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OTHERS
Potatoes
Sodium acid pyrophosphate is used to prevent potatoes from blackening after peeling and cutting.
Vegetables

Phosphates soften the skin of beans, peas and lentils (tinned or frozen), reducing their cooking time. Processing vegetables in this way also prevents colour changes (the same as with chipped potatoes). Sodium hexametaphosphate (SHMP) is also used to improve and control the viscosity of sauces and tomato purées, and to increase the amount of juice obtained from tomato pulp.
Calcium phosphate is also used to improve the texture of some types of tinned vegetables (peeled tomatoes).

Drinks
Polyphosphates can be used to stabilise vitamin C in citrus fruits. Sodium hexametaphosphate is also used to stabilise certain fruit drinks. Calcium, potassium and phosphorous 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.
Cereals
Phosphates are used in cereals as pH balancers or buffer agents. They are also a source of minerals. Because the body does not synthesise phosphorous, a sufficient daily amount must be obtained from food.
Egg products
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 mousse, and prevent enzymatic activity, the development of micro-organisms and oxidation of fats.
Fat and oil
Various phosphates are used in processing oils and fats used in foods. They are used to extract the oil when refining, to stabilise fats to guard against loss of flavour, and to obtain stable emulsions. Phosphoric acid is also used in refining vegetable oils used in food.

Sugar processing

Phosphoric acid and phosphates are used to whiten and clarify sugar. Tricalcium phosphate (TCP) is used as an anti-caking or fluxing agent.
Pasta

Phosphates make instant pasta more flexible and preserve its flavour. 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 and desserts

Phosphates stabilise 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 tarts and the stability of mousses.

Yeasts and fermentation
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 preparations and so on).

Other uses

Phosphates and/or phosphoric acid are used in many other applications such as modified starches, flavourings, gelatine, drinking water, blood processing, yeast manufacture and pharmaceutical applications.

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