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The food additive phosphoric acid is a raw material for the preparation of food-grade phosphates and plays an important role in the food industry. As an acidulant and yeast nutrient, phosphoric acid is widely used in various food processing processes.

As a food additive, phosphate has many functions, such as water retention agent, acid-base regulator, stabilizer, anti-caking agent, coagulant, leavening agent, etc. In the processing of aquatic products, phosphate can effectively improve the water holding capacity of seafood during thawing, enrich the gravy, and reduce the loss of water and nutrients. At the same time, it can also reduce the loss of juice after thawing, reduce the weight loss and fiber toughening during cooking, and help maintain the natural color and flavor of aquatic products. In addition, phosphate can effectively inhibit the oxidation of fat during processing and storage, thereby prolonging the shelf life of seafood.

It should be noted that the use of food additive phosphoric acid must follow relevant standards and regulations to ensure food safety. Excessive use of phosphate may cause adverse effects on human health. Therefore, in the process of food production and use, the amount of phosphate added should be strictly controlled to ensure that it is within a reasonable range.

In general, the food additive phosphoric acid plays an indispensable role in the food industry, but it also needs to be used rationally to ensure food safety and human health.