Post Date: 12, Nov, 2021
Phosphates can be divided into simple phosphates and complex phosphates according to their composition. The so-called simple phosphate refers to various salts of orthophosphoric acid, including orthophosphoric acid: M3PO4; monohydrogen phosphate: MHPO4; dihydrogen phosphate: MH2PO4, etc.; complex phosphate refers to linear polyphosphate, branched Superphosphate and cyclic polymetaphosphate, etc.

plays a very important role in our lives. The main source of phosphorus intake by the human body is natural food or food phosphate additives. Phosphate is a natural part of almost all foods. One of the ingredients. Because phosphate can improve or impart a series of excellent properties to food, it has been used in food processing more than 100 years ago, and it has been widely used since the 1970s. At present, phosphate is one of the most widely used food additives with a large amount. As an important food ingredient and functional additive, it is widely used in meat products, poultry products, seafood, fruits, vegetables, dairy products, baked products, Beverages, potato products, seasonings, convenience food, etc. are being processed.

1. Phosphate has a strengthening effect on protein and globulin, because it can improve the hydration and water holding capacity of meat products, improve the water permeability, promote the softening of food and improve the quality of food.
2. Acidic phosphate is usually used as a fluffy acid as a leavening agent for baked products, and reacts with bicarbonate to provide carbon dioxide gas for the baking process.
3. Phosphate can be used as a high-efficiency pH regulator and pH stabilizer to make food taste more delicious. Among them, dihydrogen phosphate has the strongest buffering effect.
4. Phosphate affects the water holding capacity and color of meat during meat processing. Phosphate is a highly hydrophilic moisture retention agent, which can stabilize the moisture contained in food very well.
5. Tricalcium phosphate is usually used as an anti-caking agent to improve the free-flowing properties of powders or hygroscopic foods.
6. Magnesium phosphate, iron phosphate, and zinc phosphate are often used as mineral nutrient fortifiers in food processing.
7. Phosphate can effectively combine with metal cations, and it can reduce the stability of the cell wall during cell division, and it can also reduce the thermal stability of many cells,