Basic introduction of food grade phosphates

Food grade phosphate is an important food additive that has multiple effects such as moisturizing, pH regulation, emulsifying, and antioxidant properties.
Moisturizing properties: Phosphates have a strong moisturizing effect, which can absorb moisture from the surrounding environment and keep it in the food, helping to prevent food from losing moisture, thereby maintaining the moisture and taste of the food.
Adjusting pH: Phosphate is an acidic substance that has the function of neutralizing or buffering the acidic and alkaline components in food, thereby stabilizing the pH value of food.
Emulsification: Phosphates can interact with oil and water, allowing them to be uniformly dispersed and form an emulsion system. This helps to maintain the combination of oil and water in food, enhancing the texture, stability, and taste of the food.
Antioxidant properties: Phosphates can inhibit or slow down oxidation reactions in food, prevent the impact of oxidation on fats, pigments, and other components in food, help maintain color stability and extend the shelf life of food.
In addition, phosphates are widely used in the processing of meat products, poultry products, seafood, fruits, vegetables, dairy products, baked goods, beverages, potato products, seasonings, convenience foods, etc., as important food ingredients and functional additives.
It should be noted that the amount and type of food grade phosphate should be determined based on the specific type of food and processing technology, and used under the guidance of professionals to ensure safety and effectiveness.