PHOSPHATES

Phosphates can have a large number of

different functions in food products.
Salts of phosphoric acid may be either acidic
or basic and therefore make excellent buffers.
Solutions of poyphosphates have a high pH.
Phosphates and polyphosphates have
negative charges (may have multiple
negative charges) in solution and interact with
cations and other positively charged species
(proteins, gums, etc).
PHOSPHATES (multiple forms)

HO
P
O
OH
OH
HO
P
O
O-
OH
HO
P
O
O-
O-
-O
P
O
O-
O-
PHOSPHATES (dehydration)
HO
P
O
OH
OH
+
HO
P
O
OH
OH
- water
HO
P
O
O
OH
P
O
OH
OH
Phosphates have multiple pKas
pKa1~ 2.4
pKa2~6.7
Pka3 ~8.4
In milk at pH 6.6
Monophosphate/phosphoric acid 43000/1
Diphosphate/monophospaate 0.8/1
Triphosphate/disphosphate 1/600000
Phosphate Nomenclature
1.Orthophosphate - Salts Of Phosphoric
Acid Monobasic, Dibasic, Tribasic
2.Polyphosphates - Dehydration
Products
A. Pyrophosphate - 2 P Atoms
B. Tripolyphosphate - 3 P Atoms
C. Sodiumhexametaphosphate - Mixtures
P>4
Phosphates (GRAS, nutrient)
182.5210 Calcium glycerophosphate
182.5212 Calcium phosphate
182.52213 Calcium pyrophosphate
182.5301 Ferric phosphate
182.5304 Ferric pyrophosphate
182.5306 Ferric sodium pyrophosphate
182.5434 Magnesium phosphate
182.5455 Magnesium glycerophosphate
182.5628 Potassium glycerophosphate
182.8217 Calcium phosphate
182.8223 Calcium pyrophosphate
182.8458 Magnesium hypophosphite
182.8778 Sodium phosphate
Phosphates (GRAS)
182.6085 Sodium acid phosphate
182.6203 Calcium hexametaphosphate
182.6215 Monobasic calcium phosphate
182.6285 Dipotassium phosphate
182.6290 Disodium phosphate
182.6760 Sodium hexametaphosphate
182.6769 Sodium metaphosphate
182.6778 Sodium phosphate
182.6787 Sodium pyrophosphate
182.6789 Tetrasodium pyrophosphate
182.6810 Sodium pyrophosphate
Phosphates (GRAS)
182.1073 Phosphoric Acid
182.1087 Sodium acid pyrophosphate
182.1217 Calcium phosphate (mono, di or tri basic)
182.1778 Sodium phosphate (mono, di or tri basic)
182.1781 Sodium aluminum phosphate
182.1810 Sodium tripolyphosphate
Orthophosphates (monomer
Phosphate pH (!% soln) Solubility(g/100
Monosodium 4.4 48
Disodium 8.8 11
Trisodium 11.8 13
Dicalcium 7.5 Insol
Tricalcium 7.2 Insol
Na Al acidic 2.4-2.5 Slight
Na Al basic 9.2-9.4 slight
Di potassium 8.8 63
Orthophosphates
Help to stabilize pH in foods
Mono sodium phosphate (MSP) used
as an acidulate
Di (DSP) and tri sodium (TSP)
phosphate used to increase pH
MSP and DSP combinations generally
used in buffering systems

Pyrophosphates (Dimer)
Phosphate pH (1% soln) Solubility (g/100)
Pyrophosphoric acid v. Acid Soluble
Calcium
pyrophosphate
6.0 insoluble
Tetrasodium
pyrophosphate
10.2 61
Sodium iron
pyrophosphate
70-7.2 insoluble
Trimers
Phosphate pH (1% solution) Solubility
Potassium
tripolyphosphate
9.8 65
Sodium
tripolyphosphate
9.8 13
Potassium
metaphosphates
4-8 (n=>400) insoluble
Sodium
tetraphosphate
7-8 (n =4-10 high
Tripoly phosphates
Potassium tripolyphosphate
Only potassium polyphosphate is used in food
High cost
Only used when others phosphates are too
astringent
Sodium tripoly phosphate
Only fully neutralized salt is used
Used in limited amounts in foods
Polymers of NaPO
3
(>3)

Sodium hexametaphosphate (n=5-15)
PH 7.0, soluble
Sodium metaphosphate (n=50-100)
pH 6.2, soluble
Poly Phosphates
Polyphosphates often used to modify
protein functionality. Two common ones
in use are:
Quadraphos (n= 4 to 8)
Hexametaphosphate(n=10-15)
Closer control of n provides better functionality
from batch to batch (11-13)(13-15)

Phosphate Functions
Sequester metal ions
Buffer
Increase water binding
Adjust pH
Anti-caking agent
Form ionic "bridges"
Interact with proteins, other charged
hydrocolloids
Phosphates found in many foods
most common are:
Carbonated beverages
Cereal products
Dairy products
Egg products
Fruits and vegetables
Gums and gels
Meat products
Polyphosphates as microbial inhibitors
Phosphates in carbonated beverages
Mineral supplementation in some carbonated
and non carbonated beverages
Iron and calcium phosphates most common in non
carbonated beverages
Complex metal ions
Prevent loss of carbonation caused by heavy metals (25-
90% less CO2 needed in untreated water
Acidification
Common in cola beverages
Improve flow of powders in dry mixes
Tricalcium phosphate (TCP) most common in use and also
assists in size distribution of the dry mix

Phosphates In Cereal Products
Leavening Agents
Decreased Cooking Time
Buffer pH in cereals during cooking
Dough Conditioners (SALP, acidic CP
Inhibition of enzyme activity (DSP)
Antioxidant activity (MSP & DSP)
Cheater
Mineral Enrichment
Color Improvement
Improved Tortillas by steeping corn in MSP,DSP or TSP
(generally alkaline)
Use of high molecular weight
Phosphates as leavening agents
Largest use is in prepared mixes
because of broad choice of phosphates
with different rates of CO
2

Salts of phosphoric acid and its
polymers used through neutralization to
form acidic salts
Chemical Leavening
Reaction between sodium bicarbonate and
acidic phosphate salt
The phosphate will have at least two
replaceable hydrogen atoms
Phosphates provide
Acidification for release of CO2
Buffering to provide optimum pH for baked
product
Interaction with flour ingredients to provide
optimum viscosity and elasticity in the dough or
batter
Factors affecting leavening action
Proper selection of acidulation
Bubble size formed during mixing
Quality of the gluten in the flour
Viscosity during mixing
Type of emulsification of the system
Dough reaction rate (DRR) which combines
CO2 release during mixing and during bench
action (relaxation)
Ratio of CO2 release during baking to that
during dough preparation (varies widely)

DRR for different phosphate
salts


Evolution of CO
2
(%)
2 min. 8 min. During baking

Mono Ca P 60 0 40
MCaP(coated) 15 35 50
Di Ca P 0 0 100

SALP 22 9 69

SAPP (slowest 22 11 67

SAPP (med.) 30 8 60

SAPP (fast) 40 8 52


Notes on most commonly used
phosphate leavening agents
Mono calcium phosphate (MCP)
Most rapid release of CO2 complete during mixing used in
combination with slower acting to retain CO2 release during
baking
Anhydrous coated calcium phosphate (AMCP) cake mixes, self
rising dough
Di-calcium phosphate (DCP)
Slowest release of CO2, generally all released during baking
Sodium aluminum phosphates(SALP)
Bland flavors
Used in a wide range of bakery products
Sodium acid pyrophosphates (SAPP)
Astringent
Only leavening agent usable for refrigerated dough
Commonly used for cake doughnut mixes (or with MCP)
Some combinations
Cake mixes
Use of highly emulsified shortenings, gives finer structure
and reduces the amount of leavening agent needed
AMCP & SALP in white and yellow cakes
AMPC and SAPP or DCP in chocolate cakes, since CALP dulls
the chocolate color
Self rising flours
AMCP because of stability
Blends of AMCP SALP give better flavor and more stability
in conditions of high humidity
Pancake mixes
Combinations of MCP+SALP or MCP+SALP+SAPP to provide
stability during frozen storage. Freeze/thaw stability
Prepared Biscuit mixes
Blends of 30-50% AMCP+50-70% SALP or SAPP
Phosphates In Dairy Products
Heat Stability
Age Gelation Stability
Emulsifying
Chelation Of Fe & Cu In Butter
Milk Gels (TSPP)
Control Of Gum Gelation
Prevents Churning Of Ice Cream
Melting Of Processed Cheese
Whipping Aid
Phosphates and the casein system of milk
Casein exists in milk as micelles that are
stabilizes by colloidal calcium phosphate
Calcium ortho phosphate is involved in the
formation and stabilization of the casein
system
Many of the applications in the processing of
dairy products involves interactions between
phosphates and the casein or the calcium in
the micelles
Heat stability
salt balance (ratio of citrate & phosphate to
calcium and Magnesium) appears to control
heat stability of evaporated milk
Addition of ortho phosphate stabilizes
concentrated milk to retort sterilizations
UHT sterilization of concentrated milk gives
different results with phosphates. Age
gelation is actually increased by the addition of
orthophosphate and inhibited by poly
phosphates
Mechanisms are very complex and not fully
understood.
Milk gels, Puddings & Cheesecake
Dry mixes are blended with milk, blended and
refrigerated to gel
Gelation is by the action of:
TSPP in the presence of calcium acetate
MCP as the gelation acceleration with acetylated
monoglycerides
Carrageenan in the presences of TSPP, STP or TSP with
an additional calcium phosphate for puddings
Instant cheese cake also used TSPP and MCP. Milk is
added, poured into a graham cracker crust and
refrigerated ready to serve in 15 minutes
Cheese applications
Processed cheese requires a calcium sequestering agent
to remove calcium from the casein micelle of the cheese
in order to emulsifiy the fat and turn the casein into a
thermal plastic material
In addition, the citrates and/or phosphates provide a
buffering capacity to stabilize the system in the pH
range of 5.4-5.6
Blends of phosphates and citrates most commonly used,
singly or in combination
Citrates predominate in products made with young cheese
Phosphates predominate in products with aged cheese,
SALP provides less flavor than DSP
Since both young and aged cheeses used in most processed
cheese and blend is used
Egg products
Protect whole egg or egg yolk against
discoloration
Polyphosphates stabilize eggs against the
action of proteolytic enzymes
STP enhances the whipping properties of
egg whites.
SMP stabilized egg whites to pasteurization,
with triacetin to prevent loss of foaming
MSP reduced tendency for overbeating of egg
whites by reducing pH to 8.0
Other Dairy (non cheese) Applications
Increase solubility of nonfat dry milk
Increase whipping properties of casein
Stabilize frozen desserts to fat agglomeration
Stabilize coffee whiteners during heat treatment and
concentration and prevent featheringtype depends
on other ingredients (DSP and KSP commonly used
with the potassium salt giving less flavor and being
more soluble; SALP used in some instances
Serve as buffers and stabilizing agents for protein films
needed to make a stiff foam (DSP, DKP, TSPP)
Phosphates In Meat Products
Stabilize Color
Polyphosphates (SMPH) provide pH 6.5-6.6 to retard
oxidation of natural meat pigments that accelerate at the
normal ph of meat (5.2-6.0
Increased Tenderness
Phosphates (SMPH, TSPP) cause dissociation of
actomyosin and improve tenderness of all meats.
Action not associated with pH
Pyrophosphates combine with magnesium to give
muscle relaxation and improve tenderness

Phosphates In Meat Products (cont)
Enhance binding
Assist in extraction of actinomyosin and
improves binding used for reformed meat
Increases moisture retention
SMHP increases juiciness
SHMP decreases cooking losses
Retard Oxidation
DSP most effective
STP, SHMP and SAPP +TSPP not effective