Food additives data book - wordpres

FUNCTION IN FOODS: Preserves colour in whole eggs. Low-sodium products typical usage range 0.1–0.5%. Used as a yeast
food in brewing industry. Excellent acidifying agent. Complexes metal ions and precipitates them out
in beverage industry. Decreases amount of cooked-out juices in meat products; increases hydration in
freeze–thaw products; stabilises meat emulsions
ALTERNATIVES: Sodium phosphate
TECHNOLOGY OF USE IN FOODS: pH mild acid 4–5. Usually less astringent than their sodium counterparts. Before use, must adjust
formulation to account for amount of water of hydration in the phosphate. Deliquescent when exposed
to moist air. Store in air-tight containers; avoid excessive heat; avoid aluminium and steel (may corrode
these); avoid strong bases as may react violently
FOOD SAFETY ISSUES: No known toxicity
LEGISLATION: USA: UK and EUROPE:
FDA – GRAS food additive with no limitations except GMP. 2000 ppm in canned milks
0.5% phosphate in product; 0.5% in total poultry product;
AUSTRALIA/PACIFIC RIM:
5000 ppm in frozen whole eggs
Japan: GMP
Potassium phosphate monobasic 845