Chemical Properties

Phosphates provide important functional properties for improving the processing and the final quality of foods. The use of a phosphate often improves more than a single property (4,8). The chemical effects of phosphates on foods are briefly outlined next. Physical properties of the phosphates (eg, particle size and rate of dissolution) are also important in many applications.

Acid-Base Properties

Various phosphates may provide acidity, alkalinity, or buffering, depending on the degree of neutralization and the structure of the phosphate. Orthophosphates and the short-chain polyphosphates have good buffering capacity, especially in the pH range of 6 to 8. Phosphoric acid is widely used as a beverage acidulant. Acidic phosphates are important leavening agents, and the basic phosphates such as sodium tripolyphosphate (STP) modify meat and dairy protein characteristics by altering their charge.

Table 1. Phosphates Commonly Used in Food Applications




Phosphoric acid


Monosodium phosphate (MSP)


Disodium phosphate (DSP)


Disodium phosphate dihydrate

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

Looking To Lose Weight But Not Starve Yourself? Revealed! The Secret To Long Life And Good Health Is In The Foods We Eat. Download today To Discover The Reason Why The Mediterranean Diet Will Help You Have Great Health, Enjoy Life And Live Longer.

Get My Free Ebook

Post a comment