Finished Product |
Ingredient |
Phosphate Function |
Baked Goods |
Baking Powder |
Sodium Acid Pyrophosphate 28, Monocalcium Phosphate |
Acid-Base reaction with sodium bicarbonate to produce carbon dioxide (CO2) |
Cakes, Mixes |
Sodium Acid Pyrophosphate, Monocalcium Phosphate, Salp |
Moderate action leavening; double action leavening |
Cake Donuts |
Sodium Acid Pyrophosphate 40, Sodium Acid Pyrophosphate 43 |
Fast action Leavening |
Refrigerated Dough |
Sodium Acid Pyrophosphate 22 |
Heat activated leavening |
Beverages |
Colas |
Phosphoric Acid |
Acidulant |
Chocolate Milk |
Tetrasodium Pyrophosphate |
Suspend cocoa |
Dry Mixes |
Tricalcium Phosphate |
Prevent caking; clouding agent |
Buttermilk |
Tetrasodium Pyrophosphate, Disodium Phosphate |
Maintain protein dispersion |
Orange Juice |
Tricalcium Phosphate |
Calcium and Phosphorus fortification |
Strawberry Flavor Milk |
Tetrasodium Phosphate |
Bind iron to maintain pink color |
Cereals |
Cooked Cereals |
Disodium PhosphateTricalcium Phosphate |
Decrease cooking time; Calcium and phosphorus fortification |
Extruded, Dry Cereals |
Disodium Phosphate, Trisodium Phosphate, Tricalcium Phosphate |
Aid in the flow through extruder; calcium and phosphorus fortification |
Cheese |
Cottage Cheese |
Phosphoric Acid |
Direct set by acidification |
Dips and Sauces |
Disodium Phosphate, Trisodium Phosphate, Sodium Hexametaphosphate |
Emuslifying Action |
Imitation |
Disodium Phosphate |
Emulsifying Action |
Cheese Slices |
Disodium Phosphate, Trisodium Phosphate |
Emulsifying Action |
Starter Cultures |
Disodium Phosphate, Dipotassium Phosphate |
Inhibit Phage |
Chip Dips |
Disodium Phosphate, Sodium Hexametaphosphate, Sodium Tripolyphosphate |
Maintain homogeneity |
Baked Chips |
Monocalcium Phosphate |
Develop characteristic surface |
Imitation Dairy Products |
Non-dairy creamer |
Dipotassium Phosphate |
Buffer for smooth mixing into coffee |
Frozen desserts |
Whipped topping |
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Egg Products |
Whole |
Monosodium Phosphate, Monopotassium Phosphate |
Color stability |
Egg whites |
Sodium Hexametaphosphate |
Improve whipping, foam stability |
Fruit |
Tomatoes, berries |
Monocalcium Phosphate |
Maintain firmness when canned |
Ice Cream |
Hard, soft, imitation |
Tetrasodium Pyrophosphate |
Prevent churning or gritty texture development of fat |
Meat Products |
Ham, corned beef |
Sodium Tripolyphosphate, Sodium Tripolyphosphate/Sodium Hexametaphosphate Blends |
Moisture binding |
Sausage, franks, bologna |
Sodium Tripolyphosphate, Tetrasodium Pyrophosphate, Tetrapotassium PhosphateTetrapotassium Phosphate
Sodium Acid Pyrophosphate |
Emulsion development
Reduced sodium
Cure color development |
Roast beef |
Sodium Tripolyphosphate |
Moisture binding |
Pasta |
Pasta products |
Disodium Phosphate |
Decrease cook time |
Potatoes |
Baked Potato Chips |
Monocalcium Phosphate |
Create the bubbles
surface |
French Fries, hash browns, potato flakes |
Sodium Acid Pyrophosphate |
Bind iron to inhibit iron induced blackening |
Poultry Products |
Poultry products |
Sodium Tripolyphosphate; Sodium Tripolyphosphate/Sodium Hexametaphosphate Blends |
Moisture binding |
Carcass washes |
Trisodium Phosphate |
Remove Salmonella and Campylobacter (bacterial pathogens) |
Dairy Gels |
Puddings, instant cheesecakes |
Monocalcium Phosphate, Disodium Phosphate, Tetrasodium Pyrophosphate |
Salts to develop the thickened texture |
Seafood |
Shrimp |
Sodium Tripolyphosphate |
Mechanical peeling of shrimp |
Canned Crab |
Sodium Acid Pyrophosphate |
Bind copper from blood to prevent blue discoloration |
Canned Tuna |
Sodium Acid Pyrophosphate |
Adjust pH to prevent struvite formation (crystals that look like glass) |
Surimi |
Sodium Tripolyphosphate/Tetrasodium Pyrophosphate Blends |
Cryoprotectant to protein |
