Phosphate in foods

Lehrfeld, J. HPLC separation and quantitation of phytic acid and some inositol phosphates in foods. J Agr Food Chem 1994 42(12) 2726-2731. Obata, H., K. Imai, N. Inoue, and M. Umebayashi. A highly sensitive quantitative determination of glutathione in plant roots by high performance gel filtration chromatography and fluoro-metic detection after pre-column derivatization with N-(7-dimethyl-amino-4-methyl coumarinyl)-malei-mide. Phytochem Anal 1994 5(5) 239-242. 

Y. Sekiguchi, A. Matsunaga, A. Yamamoto and Y. Inoue (2000). Analysis of condensed phosphates in food products by ion chromatography with an on-line hydroxide eluent generator. J. Chromatogr., 881, 639-644. 

Hamm, R. 1971. Interactions between phosphates and meat proteins. In Phosphates in food processing, ed. J.M. deMan and P. Melnychyn. Westport, CT AVI Publishing Co. 

FAD and riboflavin phosphate in foods are hydrolyzed in the intestinal lumen by nucleotide diphosphatase and a variety of nonspecific phosphatases to yield free riboflavin, which is absorbed in the upper small intestines by a sodium-dependent saturable mechanism the peak plasma concentration is related to the dose only up to about 15 to 20 mg (40 to 50 /xmol). Thereafter,... 

Ellinger, R.H. 1975. Phosphates in food processing. In Handbook of Food Additive (Euria, T.E., ed.), p. 671. CRC Press Boca Raton, FL. 

R.H. Ellinger, Phosphates in food processing, in Hbk Food Additives, CRC Press, Cleveland, 1972. 

Molins R.M. Phosphates in Food. CRC Press, Boca Raton, FL, 1991. 

VandersUce, J. and Huang, M., Liquid chromatographic analysis of thiamin and its phosphates in food products using amproUum as an internal standard, J. Micronutr. Anal, 2, 189 199, 1986. 

Phillippy, B. 2003. Inositol phosphates in foods. Adv. Food Nutr. Res. 45 1-60. 

Alkali Meta.IPhospha.tes, A significant proportion of the phosphoric acid consumed in the manufacture of industrial, food, and pharmaceutical phosphates in the United States is used for the production of sodium salts. Alkali metal orthophosphates generally exhibit congment solubility and are therefore usually manufactured by either crystallisation from solution or drying of the entire reaction mass. Alkaline-earth and other phosphate salts of polyvalent cations typically exhibit incongment solubility and are prepared either by precipitation from solution having a metal oxide/P20 ratio considerably lower than that of the product, or by drying a solution or slurry with the proper metal oxide/P20 ratio. 

Starch monophosphates are quite useful in foods because of their superior freeze—thaw stabiUty. As thickeners in frozen gravy and frozen cream pie preparations, they are preferred to other starches. A pregelatinized starch phosphate has been developed (131) which is dispersible in cold water, for use in instant dessert powders and icings and nonfood uses such as core binders for metal molds, in papermaking to improve fold strength and surface characteristics, as a textile size, in aluminum refining, and as a detergent builder. 

Starch sodium phosphate monoesters [11120-02-8] are prepared by heating mixtures of 10% moisture starch and sodium monohydrogen and dihydrogen phosphates or sodium tripolyphosphate. Starch phosphate monoesters are used primarily in foods, such as pudding starches and with oH-in-water emulsions. 

Phosphates, which react with calcium to reduce the calcium ion activity, assist in stabilizing calcium-sensitive proteins, eg caseinate and soy proteinate, during processing. Phosphates also react with milk proteins. The extent of the reaction depends upon chain length. Casein precipitates upon addition of pyrophosphates, whereas whey proteins do not. Longer-chain polyphosphates cause the precipitation of both casein and whey proteins. These reactions are complex and not fully understood. Functions of phosphates in different types of dairy substitutes are summarized in Table 9 (see also Food additives). 

Suzuki T, Sasaki K, Takeda M, et al. 1984a. Metabolism of tributyl phosphate in male rats. J Agric Food Chem 32 603-610. 

Lieberman, M.T. and Alexander, M. Microbial and nonenzymatic steps in the decomposition of dichlorvos (2,2-dichlor-ovinyl 0,0-dimethyl phosphate), / Agric. Food Chem., 31(2) 265-267, 1983. 

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