What are the functions and uses of phosphates?

What are the functions and uses of phosphates?

The function of phosphate is emulsification and dispersion: because phosphate can cause the protein hydrosol to form a film on the fat globules, thereby dispersing fat more effectively in water, it is widely used in the phosphorylation treatment of starch, Dispersion of pigments, emulsified foods (dairy products, ice cream, salads, sauces, etc.) and used as dispersion stabilizer for sausages, minced meat products, and surimi products. For linear polyphosphates, their emulsifying and dispersing abilities increase as the chain length increases.

Usage: Phosphate is found in almost all natural ingredients of food and is widely used in food processing. It is an important substance in inorganic chemistry, biochemistry and biogeochemistry. In agriculture, phosphate is one of the three main nutrients for plants and the main component of fertilizers, but now raw phosphate is only used in organic farming.

Details to note when handling phosphate saline samples

When analyzing phosphate in water, nitrite will interfere with the results. You can use sulfamic acid to eliminate it in advance. Generally, 100mg sulfamic acid can treat 32.9mg/L nitrite.

If H3AsO4 salt exists in the water, it will cause positive interference. You can use sodium thiosulfate to reduce it to H3AsO4 salt to eliminate the interference.

Fluoride in water samples above 200mg/L will inhibit color development. When the iron ion content in the water sample is less than 10mg/L, the impact will not exceed 5%; vanadate will cause the color to deepen. Cr3+ will not interfere within 10mg/L, but will only increase the absorbance of the water sample when it reaches 50mg/L. Increase by 5%.