Uses and dosages of several food-grade phosphates

1. Uses of sodium tripolyphosphate: In the food industry, it is mainly used as the quality improver of canned food, dairy products, fruit juice drinks and soy milk; the water-retaining agent and tenderizer of meat products such as ham and luncheon meat; in aquatic product processing, it can not only retain water in and tenderize products, but can also swell and bleach them; it can soften beans in cans; it can also be used as water softener, chelating agent, PH regulator and thickener in the beer industry. The dosage of sodium tripolyphosphate is generally 3-5‰ in food processing, and 3% in aquatic product processing, which sees the maximum dosage.

2. Uses of sodium pyrophosphate (anhydrous): In the food processing industry, it is used as the quality improver, emulsifying and dispersing agent, buffer agent, and chelating agent, etc. Featuring the general properties of condensed phosphates, it has significant chelating and dispersing effects and can resist flocculation, prevent fat oxidation and increase the viscosity of casein. With a high PH value, it has the effect of inhibiting food spoilage and fermentation. It is mainly used in meat and aquatic product processing to improve water retention, keep meat fresh and tender, and stabilize natural pigments. It can also be used in starch manufacturing where it is often used in combination with other condensed phosphates. The dosage of sodium pyrophosphate is generally 0.5-3‰ in food processing, and 3% in aquatic product processing, which sees the maximum dosage.

3. Uses of disodium dihydrogen pyrophosphate (sodium acid pyrophosphate): In the food processing industry, it is used as the fast starter, quality improver, leavening agent, buffer agent, chelating agent, rehydrating agent and bonding agent. It is used as the acidic component of synthetic leavening agents in bread and cakes. Since it has a long time of CO2 generation, it is suitable for melt-baked food with low moisture content (such as pancakes). When compounded with other phosphates, it can be used as the water retaining agent for cheese, luncheon meat, ham, meat and aquatic product processing, and the rehydrating agent of instant noodles. The dosage is generally 0.5-3‰ in food processing, and 1% in aquatic product processing, which sees the maximum dosage.

4. Uses of sodium hexametaphosphate: In the food processing industry, it is used as the quality improver, PH regulator, metal ion chelating agent, adhesive and expansion agent. It can stabilize natural pigments in beans, canned food, and bean paste fillings, and maintain color; emulsify fat and maintain uniform texture of canned food; improve water retention and prevent fat from deteriorating in canned meat and meat products. When being added to beer, it can clarify the liquor and prevent turbidity. It is an excellent water softener without precipitation. It plays the role of water retention, swelling and bleaching in the processing of aquatic products. The dosage of sodium hexametaphosphate is generally 3-5‰ in food processing, and 3% in aquatic product processing, which sees the maximum dosage.

5. Uses of sodium trimetaphosphate: In the food industry, it is used as the starch modifier, the anti-turbidity agent of fruit juice drinks, the water retaining agent, binder, chelating agent, water softener, dispersant in meat processing, the stabilizer in ice cream, cheese and other dairy products. It also plays a role of bonding and water retention in the processing of aquatic products. It can also prevent food discoloration and vitamin C decomposition. The dosage is generally 3-5‰ in food processing, and 3% in aquatic product processing, which sees the maximum dosage.

6. Uses of phosphoric acid: In the food industry, it is used as the sour agent and nutritional starter, and also as the special water-retaining agent for bread baking, canned fruits and vegetables to inhibit the growth of microorganisms, and extend the shelf life; it is also used for beverages, juices, cocoa products, cheese and edible oil. It can be used for the emulsification and acidification of cheese spread. Function: When used together with antioxidants, it can prevent oxidative rancidity of animal fats such as lard and its products; it can also be used for sucrose refining. The dosage is generally 3-5‰ in food processing.

7. Uses of trisodium phosphate (anhydrous): In the food processing industry, it is used as the buffer agent, emulsifier, and nutritional supplement; it is also used as a raw material of alkaline water in the preparation of wheaten food. It can also be used for saccharin refining, starch production, and as the detergent for food bottles and cans. The dosage is generally 3-5‰ in food processing, and capped at 1%.

8. Uses of sodium polyphosphate: suitable for the processing of coarsely crushed and emulsified meat products and poultry food, such as frankfurter sausages, hot dog sausages, chicken sausages, Taiwanese-style sausages, hamburger cakes, ham sausages, instant noodles, rice noodles, etc. As a kind of premium seafood additive, it can effectively retain the unique flavor of seafood, enhance its taste, reduce processing loss, improve texture, and significantly improve product grade by lustering, brightening the seafood and making them resilient. It can significantly enhance meat quality and water adhesion during processing and freezing. It can prevent the loss of water during storage, enhance the binding force of fat and water, so that the edibility and tenderness of food are well maintained during storage, while its taste and color is more durable and stable. It can also stop cells from growing. The dosage is generally 3-5‰ in food processing, and capped at 3%. 

9. Uses of sodium aluminum acid phosphate: It is used for dough frying in food industry and as the leavening agent in baking. When being added in feed, it can be used as the fat inhibitor in the breeding industry to effectively prevent the growth of fat in poultry and livestock. The dosage is generally 1-2% in food processing. 

10. Uses of potassium tripolyphosphate (pentapotassium phosphate): In the food processing industry, it is used as the water retaining agent, tissue modifier, chelating agent and water treatment agent. It is widely used in the processing of broth, luncheon meat, and cured meat, and other meat products, the processing of quick-frozen fish fillets and shrimps and other dairy products such as cream, milk powder, cheese, condensed milk, and cream powder. The potassium tripolyphosphate features excellent solubility and dissolution speed. Compared with traditional phosphates, this product delivers a higher yield rate and better mouth feel. The dosage is generally 3-5‰ in food processing. 

11. Uses of sodium dihydrogen phosphate: It is used as the quality improver, PH regulator, buffer agent, emulsifying and dispersing agent, nutritional supplement and water retaining agent in the food industry. While being mainly used in cheese, beverages, jelly, tomato sauce, luncheon meat and pickled meat products, it can also be used as modified starch additives. The dosage is generally 3-5‰ in food processing. 

12. Uses of disodium hydrogen phosphate: it is used as the quality improver, PH regulator, nutritional supplement, emulsifying and dispersing agent, fermentation aid, and binder in the food industry. It is mainly used in wheaten food, soybean products, dairy products, meat products, cheese, beverages, fruits, ice cream and ketchup. The dosage is generally 3-5‰ in food processing. 

13. Uses of potassium pyrophosphate: it is used as the emulsifier, tissue modifier, chelating agent in the food industry, and also as a raw material of the alkaline water used in wheaten products in combination with other condensed phosphates. It is usually used to prevent canned aquatic products from producing struvite and prevent the discoloration of canned fruit; increase the swelling capacity of ice cream; increase the yield rate of ham and sausage and the water retention of surimi; improve the taste and yield rate of wheaten products, and prevent cheese from aging. Dosage in food processing: 9g/kg in processes cheese (calculated by phosphorus); 3g/kg in luncheon meat (calculated by p2o5); 5g/kg in quick-frozen shrimps (calculated by p2o5).