Food additives data book - wordpres

IONISATION CONSTANT AT 25°C: 7.52 ¥ 10 -3
6.23 ¥ 10-8 2.2 ¥ 10-13 (@ 18°C)
DENSITY AT 20°C (AND OTHER 1.8741 (100% solution)
TEMPERATURES) IN g/l: 1.6850 (85% solution)
1.334 (50% solution)
1.0523 (10% solution)
VAPOUR PRESSURE AT VARIOUS 0.0285mm @ 20°
TEMPERATURES IN mm Hg:
PURITY %: 75–85%
HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 2
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: Soluble
in ethanol solution: Soluble
FUNCTION IN FOODS: Phosphoric acid is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Phosphoric acid can be used to alter the acidity of
acidified milk, acidified low-fat milk, and acidified skim milk, margarine and oleomargarine, poultry,
meat, and meat food products. It can be used to acidify cold pack cheese food such that the pH of the
finished products is not below pH 4.5, pasteurised process cheese food (pH 5.3), pasteurised process
cheese food (pH 5.0), pasteurised process cheese spread (pH 4.0) and dry-curd cottage cheese
(4.5–4.7). It can be used as a synergist in combination with antioxidants in lard, shortening and poultry
fat at a limit of 0.01%. It assists in caramelisation. It can be used as a sanitiser on food processing
equipment.
Phosphoric acid 45