prevent dry powder and concentrated solution from entering drains.
- Capture spills according to the SDS and site emergency plan.
- Include phosphate inputs in the facility phosphorus mass balance.
- Monitor wastewater phosphorus where required by discharge permits.
- Coordinate formulation changes with wastewater-treatment personnel.
- Dispose of damaged or off-specification material through approved channels.
Documents to request before approval
Core technical documents
- Current Product Specification or Technical Data Sheet
- Representative and lot-specific Certificate of Analysis
- Current Safety Data Sheet
- Product label or approved label draft
- Packaging and pallet specification
- Shelf-life and storage statement
- Country of origin and manufacturing-site statement
- Manufacturing-flow summary where qualification requires it
Compliance and certification documents
- Food-grade or food-additive compliance declaration
- EU, FCC, JECFA or national-standard statement as applicable
- Allergen and cross-contact declaration
- GMO and irradiation statements
- Animal-origin, vegan, vegetarian and BSE/TSE statements
- Halal and Kosher certificates where requested
- Quality-system or food-safety certification
- Traceability and recall-system declaration
International trade documents
- Commercial invoice and packing list
- Certificate of origin
- Health, sanitary or free-sale certificate where required
- Legalised or chamber-certified COA where required
- Transport-classification or non-dangerous-goods statement
- Container-loading plan
- ISPM 15 or wood-packaging declaration where applicable
- Importer-specific product registration documents
Information required for an accurate quotation
| Inquiry field | Information to provide |
|---|---|
| Product identity | Tripotassium Phosphate, E 340(iii) |
| Required form | Anhydrous, monohydrate, trihydrate or supplier recommendation |
| Applicable standard | EU 231/2012, FCC, JECFA, national or customer-specific specification |
| Application | Finished-food category and required technical function |
| Critical parameters | Assay, pH, P2O5, ignition loss, insolubles, particle size, bulk density and impurity limits |
| Potassium target | Required potassium contribution, serving basis or nutritional objective |
| Quantity | Sample, trial, pallet, container quantity and annual forecast |
| Packaging | Bag size, liner, palletisation, private label and label language |
| Destination | Delivery city, port, country and final regulatory market |
| Commercial term | Requested Incoterm, currency, payment preference and shipment window |
| Documentation | Required COA parameters, origin, certificates and import documents |
| Reference material | Existing specification, COA, label, approved sample or competitor grade |
Frequently asked questions
What is the correct E number for Tripotassium Phosphate?
The specific designation is E 340(iii). E 340 describes the wider potassium phosphate group, including Monopotassium Phosphate E 340(i), Dipotassium Phosphate E 340(ii) and Tripotassium Phosphate E 340(iii).
Is Tripotassium Phosphate the same as Dipotassium Phosphate?
No. Tripotassium Phosphate is K3PO4 and produces a strongly alkaline solution. Dipotassium Phosphate is K2HPO4 and is normally less alkaline. They have different molecular weights, pH profiles and formulation effects.
What is Tripotassium Phosphate used for in food manufacturing?
It may be evaluated for pH adjustment, potassium-phosphate buffer systems, potassium contribution, mineral-ion control and selected protein, dairy, beverage, cereal or dry-blend applications. Exact suitability depends on regulation and application trials.
Is Tripotassium Phosphate a strong alkali?
Yes. The EU identity specification gives a pH range of 11.5–12.3 for a 1% aqueous solution. Small additions can significantly affect low-buffer-capacity formulations.
Are anhydrous and hydrated grades interchangeable?
Not on an equal-weight basis. Monohydrate and trihydrate grades contain crystallisation water and therefore deliver less anhydrous K3PO4 and potassium per kilogram. Recipes should be corrected using the lot assay and declared grade.
Can Tripotassium Phosphate replace Trisodium Phosphate?
It may be evaluated as a potassium-based alternative in selected products, but it is not automatically a direct substitute. Molecular weight, cation effects, taste, potassium load, cost, regulatory status and process performance must be compared.
How much potassium does Tripotassium Phosphate contain?
Pure anhydrous material theoretically contains approximately 55.26% potassium by mass. Monohydrate and trihydrate grades contain lower percentages because of crystallisation water. Final nutrition calculations should use approved supplier data.
Can it be added directly as a dry powder?
Direct dry addition may be possible in a validated process, but an aqueous premix often improves dispersion and dosing control. The preferred method depends on batch size, mixing energy, local pH sensitivity and mineral compatibility.
Can Tripotassium Phosphate cause precipitation?
Yes. Concentrated phosphate can interact with calcium, magnesium and other multivalent ions, potentially producing haze, sediment or deposits. Water hardness and addition order should be evaluated.
How is the correct dosage determined?
Dosage should be established by titration, laboratory testing and pilot production using the target pH, potassium level, total phosphate, sensory profile, mineral composition and legal limit.
Is Tripotassium Phosphate suitable for sodium reduction?
It can supply phosphate and potassium without adding sodium from the ingredient itself. However, it may affect taste, total potassium, nutrition labelling and product suitability. The complete sodium- reduction strategy must be validated.
What is the difference between food grade and technical grade?
Food-grade material should comply with an identified food-additive specification and be manufactured, packed, documented and traceable for food use. Technical grade may have different impurity limits, controls, packaging or documentation.
Which COA values should be compared between suppliers?
Compare hydration state, assay basis, P2O5, pH, ignition loss, insoluble matter, fluoride, elemental impurities, particle size, bulk density and analytical methods.
Is Tripotassium Phosphate permitted in every country?
No. Authorised categories, use levels, GMP provisions and label declarations vary by jurisdiction. Current requirements must be confirmed for the intended food and destination market.
What storage conditions are recommended?
Store in sealed, moisture-resistant packaging in a cool, dry and well-ventilated area. Protect the product from humidity, water, acids, contamination and strong odours, and follow the supplier’s shelf-life conditions.
Can Global Food Additives review an existing specification?
Yes. Buyers can provide an existing specification, COA, label, approved sample reference or required standard. Supplier options can then be compared by hydration state, assay, purity, packaging, documentation, origin, quantity and destination.
Tell us the Tripotassium Phosphate grade and specification you require.
For an accurate review, include the required anhydrous or hydrated form, applicable standard, target assay, application, potassium target, quantity, packaging, destination, Incoterm, shipment timing and documentation requirements.
Existing specifications, COAs, labels or approved product references can be described in your message. Our team will review the inquiry and respond from orders@foodgradeadditives.com .
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