Phosphates are inorganic compounds which not only exist naturally but can also be synthesised. They exist as natural compounds in most food products and are produced synthetically from phosphoric acid. Phosphates are used in food processing to achieve a wide range of effects.

• TECHNOLOGICAL EFFECTS Chemical and physical characteristics vary with the chain length, pH-value and the type of cation attached to the phosphate. A wide spectrum of reactions results from changes in any of these three characteristics. Phosphates have become highly functional and indispensable aids to the food processing industry.

• BUFFERING CAPABILITY To stabilise acidity and Ph.

• SEQUESTRING EFFECT Polyphosphates have a sequestering effect based on their ability to complex polyvalent cations.

• POLYANIONIC FUNCTIONS Phosphates are able to increase the water binding capacity of some proteins.

• LEAVENING AGENTS Acidic phosphates are used as acidifying agents which, together with sodium bicarbonate, release carbon dioxide when heated during the baking process.

• ANTI-CAKING AGENTS Tricalciumphosphate is used as an anti-caking agent, improving the free-flowing properties of powdered or hygroscopic foods.

• SHELF LIFE IMPROVERS Polyphosphates are used to improve the biological stability of food product systems.

• MINERAL ENRICHMENT Dietary, health and baby food, as well as conventional food, fruit juices or baked goods, can all be fortified with calcium, magnesium and iron, used in phosphate form, to enrich their nutrient profiles.

• PHOSPHATES ARE USED AS FUNCTIONAL FOOD ADDITIVES IN THE FOLLOWING CATEGORIES :

- Bakery products - Meat and poultry products - Seafood products - Processed cheese - Dairy products - Potato products - Soups and sauces - Starch-based products - Powdered foodstuffs - Beverages, soda and juice products - Drinking water

• PHOSPHATES ARE SAFE Added to food products, phosphates are hydrolysed to monophosphate in the body. Assimilated with the naturally occurring phosphates in food, they become part of the total metabolic phosphate in the body until excreted.

• LEGAL STATUS Phosphates are permitted worldwide as food additives - in the EU by Directive 95/2 EC of the European Parliament and the Council.

PURE PHOSPHORIC ACID

Phosphoric acid is mainly used in detergents, cleaning agents and metal treatment. Phosphates are inorganic compounds, which not only exist naturally but can also be synthesised. They exist as natural compounds in most food products and are produced synthetically from phosphoric acid.

A consortium for REACH Registration of 54 inorganic phosphates, including phosphoric, polyphosphoric and pyrophosphoric acids, and different sodium, potassium, ammonium, calcium, iron, magnesium, manganese, copper, aluminium, carbamide and zinc phosphates has been established by six EU manufacturers in November 2008, with the Secretariat contracted to ReachCentrum. Complete information is available on the ReachCentrum website.

• ADDITIVES REGISTRATION: PAPA STATEMENT



• INDUSTRY STATEMENT CONCERNING LUNG CANCER AND INORGANIC PHOSPHATE CONSUMPTION

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• Food Phosphates brochure (April 2007)
  
  
• IFAC Statement Regarding JAMA Article, “Effect of Food Additives on Hyperphosphatemia Among Patients with End-stage Renal Disease”