Food Types Phosphate Food Additive Products Main Function Recommended Usage(‰)
Instant noodles Sodium acid pyrophosphate, sodium trimetaphosphate, sodium tripolyphosphate, sodium metaphosphate Reduces rehydration time of finished product, not sticky and not rotten ≤2.0
Biscuits, pastries Sodium acid pyrophosphate, sodium trimetaphosphate, sodium tripolyphosphate, sodium metaphosphate, calcium hydrogen phosphate, dicalcium phosphate Shorten fermentation time, reduce rate of breaking, neat loose voids, extend shelf life. ≤2.0
Beverages Phosphoric acid, disodium hydrogen phosphate, sodium pyrophosphate, sodium tripolyphosphate, potassium polyphosphate, calcium phosphate Control acidity, chelation, emulsification, stabilizer ≤2.0
Protein Sodium hexametaphosphate Improve churning, increase foam stability 0.05-0.2～as required
Jelly Sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium tripolyphosphate Buffering effect as required
Jams Phosphoric acid, Sodium hexametaphosphate PH control, chelation, increase yield as required
Ice cream Disodium hydrogen phosphate, Sodium pyrophosphate Dispersion, reduced freezing time 0.2～0.5
Cooked meat products and red sausage, etc. Disodium hydrogen phosphate, Sodium pyrophosphate, sodium tripolyphosphate Improves color and flavor, good elasticity, high yield 0.2～0.4
Sausage Sodium acid phosphate, disodium hydrogen phosphate, sodium tripolyphosphate, Sodium pyrophosphate Accelerated processing, Improves color and flavor, keeps fresh. 0.5
Poultry Sodium tripolyphosphate, Sodium pyrophosphate Control water to increase yield and keep fresh 0.3～0.5 or 5～6%, soaking in solution
Seafood processing, sausage, frozen food Sodium tripolyphosphate, Sodium acid pyrophosphate Chelating effect, prevent crystalline formation, control water 6～12%, soaking in solution
Fava beans Disodium hydrogen phosphate, sodium tripolyphosphate, Sodium hexametaphosphate Reduced evaporation time, improves colour and flavour 0.2～0.5
Tomato sauce Disodium hydrogen phosphate Improves colour, prevents stratification and increases yield 0.5