Phosphate salts are the most versatile family in the catalogue: the same chemistry sequesters hardness, buffers pH and emulsifies fat, depending on chain length and which cation it carries.
That versatility is why they appear across food, cleaning and water treatment — and why the grade, not the chemistry, decides which of those a given lot can serve.
What we supply
Trisodium Phosphate, Tripotassium Phosphate, Trisodium Diphosphate, Trisodium Pyrophosphate, Potassium Metaphosphate, Monosodium Phosphate, plus Sodium Bicarbonate, Potassium Carbonate Anhydrous and Sodium Acetate (anhydrous and trihydrate).
What we supply
Trisodium PhosphateTripotassium PhosphateTrisodium DiphosphateTrisodium PyrophosphatePotassium MetaphosphateMonosodium PhosphateSodium BicarbonatePotassium Carbonate AnhydrousSodium Acetate AnhydrousSodium Acetate Trihydrate
One family, three jobs Phosphates sequester metal ions, buffer pH and emulsify — which is why the same family turns up in processed cheese, in detergent and in boiler water on entirely different grounds.
Chain length changes behaviour Ortho, pyro, tripoly and metaphosphates differ in chain length, and with it solubility, sequestering strength and how quickly they hydrolyse back to shorter chains in solution.
Alkaline reserve Trisodium and tripotassium phosphate bring strong alkalinity as well as sequestration, which is what puts them into heavy-duty cleaning rather than food duty.
Acetate and carbonate buffers Sodium acetate and potassium carbonate hold pH in bands the phosphates do not cover, and they avoid phosphate where discharge limits apply.
Also used in