Sodium phosphate (colloquial, correct: sodium phosphate, orthophosphate, bone phosphate or Na 3 PO 4 ) is a white hygroscopic middle salt that is thermally stable and melts without decomposition (at temperatures from 250 degrees and above). It dissolves in water, creating a highly alkaline environment.
Sodium phosphate is obtained by the action of alkali on
phosphoric acid (neutralization), during the dehydration of sodium hydroorthophosphates.
Used as emulsifiers and pH regulators, as well as anti-caking. Sodium phosphate is used by manufacturers of detergents. Particularly often used triphosphate, which in powders can be up to 50%. To soften water (eliminate hardness), dehydrated substances are used that form a complex with a number of metals (magnesium, calcium, barium, etc.). Sodium phosphate (technical, under the brand name "B") is used in the manufacture of glasses, paints, and in ore dressing. But Na 2 HPO 4 • 12H 2 O (food, under the brand name "A") is used mainly in the food industry as a baking powder. It improves the consistency of condensed milk, cheeses, sausages. Sodium phosphate is used for electrophoresis (electrolytic processes) and in photography (as a component of the developer).
Let's consider orthophosphates in more detail.
Sodium tripolyphosphate is available under two labels: "A", "B". It is packed only in special containers MKR-1, transported in equipped (special) mineral carriers. Expiration date without restriction.
Trisodium phosphate (sodium phosphate, trisubstituted) is used in the food, pulp and paper industries, in the energy sector, in the production of powders, cleaning pastes, detergents for dishes and as a surfactant in the production of cement. When drilling (oil industry) is included as a polymer additive. Trisodium phosphate perfectly degreases the surface of any equipment, so it is in demand for flushing. Outwardly similar to flakes (crystals) with alkaline properties, not combustible. It is in the second class of danger in terms of effects on the human body.
Quite a logical question: "With such widespread use, does sodium phosphate bring harm to our body?"
The antioxidant (it is labeled as E-300 (even before E-339) on the labels allows you to preserve color, avoid bitterness and protects against oxidation. It can be either a natural compound (vitamin E, ascorbic acid familiar to everyone), or chemically synthesized, not found in nature. It is added to emulsions containing oils (for example, mayonnaise, ketchup). In addition to the properties of an emulsifier and stabilizer, Na 3 PO 4 is a water-retaining agent, complexing agent, stabilizer. For example, in baked goods with large volumes (bakeries, bakeries) cr The high rise of the dough, with a porous and light structure, is of great importance here. Here the reaction rate between sodium bicarbonate and phosphoric acid salt gives the desired effect in the end. The modification E-450 (SAPP, sodium pyrophosphate) is especially popular. rise of the dough (maximum in comparison with analogues), which persists after baking. It is added to muffins, cakes, gingerbread cookies, pizza, pastries. Recommended for almost any dough (frozen yeast, whipped, shortbread crumb go).
The buffering properties of E-450, as well as the ability to bind calcium are used in dairies. Pyrophosphates specifically act on casein - it opens, swells and acts as an emulsifier, which is convenient when preparing puddings, dairy simulated products, desserts. Condensed milk obtained by extracting water, also does not do without the salt-stabilizer DSP (disubstituted sodium phosphate).
In the meat industry, thanks to the emulsifiers discussed by us, they significantly increase the overall yield while stabilizing the consistency and improving the color.
The use of products containing sodium phosphates (or prepared with their use) is better to limit, since the rapid binding of calcium leads to a deficiency of the latter in the body. In addition, this substance is part of laxatives, so an excessive amount of sausage can disrupt the digestive tract.