Phosphates are components of modern food production. They are used in a variety of everyday products to ensure quality, shelf life and taste.
In addition to quality, another factor is crucial when using phosphates: they act as stabilizers, emulsifiers, water-binding agents and raising agents.
Phosphates help to extend the shelf life of food, especially in sensitive areas such as meat processing. Their preservative effect protects products from microbial infestation, which is important for food safety. At the same time, phosphates improve the juiciness of meat products such as cold cuts thanks to their ability to bind water. In addition, their pH-regulating properties create a stable environment that also inhibits the growth of unwanted microorganisms. This preserves the quality of the product for longer without having to resort to artificial preservatives.
In addition to improving the food quality of meat products, phosphates are also used in the bakery industry to generate similar benefits. There, phosphates function as a source of acid which, in combination with carbonates, releases carbon dioxide. The process loosens the dough and ensures the typical light, airy texture of baked goods such as bread and cakes. Phosphates also influence the stability of the dough and the reactivity of the yeasts, which ultimately leads to more even baking results. The dosage is important in order to achieve the desired baking properties.
When working with phoshates, it must not be neglected that they must be used in accordance with the applicable food regulations in order to minimize health risks and ensure product safety.
Our COPHOS product range offers a wide selection of #phosphates (Ca-/Na-/P) that are individually tailored to the specific needs of your production.
We look forward to hearing from you at nutrition@cofermin.de.
