The life of food producers a hundred years ago was a living hell: in some sausages you could only put meat, and also a short shelf life. It would seem that the producers will go bankrupt, but food phosphates saved everyone. I added food phosphates to minced meat or fish - and there are no losses. In addition, the consumer receives a product that is very similar to fresh, and even with a longer shelf life.
“By adding flour to minced meat to give it viscosity and density, we are actually using it as a thickener, although flour will appear on the label as the main ingredient, not a food additive. But if sodium triphosphate (E451) is used for the same purpose, more water can be added to sausages or pates, because triphosphate not only gives minced meat a viscous consistency, like flour, but is also much better able to bind water, ”writes expert Helena in her book Bollesen.
Helena clarifies that triphosphate allows the manufacturer to "fill" the sausage with more water instead of meat, which means making the product cheaper. On the labels, they can be labeled as food additives with the number E450 - E459. In organic production, such additives are prohibited.
In fairness, it must be said that consumers also provoke the manufacturer to add phosphates. We are used to sausage being pink, soft, elastic, and - most importantly - inexpensive, which is why we buy sausages and sausages with food phosphates. Of course, there are sausages without phosphates, from meat - more in this Lookbio.
With fish, the situation is similar: phosphates help retain moisture in frozen fillets. The portal "Your Aibolit" provides data that out of 700 grams of frozen and phosphate-treated fish fillet "leaves" about 2 00 grams of weight after defrosting.
It’s easy to find out if there are phosphates in the fish fillet that you used to buy: throw frozen fish into a frying pan and see how much it decreases in volume and how much foam bubbles around - this foam is phosphates that increase the weight of frozen fish.
If you don’t want to buy phosphates instead of food, read the packaging carefully! I read and thought: to buy or not. A brief analysis of sausage labels showed that there are almost no products without phosphates on the shelves with sausages and sausages. And in some products, for example, sausages produced by the Ostankinsky meat processing plant, they generally come first in the list of ingredients. Phosphates may be listed on the label as "food grade phosphates" or as additives E-450-459.
Things were better in the fish freezing department. In any case, there were no indications of additives on the label of cod fillet, capelin carcass and salmon steak. Another thing is that in personal conversations, fish packers hint that they cannot do without phosphates, and almost always, when buying fillets, we purchase about 5-10% of food phosphates along with fish.
In our label check, dietary phosphates were found in fish nuggets. It is in such products that food phosphates are found more often and in greater quantities. So be aware.
Are dietary phosphates harmful to humans? Manufacturers of sausages and phosphate nuggets say no. But we prefer to leave this question open. After all, in any case, food phosphates are a permitted additive. We are more concerned about something else: buying cheap sausages, sausages and fish products, do we gain or rather lose by buying, in fact, water under the guise of meat or fish? Question ... We are waiting for your answers.
Modern man in everyday life can not do without chemistry. And it often happens that there is no time to look at what products are consumed and used in everyday life.
Allergies, reduced immunity, and other health problems can result from phosphate intoxication. Not to mention the difficult ecological situation of the environment.
What are phosphates and where do they come from
Phosphates are inorganic chemical compounds that are formed from phosphoric acid and metals. There are many varieties of phosphates, and the scope of their application begins with the food industry and ends with the smelting of metals.
In everyday life, a person encounters phosphates in food, as well as during washing or washing dishes, that is, when in contact with household chemicals. Most often, phosphates are presented in the form of three compounds - calcium phosphate (Ca3(PO4)2), potassium orthophosphate (K3PO4) and sodium phosphate (Na3PO4).
They can be found in sausage, cheese (added for uniformity), pastries, cakes (baking powder for dough), in other food products as a preservative. In household chemicals, phosphates are added to detergents, powders, shampoos, etc. as a water softener. Moreover, there are much more phosphates in washing powders than indicated on the packaging.
Phosphates are naturally present in foods such as meat and nuts, but are primarily excreted by the body. But with artificial phosphate salts, things are different.
What is the harm from phosphates?
Impact on human health
It has long been known that these substances pose a serious health hazard to people, especially those who suffer from kidney failure. For a long time, doctors have warned of the dangers of too much phosphate in the blood. Several studies have already shown that people with kidney disease are at an increased risk of death. Because damaged kidneys can no longer excrete certain substances, such as phosphates. They accumulate in the blood and lie in the vessels and soft tissues.
Too much phosphate in the blood increases the risk of death.
And yet, even healthy people are at risk. Several studies prove this. In healthy people, the phosphates in the blood are excreted through the kidneys. But the more phosphates a person consumes, the faster the kidney overstrains and loses this ability. As a result, there is an increased level of phosphates in the blood, damage to blood vessels (their inner walls change and calcify), as well as heart damage. This greatly increases the risk of stroke or heart attack.
The cardiovascular system is not the only one affected by phosphorus compounds. Bones are also at risk for the simple reason that phosphates release and flush out calcium from them. As a result, bones lose minerals and become brittle, which can lead to osteoporosis, as well as an increased risk of stress fractures.
According to studies, an adult can consume a maximum of 700 mg of phosphate per day. Unfortunately, even if you want to reduce their use, it will be almost impossible. For example, frozen pizza often contains three times the recommended amount of phosphate. Fast foods and sugary soft drinks literally flood the body with artificial phosphates.
The danger is that artificial phosphates dissolve freely and are almost 100% absorbed by the body. The automatic barrier to eliminate excess, which serves to regulate natural phosphates, does not work here. The body absorbs much more than it can handle.
Also, phosphates can enter the human body through the skin, disrupting the acid-base balance in the cells. The result is dermatological diseases and accelerated skin aging. In addition, phosphates also affect human blood in this way - they change the hemoglobin content, serum density and the amount of protein. Which in turn leads to disruption of the liver, muscles, severe poisoning, metabolic disorders, exacerbation of chronic diseases.
Impact on ecology and nature
Gardeners know that phosphates are needed by plants as fertilizers. Phosphates act in the same way in water bodies, accelerating the growth of algae. As a result of rapid growth, aquatic vegetation absorbs a significant amount of oxygen dissolved in water. For this reason, death and transformation of lakes into swamps, fish death, animals die, etc. can be observed. Ultimately, the reservoirs are completely overgrown.
Phosphates get into reservoirs from fields, as well as through wastewater, which is treated at sewage treatment plants with an active mule. The active mule is micro-organisms, and they cannot cope with the huge flow of phosphates from cities and die. As a result, phosphate compounds are not completely removed from wastewater and enter water bodies.
From the “invasion of algae” and the ecological catastrophe, the countries and reservoirs of the middle climatic zone are saved only by an insufficient amount of heat and light that enters during the cold season.
How to reduce the use and harm from phosphates for yourself and the environment
Phosphorus compounds are not always mentioned on the packaging of goods in the clear. It is simply not entirely profitable for the manufacturer, so they are often hidden behind numbers with the “E” index:
E338 (phosphoric acid);
E339 (sodium phosphate);
E340 (potassium phosphate);
E341 (calcium phosphate);
E343 (magnesium phosphate);
E450 (diphosphate);
E451 (triphosphate);
E452 (polyphosphate);
E442 (ammonium salts of phosphatidylic acid);
E541 (acid sodium aluminophosphate);
E1410 (mono starch phosphate);
E1412 (distarch phosphate);
E1413 (phosphated distarch phosphate);
E1414 (acetylated starch);
E1442 (hydroxypropyl distarch phosphate).
They are also hidden behind the terms "acidity regulator". Sausage or cheese products have only small signs with the words "contains phosphate". And if they are only used in food production as an auxiliary or as part of an ingredient—as in the cheese of a frozen pizza—they may not be mentioned in the final product. Therefore, it is difficult for the consumer to identify them as such. Thus, artificial phosphates are harmful to human health.
Avoid ready-to-eat foods and fast food. Pay attention to the above numbers on the labels and stay away from such products.
For household cleaning products, use environmentally friendly “mild”, gentle, phosphate-free detergents and powders with reduced surfactant content. In such products, the concentration of surfactants is significantly reduced, there are no phosphates at all, and the washing properties are not inferior to chemistry with phosphates. The only downside is the price. But the negative impact on the body is almost absent.
It is possible to reduce eutrophication (overgrowth, swamping) of reservoirs by using phosphate-free detergents and powders, as well as proper agricultural practices in fields and gardens.
The situation with phosphates in the post-Soviet space is approaching critical. Without the application of measures at the government level, the adoption of appropriate norms and laws, it will be significantly aggravated. But man is a being with the right to choose, and he himself is able to choose how and in what environment to live. Be careful, check the composition of the products that you use and consume. Take care of yourself, the environment and the future of your children.
?
A: Phosphates are inorganic chemicals that are the salt of phosphoric acid. In organic chemistry, phosphate, or organophosphate, is an ester of phosphoric acid. Organic phosphates play an important role in biochemistry and biogeochemistry or ecology. Inorganic phosphates are mined to produce phosphorus for use in agriculture and industry. At elevated temperatures in the solid state, phosphates can condense and form pyrophosphates.
Q: What is different phosphorus, phosphoric acid and phosphates?
A: Phosphorus is an element that occurs naturally and is widely found in combination with other minerals. In high school chemistry class, it was introduced as one of the elements in the periodic table. Phosphates are natural compounds - salts containing phosphorus and other minerals. The main minerals in bones and teeth are types of phosphates with the scientific names hydroxyapatite or tricalcium phosphate. Phosphoric acid is produced from phosphates by reacting with sulfuric acid.
Q: Are phosphates natural substances?
A: Phosphorites are mined from the earth. The rock is crushed and refined to remove phosphate acid, which can react with caustic soda to produce refined phosphate salts.
Q: Are phosphates essential for life?
Oh yeah. Phosphates are nutrients and are essential for humans, animals and plants. They have important functions in key biochemical processes such as metabolism. Our body is made up of many phosphorus-containing compounds that play an important role in genetic material, cell membranes, teeth and bones, human energy systems, and cellular signaling systems that regulate functions ranging from acid-base balance in the body to hormonal responses. In addition, plants also need phosphorus and phosphorus-containing compounds, which are vital for photosynthesis.
Q: Why are phosphates used in fertilizers?
A: Phosphates are natural nutrients needed for plant growth and are the most stable phosphorus compounds delivered to plant roots. When choosing a fertilizer, phosphorus content is one of the key considerations, along with nitrogen levels (for growth and landscaping) and potassium levels (for drought and disease resistance). The highly water-soluble ammonium phosphates and potassium phosphate salts can be mixed with other sources of nitrogen and potassium or other substances to meet specific fertilizer needs.
Q: Why are phosphates used in cleaners and detergents?
A: Phosphates are a key ingredient in many cleaners and detergents. They have several features that provide properties that enhance the performance of various products of this type. Phosphates help remove any hardness ions present in the water (such as calcium, magnesium or iron) and also allow other components in the cleaning process to work more efficiently. Phosphates also help to remove dirt particles from the surface to be cleaned, through a suspension of fine particles for effective rinsing removal. Due to the phosphate buffering capability, soil components or cleaners are prevented from shifting their pH levels, which can reduce its optimum cleaning performance. Phosphates have three advantages: The use of phosphates prepares the water or surface to be cleaned by trapping and holding dirt or oils so that they are easily rinsed out when rinsing.
Q: What is the minimum order quantity of your products?
A: Normally, the minimum quantity is 1*20"FCL container, but we also accept smaller quantities. It mainly depends on our customer's requirement.
Q: Who are your target customers?
A: Food and feed manufacturers, chemical distributors and end users.
Q: Do you provide free samples?
A: Free samples are provided, usually for regular customers. Samples are usually delivered by express delivery service.
Q: How do you provide prices and how long are they valid for?
A: We usually provide a quotation via email, which is valid for 3-5 days.
Q: What are the payment terms?
A: We usually prefer 30% down payment and additional payment upon providing a copy of the shipping documents. We also do not exclude the provision of credit for payment within 30-360 days, this decision is made by us after a thorough review of your company.
Q: Do you accept third party inspection?
A: Yes, we can do free ISO inspection and SGS inspection
Q: Where do you load goods?
A: In the main ports of China, such as Tianjin, Qingdao, Shanghai, Xiamen, etc.
Q: What containers are used to transport your products?
A: Usually 20" FCL containers are used.
Q: Can you meet specific customer requirements?
A: We promise to do our best to meet your requirements.
as well as liquid phosphates for meat, poultry, meat processing and meat processing industry and canned food
Phosphates and phosphate mixtures
Phosphates are one of the traditional and widely used moisture-binding agents in meat and fish processing, confectionery and dairy industries.
They are used for the production of such meat products as ham, bacon, brisket, pastrami, sausage and sausages, as well as poultry meat products and other cooked, smoked, chopped and frozen products. Phosphates can also be used in the production of smoked sausages, skin emulsion and blood stabilization.
TO food phosphates include sodium and potassium salts of phosphoric acids: orthophosphoric, pyrophosphoric, triphosphoric, metaphosphoric.
The most important advantages of using phosphates are:
- excellent moisture retention inside the product due to effective dissociation of actomyosin;
- limiting weight loss during defrosting, heat treatment and storage of products;
- preservation of the natural properties of the product;
- improving the texture of the product, juiciness and tender texture;
- slowing down the oxidation processes during processing and storage by isolating oxidizing metal ions;
- reducing the potential for product rancidity and unwanted color changes;
- preventing the formation of a specific odor in poultry products;
- increasing moisture binding by isolating and deactivating calcium and magnesium ions, especially when using hard water;
- Better pH stabilization to achieve optimal moisture binding by swelling the protein contained in the tissue, as well as for optimal color formation;
- improvement of microbiological stability, tk. due to better moisture binding, a higher temperature can be used. In addition, polyphosphates have a bacteriostatic effect.
Specialists of our laboratory for the control and quality of nutritional supplements will be able to advise and select the best option for you. phosphate complex or individual phosphate, with requirements suitable for your production.
PRODUCT DESCRIPTION:
Universal mixtures of phosphates and acidity regulators with a final pH value of 7.0÷7.3.
They have additional moisture-retaining, stabilizing and structure-forming properties.
DOSAGE and METHOD OF APPLICATION:
For sausages: It is added at the initial stage of cuttering for low-fat meat raw materials.
For semi-finished products: It is added at the beginning of minced meat preparation for low-fat meat raw materials. Over the recipe, you can add up to 10 liters of water.
For injections of delicacies: depending on the percentage of injection.
PHYSICO-CHEMICAL DATA:
Homogeneous free-flowing powder from white to light yellow.
| Name | Ph 1% solution | P2O5 | Application |
|
Glaphos - 1 Imperial - Ortho - Tripolyphosphate Na
|
8,5 | 58,0 | For sausages, wieners, boiled and semi-smoked sausages, for injection of deli products |
|
Glaphos - 2 Imperial
|
10 | 58,5 | For sausages, sausages, boiled and semi-smoked sausages, when using fatty raw materials |
|
Glaphos - 3 Imperial - Pyro - Na tripolyphosphate
|
8,8 | 62,0 | Universal mixture of strong phosphates for all types of sausages and brines |
|
Glaphos - 4 Imperial - Poly - Tripolyphosphate Na
|
9,5 | 58,0 | For working with poultry meat and for fatty raw materials in the production of sausages, sausages and boiled sausages of 1 and 2 grades |
|
Glaphos - 5 Imperial -Ortho - Pyro - Na tripolyphosphate
|
9,0 | 60,5 | Universal mixture of phosphates for all types of sausages and use in brines for delicatessen products |
|
Glaphos - 6 Imperial - Pyro - Poly - Na tripolyphosphate
|
8,3 | 57,0 | For boiled sausages and semi-smoked sausages of the highest grade |
|
Glaphos - 7 Imperial - Pyro - Na tripolyphosphate
|
9,9 | 56,0 | Universal mixture of phosphates, especially for brines, as well as for all types of sausages and meat products |
|
Glaphos - 41 Imperial -Pyro - Di - Na tripolyphosphates
|
7,3 | 62,5 | Very powerful mixture of phosphates for all kinds of sausages, chopped semi-finished products and brines of preparations for fresh and high-quality raw materials |
|
Glaphos - 55 Imperial - Tri - Ortho - Polyphosphate Na
|
10,0 | 56,0 | Inexpensive universal mix for all types of meat products, preferably for fatty meat raw materials and poultry meat |
|
Glaphos - 69 Imperial - Pyro - Di - Na tripolyphosphate
|
9,0 | 56,0 | Universal mix of phosphates for all types of meat products with a good buffer zone |
| Complex / Composition | Name | Consumption rate, gr / 100 kg |
|
GLAFOS a mixture of phosphates (E-451, E-450, E-452)
|
Glaphos - 1 | 250-350 |
| Glaphos - 2 |
250-350 | |
| Glaphos - 3 |
250-350 | |
| Glaphos - 4 |
250-350 | |
|
Glaphos - 5 |
250-350 | |
|
Glaphos - 6 |
250-350 | |
|
Glaphos - 7 |
250-350 | |
|
Glafos - 41 |
250-350 | |
|
Glaphos - 55 |
150-350 | |
| Glaphos - 69 |
250-350 | |
|
STANDARD Increase in the yield of finished products by + 15÷20%
|
Glaphos - 1 | 350 |
| Glaphos - 2 |
400 | |
| Glaphos - 3 |
350 | |
| Glaphos - 4 |
400 | |
| Glaphos - 5 |
350 | |
| Glaphos - 6 |
350 | |
| Glaphos - 7 |
350 | |
| Glafos - 41 |
350 | |
| Glaphos - 55 |
400 | |
| Glaphos - 69 |
400 | |
|
MASTER a mixture of phosphates (E-451, E-450, E-452),
|
Glaphos - 1 | 500 |
| Glaphos - 2 | ||
| Glaphos - 3 |
||
| Glaphos - 4 |
||
| Glaphos - 5 |
||
| Glaphos - 6 |
||
| Glaphos - 7 |
||
| Glafos - 41 |
||
| Glaphos - 55 |
||
| Glaphos - 69 |
||
|
UNIVERSAL a mixture of phosphates (E-451, E-450, E-452), Increase in the yield of finished products by + 35÷40%
|
Glaphos - 1 | 1000 |
| Glaphos - 2 |
||
| Glaphos - 3 |
||
| Glaphos - 4 |
||
| Glaphos - 5 |
||
| Glaphos - 6 |
||
| Glaphos - 7 |
||
| Glafos - 41 |
||
| Glaphos - 55 |
||
| Glaphos - 69 |
LIQUID PHOSPHATES FOR INJECTING (CUTTING) AND SOAKING MEAT PRODUCTS
| Name | Compound | Ph 1% solution | P2O5 | Consumption rate, gr / 100 kg |
|
Glafos - 21
|
A mixture of phosphates E-339, E-450, E-451, E-452; Na and K with increased degree of hydration of hydrocolloids for injection, soaking and cutting of meat products | 7,5 | 51 | 1-1,5 |
|
Glaphos - 22
|
Specially selected mixture of phosphates E-339, E-450, E-451, E-452; Na and K with increased degree of hydration of hydrocolloids for injection | 8,5 | 55 | 1-1,5 |
|
Glaphos - 23
|
Universal mixture of phosphates E-339, E-450, E-451, E-452; Na and K with increased degree of hydration of hydrocolloids for injection, soaking and cutting and all types of meat raw materials | 9,0 | 54 | 1-1,5 |
|
Glaphos - 24
|
Specially selected mixture of phosphates E-339, E-450, E-451, E-452; Na and K with enhanced hydration of hydrocolloids for injection, soaking and cutting of tough, frozen meat | 9,5 | 54 | 1-1,5 |
Publication date: 31.12.2013
Many products contain phosphates, which can be easily recognized if you remember a few numbers next to the letter E. For example, E338 is phosphoric acid, E339 is sodium phosphate, E340 is potassium phosphate, E341 is calcium phosphate, E342 is ammonium phosphate, E343 - magnesium phosphate, E450 - pyrophosphate, E451 - triphosphate, E451 - polyphosphate. When broken down in the body, these supplements add additional phosphorus to the body.
What harm do these interesting substances phosphates cause to the body?
Compared to other minerals and their benefits or harms, phosphorus is required by the body for normal muscle and brain function. In addition, it is in the composition of very important structural elements of cells - phospholipids. Also, this substance takes part in metabolism, in the construction of vitamins, many enzymes and other important compounds for the body. But do not be afraid to get less phosphorus in the diet. Since the level of phosphorus is greatly increased with the frequent use of foods that contain phosphates. Such products are: canned foods, sausages, carbonated drinks, etc. With an excess content of phosphates in the body, the absorption of magnesium, calcium and iron is disrupted.
calcium phosphate
Calcium in the bones, when combined with phosphorus (calcium phosphate), leads to a violation of the formation in the body of compounds necessary for bones. With excessive intake of phosphorus in the body, calcium is poorly absorbed, which leads to the risk of developing rickets in children and osteoporosis in adults. In addition, an excess of this element stimulates the production of a hormone that causes calcium to be washed out of the bones.
An excess of hardly soluble phosphates in the body causes the formation of stones in the gallbladder and kidneys, and also makes it difficult for the gastrointestinal tract and liver to work, and the risk of anemia increases. In addition, scientists have proven that excess phosphorus has a beneficial effect on the deposition of calcium compounds in tissues and blood vessels, which greatly increases the risk of strokes and heart attacks.
Modern food production technologies strictly regulate the amount of phosphates added to products as food additives. But human addiction to the same carbonated drinks and sausages becomes the reason that we ourselves create an excess of phosphates in the body. Further aggravating the situation is the fact that sometimes manufacturers oversaturate food products with nutritional supplements.
Why are food additives added to foods?
So, for example, these substances are added to sausages and other meat products to reduce the weight loss of the product during heat treatment, to increase the shelf life and increase the yield of finished products. Also, fish fillets are soaked before freezing in solutions of phosphate mixtures, and chicken drumsticks are injected with the same mixtures before smoking to increase the yield of finished products and stabilize their consistency and color.
For example, if you take 700 gr. fish fillet and process it with phosphate, then after defrosting it will turn out to be 200 gr. more. In addition to a significant weight gain, another sign of the presence of phosphates in fish is the appearance of foam when frying.
In addition to the above products that contain phosphates, they are also found in bread with flour improvers, condensed and concentrated milk, artificial soft drinks, popsicles, ice cream with additives, barley and chocolate drinks, surimi minced fish, broths and soups (concentrates), alcoholic beverages. In addition, in cream, syrups and their analogues, created on the basis of vegetable fats, processed cheeses, margarines.
How to reduce the level of phosphorus in the body?
Reduce the level of phosphorus in the body can help foods rich in heme iron (lean meats: liver, veal, tongue). It is advisable not to eat these foods with rye bread, since it contains elements that prevent the absorption of iron. In addition, with excessive intake of phosphates from food, the menu should be enriched with magnesium. Magnesium is found in large quantities in dark chocolate, cocoa, bran, whole grain bread, oatmeal and buckwheat, nuts, beans, buckwheat honey, raisins, soybeans, dates, dried apricots and prunes. Also, in order to reduce or neutralize the negative impact of excess phosphorus on the human body, a sufficient amount of calcium must be present in the diet. It is best absorbed from fermented milk products and milk.
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