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Sodium acid pyrophosphate is used to prevent potatoes from blackening after peeling and cutting.
Phosphates soften the skin of beans, peas and lentils (canned or frozen), reducing their cooking time. Processing vegetables in this way also prevents color changes (the same as with French fried potatoes). Sodium hexametaphosphate (SHMP) is also used to improve and control the viscosity of sauces and tomato pastes, and to increase the amount of juice obtained from tomato pulp. Calcium phosphate is also used to improve the texture of some types of canned vegetables (peeled tomatoes).
Polyphosphates can be used to stabilize vitamin C in citrus fruits. Sodium hexametaphosphate is also used to stabilize certain fruit drinks. Calcium, potassium and phosphorus are added in the form of calcium and potassium phosphates to energy drinks that are rich in mineral salts. Phosphoric acid is also used as an acidifying agent in soft drinks like cola.
Phosphates are used in cereals as pH balancers or buffer agents. They are also a source of minerals. Because the body does not synthesize phosphorus (*), a sufficient daily amount must be obtained from food.
(*) A major component of our bones, teeth and nervous system, phosphorus plays a key role in:
- the transmission of our genetic heritage;
- the composition of our bones: without phosphorus combined with calcium, we would be unable to stand, as our bones would be too soft;
- our mobility: phosphorus is one of the substances which enable our muscles to contract and enable us to move.
Humans obtain most of the phosphorus they need from food. Phosphates are contained in foods either as naturally occurring substances or in the form of additives.
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Phosphates are used to improve the functional properties of eggs. They act as buffer agents to achieve optimum pH values, boost the volume and stability of mousses, and prevent enzymatic activity, the development of micro-organisms and oxidation of fats.
Fat & oil
Various phosphates are used in processing oils and fats used in foods. They are used to extract the oil when refining, to stabilize fats to guard against loss of flavor, and to obtain stable emulsions. Phosphoric acid is also used in refining vegetable oils used in food.
Phosphoric acid and phosphates are used to whiten and clarify sugar. Tricalcium phosphate (TCP) is used as an anti-caking or fluxing agent.
Phosphates make instant pasta more flexible and preserve its flavor. Without phosphates, instant pasta would have a rubbery consistency. Our mixtures are used to speed up gluten contact, to make pasta more flexible and to improve its texture, and also to ensure clearer water when cooking.
Powdered food products
Tricalcium phosphate improves the fluidity of products such as powdered milk, instant powders, and spices etc. (anti-caking agent).
Milk products ans desserts
Phosphates stabilize milk proteins and are a vital additive in thermal processing of milk products (e.g. UHT process). Their reaction with the calcium contained in milk also makes them ideal for controlling the firmness of flans and the stability of mousses.
Yeasts ans fermantation
Purified phosphoric acid and phosphates — mainly monoammonium phosphate (MAP), diammonium phosphate (DAP) and monopotassium phosphate (MKP) — are widely used as nutrients in the yeast industry and in a whole range of fermentation-based bio-industrial processes (e.g. manufacture of alcohol, pharmaceutical intermediates and so on).
Phosphates and/or phosphoric acid are used in many other applications such as modified starches, flavorings, gelatin, drinking water, blood processing, yeast manufacture and pharmaceutical applications.
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