Phosphates in Food Processing
1. Classification of phosphates can be divided into orthophosphates and condensed phosphates: orthophosphates refer to orthophosphoric acid (H3PO4) of various salts: M3PO4, M2HPO4, MH2PO4 (M is a monovalent metal ion). Orthophosphate heated dehydration condensation to form condensed phosphate, its general formula for Mn + 2PnO3n + 1, where M is a monovalent metal ion, n is the number of phosphorus atoms, when the value of n is very large, the limit of condensed phosphate chemical formula for MnPnO3n. various salts of pyrophosphoric acid is known as the pyrophosphate salt, M4P2O7; triphosphoric acid salts are known as the triphosphate, M5P3O10; the molecule contains more than 3 phosphorus atoms of the condensed phosphate. More than 3 phosphorus atoms of the condensed phosphate collectively referred to as polyphosphates, the number of molecules containing O-P-O bond is called polyphosphate chain length. Metaphosphates molecular formula (MPO3) n, can be divided into cyclic metaphosphates, insoluble metaphosphates and metaphosphate vitreous (this kind of material is actually more than 10 chain length chain polyphosphates and a small amount of cyclic metaphosphates mixture). 2.
2. Phosphates used in food processing are usually sodium salt, calcium salt, potassium salt and iron salt and zinc salt as a nutrient fortifier, commonly used varieties of food-grade phosphates are more than thirty kinds, sodium phosphate salt is currently the main type of domestic food phosphate consumption, along with the development of food processing technology, the consumption of potassium phosphate salt is also rising year by year. In order to give full play to the synergistic effect between various phosphates and other additives, and to meet the needs of the development of food processing technology, a variety of complex phosphates are often used in practical applications as food ingredients and functional additives, and the research and development of complex phosphates is increasingly becoming the direction of the development and application of food additives in the phosphate category.
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Phosphates are commonly used in detergents as water softeners, but phosphate detergents are regulated in some areas because of the algae boom and bust cycle that affects phosphate discharge in watersheds.
(Reporter Teng Shiming) On January 4, Qujing Municipal People's Government, Qujing Economic and Technological Development Zone Management Committee, Shenzhen Defang Nano Technology Co., Ltd. signed an investment agreement on the project of 330,000-ton annual production capacity of new phosphate-based anode materials production base.
For food additives, now basically has been a phenomenon that can not be avoided in the diet, anything in the hands of different people, they can have a decidedly different performance, today we talk about this kind of food additives, is the existence of a typical example, which can benefit people's taste buds, but also can harm people's health, it is the recombination of phosphates.
Phosphoric acid is a basic chemical raw material, widely used in phosphate, fertilizer, food additives, feed, washing, electronics, flame retardants and other industries. Pure phosphoric acid is colorless crystals with a melting point of 42.3 degrees Celsius, a high boiling point acid, easily soluble in water. Phosphoric acid is a strong acid in ternary, step-by-step ionization, non-volatile, not easy to decompose, almost no oxidation. It has the generality of acid. Industry commonly used concentrated sulfuric acid and calcium phosphate reaction to produce phosphoric acid, filtered off slightly soluble in water calcium sulfate precipitate, the resulting filtrate is phosphoric acid solution.
FoodPartner.com According to the European Food Safety Authority (EFSA), the EFSA has issued an opinion on the use of phosphate oligosaccharides of calcium (POs-Ca®) as a source of calcium in food, food supplements, and food for special medical purposes.