It is a sodium salts of phosphoric acid, uses as pH control agent, water hardness precipitation, phosphatizing reagent.
Mostly used in meat curing and sausage making to maintain moist, tender and flavorful of meat and cheeses in shop display cases for longer. It can also be used in dry or slurry form into all meat emulsions,
Usage: Add maximum 0.5% by weight.
Often used as emulsifiers (as in processed cheese), thickening, and leavening agent for
baked goods and to modify textures and surface tension in liquids like evaporated milk.