PHOSPHORIC ACID 85% FCC - INNOPHOS

Ingredient Name: Phosphoric Acid

Chemical Name: Phosphoric Acid

CAS Number: 7664-38-2

Chemical Family: Inorganic Acids

Synonyms: H3PO4, Naval Jelly, Orthophosphoric Acid, White Phosphoric Acid

  • TypeDocument Name
View All Documents

Enhanced TDS

Identification & Functionality

Features & Benefits

Applications & Uses

Markets
Applications
Applicable Processes
Food & Nutrition Applications
Product Uses
  • Acidulation of soft drinks, particularly cola.
  • Manufacture of cottage and processed cheese, fats, shortenings; pH control in manufacture of imitation jellies; nutrient in production of yeast.
  • Control of bacteria growth in selected processed foods.
  • Flocculation agent for clarification of sugar juices after timing process.
  • Manufacture of phosphate salts. Drinking Water
  • Corrosion control (lead and copper control)

Properties

Physical Form
Typical Properties
ValueUnitsTest Method / Conditions
Arsenic Contentmax. 3ppm-
Cadmium Contentmax. 3ppm-
Degrees Baume (25°C/15.5°C)59.1--
Fluoride Contentmax. 10ppm-
Freezing Point21.1°C-
Lead Contentmax. 3ppm-
Pounds per Gallon (at 20ºC)14.08--
Nutritional Information
ValueUnitsTest Method / Conditions
Calories¹0Kcal/100g-
Total Fat¹0.0g/100g-
Saturated Fat¹0.0g/100g-
Trans Fat¹0.0g/100g-
Cholesterol¹0.0mg/100g-
Sodium¹0.0mg/100g-
Total Carbohydrate¹0g/100g-
Dietary Fiber¹0g/100g-
Total Sugars¹0g/100g-
Added Sugar¹0g/100g-
Protein¹0.0g/100g-
Vitamin D¹0.0IU/100g-
Vitamin D (Cholecalciferol)¹0mcg/100g-
Calcium¹0.0mg/100g-
Iron¹0.0mg/100g-
Potassium0.0mg/100g-
Phosphorous²26875mg/100g-
Water²15g/100g-
Ash²85g/100g-
Note

*Freezing points are theoretical values since the acids possess the property of supercooling without crystallizing.

Regulatory & Compliance

Packaging & Availability

Packaging Information
  • Tank Trucks
  • Tank Cars
  • 15 and 55 gal Rigid Polyethylene Drums

Storage & Handling

Shelf Life
60 months
Storage Condition

Phosphoric Acid is corrosive. Avoid freezing conditions. Store in tight containers at above product freezing points (see Typical Properties).