The main use of phosphate in the food industry

According to the US Food Chemical Pharmacopoeia (FCC), the functions of phosphates in the food industry can be divided into 15 categories:
1. Sour agent: phosphoric acid
2. Anti-caking agent: calcium phosphate
3. Antioxidant: calcium hypophosphite
4. Buffer: diammonium phosphate, ammonium dihydrogen phosphate, calcium hydrogen phosphate, calcium phosphate, calcium pyrophosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium acid pyrophosphate, sodium dihydrogen phosphate, dihydrogen phosphate Sodium, sodium phosphate, sodium pyrophosphate
5. Dough improver: diammonium phosphate, ammonium dihydrogen phosphate, calcium dihydrogen phosphate, calcium hydrogen phosphate
6. Emulsifier: potassium phosphate, potassium polymetaphosphate, potassium pyrophosphate, sodium aluminum phosphate (alkaline), sodium metaphosphate (insoluble), sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium polyphosphate (glass), Sodium Pyrophosphate
7. Hardener: calcium dihydrogen phosphate
8. Moisturizer: potassium polymetaphosphate
9. Leavening agent: diammonium hydrogen phosphate, ammonium dihydrogen phosphate, sodium acid pyrophosphate, sodium aluminum phosphate (acidic)
10. Nutrients: calcium dihydrogen phosphate, calcium hydrogen phosphate, calcium phosphate, calcium pyrophosphate, iron phosphate, iron pyrophosphate, magnesium hydrogen phosphate, magnesium phosphate, manganese hypophosphite, sodium iron pyrophosphate, sodium dihydrogen phosphate, phosphoric acid Disodium hydrogen, sodium phosphate, sodium pyrophosphate
11. Preservative: sodium hypophosphite
12. Chelating agent: calcium dihydrogen phosphate, phosphoric acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium acid pyrophosphate, sodium metaphosphate (insoluble), sodium polyphosphate (glassy)
13. Improved starch additives: trimeta pyrophosphate, potassium dihydrogen phosphate
14. Tissue modifier: potassium pyrophosphate, potassium tripolyphosphate, sodium metaphosphate (insoluble), disodium hydrogen phosphate (glassy), sodium tripolyphosphate
15. Fermented food: ammonium dihydrogen phosphate, diammonium hydrogen phosphate, calcium dihydrogen phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate.
It can be seen from the above that the functions of phosphate in food processing mainly have two points, one is a quality improver, and the other is a nutritional fortifier.