Protap HS Series - Functional Phosphate Types

Phosphates have various functions as food additives rather than nutritional value.
• Phosphoric acid or acidic salts are used as acidifiers in food industry.
• Because phosphates are water-binding, they can be used for water retention in many food products.
• Improves product structure, makes it homogeneous and prevents oil and water separation.
• Some phosphates can be used as anti-caking agents in powdered and dry mixed foods.
• It has protective properties due to its antimicrobial and antioxidant properties.
• Alkaline phosphate salts can be used in the food industry to convert the medium to alkaline and raise the pH.
• It also affects the color and aroma of the product due to its chemical effects on other additives and chemical reactions with them.
• In particular, the water holding capacity of the meat depends mostly on pH. The more water the proteins retain, the higher the solubility of meat proteins because they dissolve at that rate.