Food Uses of Phosphates

There are so many properties, other than safety, which make phosphates ideal substances for the improvement of foods that they cannot all be discussed. A few of the more interesting will be highlighted. The acidity of phosphoric acid in soft drinks is known to most persons. The acidity of phosphates as leavening agents is also well known. 

A relatively new phosphate product, SnowFresh , has done much to replace the sulfites and nitrites that were previously used to keep lettuce and other vegetables fresh after they had been prepared for serving. The product is very effective and has none of the undesired properties of the previously used products. 

Condensed phosphates are used almost universally in potable water to protect the public health while protecting our plumbing. Phosphates and silicates have been used for many years to control the corrosion of water pipes, thus reducing the quantity of heavy metals and copper dissolved in drinking water. 

Dairy and animal products may become rancid by bacterial attack. Calcium and magnesium ions are required for the propagation of the microorganisms and the development of rancidity. If these calcium and magnesium ions are tightly sequestered as phosphate complexes, they are unavailable to the microorganisms. 

This allows the product to have a much longer shelf life before becoming unacceptable as a food. 

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