Exploring the Role of Phosphates in Food

August 6, 2024

If you want to know all about phosphates in food, you have first to assess what phosphates are. And, for that, we have to understand a little about phosphorus and the list of foods rich in phosphorus. However, phosphorus is a micronutrient that is naturally occurring and is part of protein-containing foods, such as meats, fish, dairy products, and eggs.

Our bodies need it for optimum kidney function, bones, and muscle function. So, long story short, phosphorus is a part of every cell in our body.

On the other hand, phosphate is an inorganic (something that is not naturally extracted) derivative of phosphorus that is often added to processed foods. Phosphate additives in food do not have much nutritional value, but they have other roles, such as sensory improvement, moisture retention, extending shelf-life of the processed food, and so forth. Besides, phosphates are also used in sodas, iced teas, and Fries fries for color. They are leveraged in processed cheese as emulsifiers to keep the oil and water mixed.

In general, phosphates can be grouped by the following two functions within the framework of the food and beverages sector. The first is to act as a quality enhancer to improve the structure and taste of food, and the other is as a mineral nutrient enhancer. Let us understand the role of phosphates in food in further detail.

Further reading: Applications and Uses of Food Grade Phosphates

Buffering Effect

To begin with, buffering is the ability of a food to resist changes in pH after addition of acid or alkali. This is due to the presence of acidic or alkaline groups in the food, which causes resistance to changes in pH.
The food buffering effect is crucial to be taken into account during gastric digestion because it influences the intragastric pH and gastric accretion rate.

Phosphates are included to possess the ability to carry out the buffering effect in foods. They aid in regulation of processed foods’ pH which determines their taste.
When different phosphates are combined in varying proportions, the culmination is a buffer of different levels of pH values between pH 4,5 to 11.5. So, in the pH range of most foods (pH of 3.5 to 7.5), phosphates can be leveraged as efficient pH regulators and stabilizers to make food tastier and more delicious. The type of phosphate that offers the strongest buffering effect is orthophosphate.

Water Retention

Phosphates, especially polyphosphates, are highly hydrophilic, and hence are great in water retention and can stabilize the water content in food. This ultimately helps to improve the texture and taste of processed food. For instance, phosphates help seafood products retain moisture during processing and cooking, which prevents them from becoming dry and tough.
However, the water-holding scope in processed foods depends on the type of polyphosphate being used, the amount being added to the processed food, the pH value of the food, its ionic strength and other related factors. When we talk about meat products and seafood, pyrophosphates have the best water-holding capacity, followed by tripolyphosphate.

Polyanion Effect

The polyanion effect in food is the effect of polyanions as any of the various interactions between molecules and ions. This particularly entails the application of natural polysaccharides in concordance with polycations such as chitosan for products’ edible coating.
Phosphates, or polyphosphates to be precise, facilitate the polyanion effect. Polyphosphate is a polymer electrolyte and has characteristics of an inorganic surfactant. It can disperse or form a stable suspension of insoluble substances in water to prevent adhesion and coagulation of the suspension.
Polyphosphates can make the hydrosol of protein form a film on the fat globules so that the fat is effectively dispersed in water, and it is widely leveraged in starch phosphorylation, pigment dispersion, emulsified food (dairy products, ice cream, salad, sauce, etc), and also as a dispersing stabilizer for sausages, minced meat products, etc.

Chelation

Chelation in food processing can be defined as the process of binding metal ions with chelating agents. These agents help in preventing oxidation. Food-grade phosphates foster the chelation process. To begin with, polyphosphates easily form soluble complexes with metal cations in a solution, thereby inhibiting oxidation, discoloration, and decomposition of Vitamin C. This prohibits and delays fat oxidation minimizes spoiling in meat, poultry, and fish, and helps extend their shelf-life, as well.
The chelation of polyphosphates depends on the length of the chain and the pH value. Under usual circumstances, long-chain polyphosphates have a stronger chelation ability for light metal ions. On the other hand, short-chain polyphosphates have a stronger chelation ability for heavy metal ions.

Protein Effect

Food-grade phosphates also have an enhancing effect on proteins and globulins. This improves the hydration and water retention of meat products, bolsters water permeability, promotes food softening, enhances food quality and maintains food flavor. For instance, phosphates function as binders to water, ensuring that when processing or when cooking, the meat does not dry up. This is achieved, in turn, with enhanced juicy and tender meat products, helping to avoid the ‘dryness’ of the produce.
Similarly, phosphates in the meantime present in dairy products do not let milk congeal when it is heated. Phosphates bolster the stability and texture of dairy products like cheese and yogurt and prevent separation to provide a smooth and creamy texture.

Bulking Effect

Sodium pyrophosphate and calcium hydrogen phosphate are popular to be used as leavening acids for baked foods and goods. Others act with bicarbonate to release the right amount of carbon dioxide gas required for baking. This aids the dough to expand and also be fine, light, and fluffy in appearance. Furthermore, phosphates also aid in browning reactions, which culminate in desirable crust coloration.

Anti-Caking Effect

Anti-caking, on the one hand, refers to an action that is directly opposite to caking. It is the aggregation of dry foods and has a similar meaning to lumping. Conversely, the anticaking effect entails the use of agents and food additives that are used to prevent or hinder the formation of clumps or caking. Tricalcium phosphate is one of the best anticaking agents that are used to improve the free-flowing nature of powdered or hygroscopic foods. Tricalcium phosphate is highly reactive, has a large surface area, and can have more water molecules than calcium hydroxide.

Extends the Shelf-Life of Food

Phosphates inhibit the growth of bacteria and other microorganisms to extend the shelf-life of food products. They also act as antioxidants, thereby preventing the oxidation of fats and oils, which help maintain the quality and freshness of processed foods.
It should be noted that the antimicrobial effect of phosphates is dependent on the type of phosphates, phosphates pH, chain length, salt content, nitrite content, and more.

Enhancement of Mineral Nutrition

The last, but not least, function that phosphates are associated with in foods is their contribution to their nutritional value. In fortified foods, the next phosphates are employed to enhance the bioavailability of minerals by raising the level of calcium, zinc, and iron, among others enhancing nutrient absorption to overcome the shortage of nutritional value in people.

Conclusion

Phosphates play crucial roles in the food industry. Mondstar, the leading phosphates supplier, offers a comprehensive range of high-quality solutions that enhance flavor, and improve texture. Contact us for more information on phosphates.