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Potassium Phosphate Dibasic is the disodium salt of phosphoric acid which functions as a protein stabilizer, buffer, dispersant, and coagulation accelerator. It is mildly alkaline with a 1% solution having a ph of 9.2. It is moderately soluble in water with a solubility of 12 g in 100 ml at 25°c. It is used in farina and macaroni to shorten the cooking time by making the particles swell faster and cook more thoroughly. In evaporated milk it acts as a buffer and prevents gelation, also acting as a buffer in coffee whiteners. It is an accelerator of the setting time in instant puddings. In cream sauce and whipped products it functions as a dispersant by producing a swelling of protein.

R36/37/38:Irritating to eyes, respiratory system and skin .

S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing .
S24/25:Avoid contact with skin and eyes .