Discover the powerful action of phosphates!

As indispensable as calcium, nitrogen, hydrogen and oxygen, phosphorus is present in the human body in the proportion of 10g/kg, being a component of bones, teeth and the nervous system. The sum of one phosphorus atom and four oxygen atoms, in turn, gives rise to phosphate, a valuable compound present in most foods and also in processed food products, being responsible for a wide range of functions, such as:

• PROTEIN MODIFICATION;
• SEQUESTRATION OF MINERALS THAT CAN CATALYZE OXIDATIVE RANCIDNESS (MAIN RESPONSIBLE FOR THE DETERIORATION OF FOODS RICH IN LIPIDS);
• PH ADJUSTMENT IN MEAT, POULTRY AND SEAFOOD.

In the baking industry, the use of phosphate in fermentation helps to ensure the texture, color, growth and desirable crumb characteristics. While in the beverage segment, a variety of products are acidified by phosphoric acid purification. In the dairy industry, phosphates regulate pH, stabilize milk proteins during heat treatment and shelf life, act as emulsifiers and sequestrants, and also provide properties such as buffering capacity and protein dispersion, which result in slicing, uniform melting and that smooth mouthfeel of processed cheeses. And the application possibilities of phosphates do not stop there! These compounds are still used:

• TO BALANCE THE MINERAL CONTENT OF FOODS (NA, K, CA, ETC.);
• AS CALCIUM RECONSTITUENTS AND FIXERS IN THE PHARMACEUTICAL AND SUPPLEMENT INDUSTRIES;
• AS RAW MATERIAL TO SUPPLY PHOSPHORUS AND CALCIUM IN THE MANUFACTURE OF FEEDS AND ANIMAL NUTRITION CORRECTORS.