FEAST&fERMENTATION-Mono Ammonium Phosphate ( MAP)-342(i)

Short Description:

Molecular formula: NH4H2PO4

Molecular weight: 115.0

National Standard: GB 25569-2010

CAS Number: 7722-76-1

Other Name: Ammonium Dihydrogen Phosphate;

INS: 340(i)


White granular crystal; relative density at 1.803g/cm3, melting point at 190℃ , easily soluble in water, slightly soluble in alcohol, insoluble in ketene, PH value of 1% solution is 4.5.

Product Detail

Product Tags

Daily Product

Specifications National Standard Ours
Assay             % ≥ 96.0-102.0 99 Min
Phosphorus pentoxide% ≥ / 62.0 Min
Nitrogen, as N % ≥ / 11.8 Min
PH (10g/L solution) 4.3-5.0 4.3-5.0
Moisture% ≤ / 0.2
Heavy metals, as Pb % ≤ 0.001 0.001 Max
Arsenic, as As % ≤ 0.0003 0.0003 Max
Pb % ≤ 0.0004 0.0002
Fluoride as F % ≤ 0.001 0.001 Max
Water insoluble % ≤ / 0.01
SO4 % ≤ / 0.01
Cl % ≤ / 0.001
Iron as Fe % ≤ / 0.0005


Packing :25 kgs bag,1000 kgs,1100 kgs, 1200 kgs jumbo bag

Loading:25 kgs on pallet: 22 MT/20’FCL; Un-palletized:25MT/20’FCL

Jumbo bag :20 bags /20’FCL ;

with pallets wrapping-1

Application chart

It is mainly used as a fermentation agent, nourishment, Buffer; dough conditioner; leavening agent;yeast food.


Both orthophosphate and phosphate are strong buffers, which can effectively stabilize the pH range of the medium.

PH regulators and PH stabilizers can control and maintain a stable pH range, which can make food taste more delicious.

2)Yeast food, fermentation aid

When the starter is inoculated into the raw materials of the processing process and propagated under certain conditions, its metabolites make the fermented milk products have certain characteristics such as acidity, taste, fragrance and thickening. Increase the storage time of the product while improving the nutritional value and digestibility

MAP application-2)

3)dough improver

a. Increase the gelatinization degree of starch, increase the water absorption capacity of starch, increase the water holding capacity of dough, and make instant noodles rehydrate quickly and easy to brew;

b. Enhance the water-absorbing and swelling properties of gluten, improve its elasticity, and make the noodles smooth and chewy, resistant to boiling and foaming;

c. The excellent buffering effect of phosphate can stabilize the pH value of the dough, prevent discoloration and deterioration, and improve the flavor and taste;

d. Phosphate can complex with metal cations in the dough, and has a "bridging" effect on glucose groups, forming cross-linking of starch molecules, making it resistant to high-temperature cooking, and noodles fried at high temperature can still maintain the stability after rehydration. The viscoelastic characteristics of starch colloids;

e. Improve the smoothness of noodles

MAP application-3)

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