1. SUBSTANCE IDENTIFICATION 1.1. Product Name: Disodium Phosphate Anhydrous 1.2. Description: Disodium Phosphate Anhydrous is a inorganic compound manufactured through chemical synthesis. 1.3. Chemical Formula: Na2HPO4 1.4. Molecular weight: 141.96 1.5. CAS #: 7558-79-4 1.6. EINECS #: 231-448-7 1.7. Manufactured by: Foodchem International Corporation, Shanghai China. 1.8. Supplied by: Foodchem International Corporation, Shanghai China. 1.9. Usage: In food as food supplements 2. Composition 2.1. Disodium Phosphate Anhydrous: ≥ 98.0% 2.2. Hazardous impurities: Negative 3. Physical/Chemical Characteristics 3.1. Physical State: Powder 3.2. Appearance: white crystaline powder 3.3. Odor: Odorless 3.4. pH: 8.8 (1% solution @ 25 deg C) 3.5. Melting point/range: Converted to Sodium Pyrophosphate @ about 240 deg. C 3.6. Boiling point: Not applicable 3.7. Bulk density: 1.7 g/cm3 3.8. Solubility: 7.7 g/100g @ 20°C 4. Stability/Reactivity 4.1. Chemical Stability: Stable under normal temperatures and pressures 4.2. Shelf Life: 24 months period 4.3. Hazardous decomposition: Phosphoxides and sodium oxide at high temperatures 4.4. Hazardous polymerization: Will not occur 4.5. Incompatible with: Acids, alkalis 5. Handling/Storage 5.1. Storage: kept in dry, cool, and shaded place with original packaging, avoid moisture, store at room temperature. 5.2. Handling precaution: Avoid contact with eyes, skin and clothing. Avoid breathing in dust. Use with adequate ventilation. 6. Exposure Control 6.1. Engineering Controls: Mechanical ventilation (dilution or local exhaust), process or personnel enclosure and control of process conditions should be provided. Supply sufficient replacement air to make up for air removed by exhaust systems. 6.2. Respiratory protection: NIOSH/MSHA or European Standard EN 149 approved respirator 6.3. Eye Protection: Protective eyeglasses or chemical safety goggles 6.4. Skin Protection: Wear appropriate protective gloves and clothes to minimize skin contact. 6.5. Other: Consult professionals if Disodium Phosphate Anhydrous need to be handled under some special conditions. - See more at: http://www.foodchemadditives.com/msds/835