磷酸（食品）

Description

Phosphoric Acid(Food) · CAS 62046-92-8 · H3O4P. UNII E4GA8884NN. Boiling Point: 407 °C; Boiling Point: 158.00 °C. @ 760.00 mm Hg; Boiling Point: 158 °C.

Identification

CAS Registry Number	62046-92-8
PubChem CID	1004
Molecular formula	H3O4P
IUPAC name	phosphoric acid
UNII (FDA)	E4GA8884NN
FEMA number	2900

Computed Descriptors

Molecular Weight	97.995
XLogP3	-2.1
Hydrogen Bond Donor Count	3
Hydrogen Bond Acceptor Count	4
Rotatable Bond Count	0
Exact Mass	97.97689557
Monoisotopic Mass	97.97689557
Topological Polar Surface Area	77.8
Heavy Atom Count	5
Formal Charge	0

Physical & Chemical Properties

Boiling Point	407 °C
Boiling Point	158.00 °C. @ 760.00 mm Hg
Boiling Point	158 °C
Boiling Point	415 °F
Boiling Point	407 °C @760 [mm Hg]
Melting Point	108 °F (NIOSH, 2024)
Melting Point	42.4 °C
Melting Point	Melting point: 75% -17.5 °C; 80% 4.6 °C; 85% 21 °C.
Melting Point	41.00 to 44.00 °C. @ 760.00 mm Hg
Melting Point	42 °C

Physical description & handling notes

• Phosphoric acid appears as a clear colorless liquid or transparent crystalline solid. The pure solid melts at 42.35 °C and has a density of 1.834 g / cm3. Liquid is usually an 85% aqueous solution. Shipped as both a solid and liquid. Corrosive to metals and tissue. Used in making fertilizers and detergents and in food processing.
• Large Crystals; CBI; Dry Powder; Other Solid; Liquid; Dry Powder; Liquid; Liquid; Other Solid
• Clear, colourless, viscous liquid
• Thick, colorless, odorless, crystalline solid. [Note: Often used in an aqueous solution.]; [NIOSH]
• Solid
• HYGROSCOPIC COLOURLESS CRYSTALS.

Regulatory Status

Regulatory & Food Contact

FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FUMIGANT, MAL FDA Cumulative Estimated Daily Intake (CEDI): FCS FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS ACID; ANTIOXIDANT_SYNERGIST; SEQUESTRANT; SYNERGIST: Food Additives ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FUMIGANT, MALTING OR FERMENTING AID, NON-NU Group MTDI for phosphorus from all sources, expressed as P

GHS notification summary

0.1% (4 / 4293)

GHS Hazard Classification

GHS notification summary	0.1% (4 / 4293)
Reported hazard statements	H314, H290 (18%), H302 (15.1%), H318 (18.2%), H331, H370, H402, H313

Documented Uses

• CIR ingredient: Phosphoric Acid
• . . . used in fertilizers, detergents, foods and beverages, water treatment, pickling and rust proofing metals, and for many other purposes. [ACGIH] Used in photography (platinum printing); [www.ci.tucson.az.us/arthazards/medium.html] Used as a wet etchant in semiconductor manufacturing at a standard concentration of 85%; [CSH, p. 46]
• Acid and Alkali Cleaning of Metals [Category: Clean]
• Molding and Core Making [Category: Foundry]
• Electroplating [Category: Plate]
• Petroleum Production and Refining [Category: Industry]

Synonyms

Phosphoric acid; 7664-38-2; ORTHOPHOSPHORIC ACID; o-Phosphoric acid; Wc-reiniger; Acidum phosphoricum; Sonac; Phosphorsaeure; Evits; Acide phosphorique; Phosphoricum acidum; Acido fosforico; Phosphorsaeureloesungen; FEMA No. 2900; Fosforzuuroplossingen; Vococid

Frequently Asked Questions

What are the CAS number and molecular formula of Phosphoric Acid(Food)?

CAS 62046-92-8; molecular formula H3O4P; molecular weight — g/mol.

What other names is Phosphoric Acid(Food) known by?

Phosphoric acid, 7664-38-2, ORTHOPHOSPHORIC ACID, o-Phosphoric acid, Wc-reiniger, Acidum phosphoricum.

What is the regulatory status of Phosphoric Acid(Food)?

Documented regulatory listings: FDA Substance added to food: ANTIMICROBIAL AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, FUMIGANT, MAL; FDA Cumulative Estimated Daily Intake (CEDI): FCS; FDA Inventory of Food Contact Substances Listed in 21 CFR: FCS.

Is Phosphoric Acid(Food) classified as hazardous?

0.1% of GHS notifications report no hazard classification (4 of 4293).

What are the key physical properties of Phosphoric Acid(Food)?

Boiling Point: 407 °C; Boiling Point: 158.00 °C. @ 760.00 mm Hg; Boiling Point: 158 °C; Boiling Point: 415 °F.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.