Phosphates
Phosphates are often added to processed foods and beverages for a variety of different reasons. They are commonly used as emulsifiers to keep oil and water mixed together. Phosphates can also be used to enhance flavor and moistness in a wide array of food and beverage products such as deli meats, frozen food, cereals, cheese, and baked goods, as well as sodas and iced tea mixes.
Calcium Phosphate
Properties: Fine white powder
Purpose: Buffer, dietary supplement, neutralizing agent, nutrient
Where Used: Various
Potassium Phosphate
Potassium Phosphate, Dibasic
Properties: Colorless or white granular solid
Purpose: Buffer, cooked out juices retention agent, sequestrant, yeast food
Where Used: Cheese, coffee whiteners, meat products, poultry food products
Potassium Phosphate, Monobasic
Properties: colorless crystals or white crystalline powder, odorless
Purpose: Buffer, cooked out food retention agent, sequestrant, yeast food
Where Used: Eggs (whole), meat products, milk, poultry food products
Potassium Phosphate, Tribasic
Properties: White crystals
Purpose: Emulsifier
Where Used: Various
Sodium Phosphate
Properties: White to off-white powder crystals, or granules
Purpose: General sequestrant, pH buffering, emulsifier, retaining moisture, leavening acid
Where Used: Fast food, deli meat, processed meat, canned tuna, baked goods, mashed potato mixes, and other manufactured foods