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Phosphate
Subsidiary Classification： Company Blog
2020-12-29 13:44
Phosphates are natural constituents of nearly all foods and are widely used in food processing as important food ingredients and functional additives.
Naturally occurring phosphates are found in phosphate rock, which contains calcium phosphate. When sulfuric acid is reacted with phosphate rock, calcium dihydrogen phosphate and calcium sulfate—both readily absorbable by plants—are produced, yielding phosphate fertilizers. Phosphates can be classified as orthophosphates and polyphosphates. In food processing, the phosphates typically used are sodium, calcium, and potassium salts, as well as iron and zinc salts employed as nutritional fortifiers. More than thirty varieties of food-grade phosphates are commonly used; sodium phosphates constitute the primary category of phosphate consumption in China. With the advancement of food-processing technologies, the consumption of potassium phosphates has also been increasing year by year.
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