Food grade phosphate is a commonly used food additive, mainly used for seasoning, acid, corrosion and other functions. Common food grade phosphates include sodium phosphate, calcium phosphate, potassium dihydrogen phosphate, etc. The following will introduce the use and addition of several food grade phosphate:

1. Sodium phosphate: Sodium phosphate is a commonly used food-grade phosphate, mainly used for flavoring and acidifying. It can enhance the taste and flavor of food, and is widely used in carbonated drinks, fruit juice drinks, sauces, soy sauce and other foods. Generally in the food processing process, the amount of sodium phosphate added is 0.1-0.5%.

2. Calcium phosphate: Calcium phosphate is a common food grade phosphate, mainly used to enhance the nutritional value and stability of food. It can increase the calcium content of food, which contributes to bone health, while also enhancing food stability and extending shelf life. Calcium phosphate is widely used in dairy products, bread, yogurt, soy products and other foods. Generally in the food processing process, the amount of calcium phosphate added is 0.2-0.5%.

3. Potassium dihydrogen phosphate: Potassium dihydrogen phosphate is a commonly used food-grade phosphate, mainly used for seasoning and preservation. It can enhance the taste of food, and at the same time has a certain antioxidant and antiseptic effect, which helps to extend the shelf life of food. Potassium dihydrogen phosphate is widely used in meat products, ham, cooked food, pickled products and other foods. Generally in the food processing process, the amount of potassium dihydrogen phosphate added is 0.1-0.3%.

Food-grade phosphate plays an important role in food processing. It can enhance the taste, nutritional value and stability of food, and can also extend the shelf life of food. However, when using food-grade phosphate, you need to pay attention to the appropriate amount of use, not excessive addition, so as not to cause adverse effects on human health.