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Dimagnesium Phosphate Trihydrate

Dimagnesium Phosphate Trihydrate in Tradeasia


Dimagnesium Phosphate Trihydrate

Cas Number


HS Code




Basic Info


White Powder or White Crystals

Common Names

magnesium hydrogen phosphate, magnesium phosphate dibasic


As per customers request

Brief Overview

The dimagnesium phosphate trihydrate is a member of magnesium phosphate family. It is slightly soluble in water, soluble in dilute acid but insoluble in ethanol. Dimagnesium phophate is usually used as nutrient adjunct, dietary supplement and nutrient agent.

Manufacturing Process

1. It can be formed by the reaction of stoichiometric quantities of magnesium oxide with phosphoric acid. MgO + H3PO4 → MgHPO4 + H2O 

Magnesium hydrogen-phosphate-trihydrate can be produced by a process of the type wherein dilute phosphoric acid is introduced into a reaction vessel first and a magnesium oxide or magnesium hydroxide suspension is added subsequently under specific conditions. Before the resulting precipitated matter is filtered, the mixture is stirred for 30 minutes, mother liquor is decanted and the precipitated matter is stirred up again with water. These steps require much time and reactors having a large volume. Magnesium hydrogen phosphate-trihydrate produced by the above process is obtained in the form of grains, so the final product must therefore always be subjected to grinding so as to produce granular matter having a definite grain size or containing the individual grains in a definite rate of distribution.

2. Dissolving monomagnesium phosphate in water, forms phosphoric acid and depositing a solid precipitate of dimagnesium phosphate trihydrate: Mg(H2PO4)2 + 3 H2O → Mg(HPO4).3H2O + H3PO4




Leavening Agent:

Leavening agent is a substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure.Dimagnesium phosphate is a new leavening agent that is slow-acting and is activated by heat (40 degree C). It has a clean flavor profile, provides a uniform cell structure, and imparts moistness to baked product crumbs. It is particularly useful in frozen and fresh baked cakes, muffins, biscuits, and pizza crusts. 


It is used as a nutrition supplement agent to provide additional phosphorus to maintain a normal level of P for growth.

It is used as a  pH regulation reagent, neutrilizing agent and buffering agent to maintain a proper pH value of a solutions.

It also acts as a stabilizer which enhances the taste and appearance of dishs.

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