Phosphates (STPP, SHMP, DSP)
Phosphates are one of the most important additives from the group of acidity regulators and stabilizers for the food industry. Widely used in meat, poultry and fish products, bakery, dairy products, fruit and vegetable beverages as well as soups and sauces. They are an integral ingredient which allows us to make well known products such as high yield meat products, fish sticks, processed cheese, condensed milk, cream and cakes. The impact of phosphates on food depends on the length of the phosphate chain (the quantity of Phosphorus atoms in the molecule) as well as the pH.
The most important functions of Phosphates in food industry are:
• Acidity stabilisation
• Limiting oxidation of fats and other substances
• Increasing water binding capacity
• Shelf life improvement by limiting growth of certain microorganisms
• Dispersing and emulsifying water emulsions of oils, fats and proteins in meat, fat, oil and vegetable/fruit processing industries