Disodium phosphate anhydrous (DSP) is produced by the controlled neutralization of phosphoric acid with sodium hydroxide followed by dehydration. It is freely soluble in water and produces a mildly alkaline solution.
In the food industry, DSP is widely used as an emulsifying salt in processed cheese to achieve smooth, uniform melt characteristics. It also acts as a buffering agent to maintain optimal pH during thermal processing of dairy and meat products. DSP is valued for its ability to sequester calcium and magnesium ions, thereby improving the texture and shelf life of various processed foods.
