The importance of phosphates in the food industry: from preservation to stabilisation
· Oleksii Tovstenko · 5 min read
What are phosphates and what are they used for?
Phosphates are salts or complex esters of phosphoric acid, which can be divided into several categories: orthophosphates, pyrophosphates, tripolyphosphates, polyphosphates.
Food phosphates are used in the food industry to improve texture, retain moisture and stabilise pH. They must meet strict purity standards and, within the acceptable daily intake (ADI), are safe for humans.
The role of phosphates in keeping products fresh
Prodservis is an official supplier of highly soluble Belgian Prayon phosphates. Thanks to our wide range, every customer can meet their production needs in the following areas:
pH regulation and buffering
Food phosphates dissociate into the corresponding ions, which interact with the natural acids and bases of meat, buffering the pH to a slightly alkaline range (about 6.0-7.0), which is ideal for protein functionality. This buffering action helps to stabilise the pH of meat during processing and storage.
Moisture retention and binding
Phosphate ions interact with the positively charged amino acids in meat proteins, which causes the proteins to swell and increases water-binding capacity. As a result, cooking loss is reduced and the finished product is juicier.
Emulsification and fat binding
They increase the ability of meat proteins to emulsify, helping to stabilise fat and water mixtures. The negative charge of phosphate ions makes them repel each other, preventing fat droplets from clumping together, which guarantees a uniform texture and appearance of meat products.
Protein extraction and gelation
They facilitate the extraction of salt-soluble proteins (myosin and actin). Phosphate ions interact with muscle proteins, increasing their solubility in water and salt solutions and improving protein extraction, which is critical for forming a stable protein matrix during meat processing. The protein matrix retains water and fat, contributing to gel formation and the binding properties of meat products.
Sequestration of calcium and magnesium ions
By binding divalent cations, they prevent the formation of insoluble complexes that can negatively affect the texture and water-holding capacity of meat, which helps to preserve the functional properties of proteins.
Rules and standards for the use of phosphates in the food industry in Ukraine
- Regulatory framework: State standards (DSTU) and the Law "On the Safety and Quality of Food Products". In addition, the Ministry of Health supervises the safety and approval of food additives.
- Permitted usage levels: meat and fish products: 0.3% to 0.5%. Bakery, confectionery, dairy: depending on the recipe and type of product.
- Acceptable daily intake (ADI): 40 mg/kg of body weight. The legislation requires clear labelling of food products containing phosphates.
Impact on the cost of goods
They retain moisture, improve texture, extend shelf life and increase product yield – manufacturers use one ingredient to achieve several desired effects, reducing production costs and the overall cost of goods sold without a corresponding increase in raw material costs.
They improve the efficiency of food processing by stabilising emulsions, preventing crystallisation and improving texture. This shortens production time and reduces waste and energy consumption, helping to save money.
They ensure consistency and quality, reducing the likelihood of defects or rejected batches, and lowering the costs associated with quality control.
If phosphates are replaced or recipes changed, manufacturers incur higher costs for alternative ingredients, which may be less effective or more expensive, potentially increasing production costs and, accordingly, the retail price.
Compliance with labelling requirements and safety standards increases costs through regular testing and certification. Non-compliance leads to fines, product recalls or the need for a rapid change of recipe.
Market perception and pricing
Products containing phosphates are perceived differently by consumers depending on trends and health concerns. If the market shifts towards phosphate-free or "clean label" products, companies will have to adjust their pricing strategies, either covering the additional reformulation costs or charging a premium for products perceived as healthier.
On the other hand, phosphate-free or low-phosphate products can be sold as premium, allowing manufacturers to justify higher prices through the perceived added value of healthier / more natural goods.
Large manufacturers benefit from economies of scale, reducing the unit cost of production. This can make phosphates a cost-effective option for large batches, further lowering the overall cost of goods.
At Prodservis we have been working for many years with Prayon, a proven Belgian manufacturer of highly soluble phosphates for the food and industrial sectors. Thanks to the various forms of release (powder or granules), we can meet the needs of manufacturers of functional blends as well as the meat processing and dairy processing industries, and others.
FAQ
How much phosphate should be added to sausages?
The amount of additive depends on the type of product and the desired effect. The recommended dose is usually 0.3% to 0.5%.
It is important to stay within this range to ensure compliance with food safety standards and to avoid any potential negative impact on taste or health.
Where can I buy phosphates in bulk?
You can buy phosphates at the best prices on the website of Prodservis, by contacting our managers by phone or via any messenger that suits you. Our wide range and attractive prices will satisfy even the most demanding customers.
What is the price of phosphates in Ukraine?
The price in Ukraine varies depending on the country of origin, type, quality and quantity of phosphates purchased:
- Standard: UAH 80 to 150 per kilogram
- Specialised: UAH 200 to 300 per kilogram.
- Regular customers of Prodservis can purchase highly soluble Belgian Prayon phosphates at attractive and competitive prices.
Read also
- German technologist: what to produce tomorrow?
- Yoghurt production: from delicate texture to new product concepts with Prodservis
- European Insight: Tastes, Trends and New Products
- Marbled Beef Reimagined: Technology for Creating a Higher-Value Product
- Fertilisers for houseplants: how to choose and use them
