Phosphates water binding increase

The addition of phosphates (polyphosphates) to food affects the hydration of proteins and polysaccharides and their colloidal properties. It is used to increase the water-holding capacity (WHC) capacity, sometimes referred to as water-binding capacity (WBC) when water is added to cured meat and certain meat products. Phosphates also provide the appropriate texture to processed cheeses made from traditional cheese and emulsifying salts, often with the... 

Phosphate (P04)—Phosphate is added to increase the water-binding capacity of meat its use increases yields up to 10%. Also, it enhances juiciness of the cooked product. Federal regulations restrict the amount of phosphates to (1) not to exc 0.5% in the finished product, and (2) not more than 5% in the pickle solution based on 10% pumping pickle. The addition of phosphate must be declared on the label. 

It may be postulated that the severity of exposure to Al determines the pattern of morbidity. Normally, Al in plasma is bound and transported by transferrin. However, when plasma Al levels exceed 500 to 600 pg/L, transferrrin s capacity for binding Al is exceeded, and Al probably exists in plasma in combination with citrate or as a hydroxide in association with phosphate. Thus, acute severe exposure may be more likely to produce the neurological disorder and increased sensitivity to flicker, whereas chronic moderate exposure may manifest primarily as bone disease and the other less dramatic symptoms [27, 125-128]. In any case, considering the fact that there have been only two reports of outbreaks of acute Al encephalopathy in dialysis centers [17, 43-45], and s-Al levels of 1200 pg/L [44] to 1700 pg/L (Table 1) have been reported (Table 6), acute Al encephalopathy due to water contamination probably only develops when the Al level in the tap water is well above 1000 pg/L. 

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