Phosphates are inorganic compounds that exist in most food products and are produced synthetically from phosphoric acid. Phosphates are used in food processing to achieve a wide range of effects like buffering capacity, sequestering agent, anti-cracking agent, shelf life improvement, water binding, mineral enrichment, etc.
They are used as functional food additives in the following several food categories: e.g. 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.
R. Schnee (Chemische Fabrik Budenheim)
Phosphoric acid and food phosphates
BK Giulini (DE), Chemische Fabrik Budenheim (DE), Prayon (BE)
Represent industry’s views towards national, supranational and international bodies and especially to the European Institutions in charge of framing legislation concerning phosphoric acid/food phosphates.
Improve the public knowledge about pure phosphoric acid/food phosphates and its use.
For more information:
Interesting information on the sustainable use of phosphorous can be found on the ESPP (European Sustainable Phosphorus Platform) website