Sodium phosphate: description, application, effects on the body

Sodium phosphate (colloquial, correct: sodium phosphate, orthophosphate, bone phosphate or Na ₃ PO ₄ ) is a white hygroscopic middle salt, thermally stable and melting without decomposition (at a temperature of 250 degrees and above). In water it dissolves, creating a strongly alkaline medium.

Sodium phosphate is produced by the action of alkali on phosphoric acid (neutralization), with the dehydration of sodium hydrogenorthophosphates.

Used as emulsifiers and regulators of pH, as well as against caking. Phosphate sodium is used by manufacturers of detergents. Especially often used is triphosphate, which in powders can be up to 50%. To soften water (eliminate stiffness), dehydrated substances are used that form a complex with a number of metals (magnesium, calcium, barium, etc.). Sodium phosphate (technical, under the brand "B") is used in the manufacture of glass, paints, in the enrichment of ores. But Na ₂ HPO ₄ • 12Н ₂ О (food, under the brand "A") is used mainly in the food industry as a baking powder. It improves the consistency of condensed milk, cheeses, sausages. Use sodium phosphate for electrophoresis (electrolytic processes) and in photography (as a developer component).

Let us consider orthophosphates in more detail.

Tripolyphosphate of sodium is produced under two markings: "A", "B". It is packed only in special containers MKR-1, it is transported in equipped (special) mineral wagons. Shelf life without restriction.

Trisodium phosphate (sodium phosphate, trisubstituted) is used in the food, pulp and paper industries, in energy, in the production of powders, cleaning pastes, dishwashing detergents and as surfactants in cement production. 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. Externally similar to scales (crystals) with alkaline properties, not combustible. It is in the second class of danger on the impact on the human body.

Quite a legitimate question: "With such a wide use, does sodium phosphate harm our body?"

Antioxidant (on the labels it is listed as E-300 (and up to E-339) it is possible to preserve color, avoid the appearance of bitterness and protect against oxidation.This can be both a natural compound (vitamin E, known to all ascorbic acid) and synthesized chemically, In nature, it does not occur.It is added to emulsions containing oils (for example, mayonnaise, ketchup.) In addition to the properties of the emulsifier and the stabilizer, Na ₃ PO ₄ is a water-retaining agent, complexing agent, stabilizer .For example, in baking with large volumes (bakery, bakery) Ayne is important for the high lift of the dough, with a porous and light structure.This is where the reaction rate between sodium bicarbonate and the phosphoric acid salt results in the desired effect, especially the modification E-450 (SAPP, sodium pyrophosphate). Lifting of the dough (maximum in comparison with the analogues), which is preserved after baking, is added to muffins, cakes, gingerbread, pizza, cakes.It is recommended for almost any test (yeast frozen, whipped, sandy friable Th).

Buffer 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 imitation products, desserts. Condensed milk, obtained by extracting water, also can not do without the salt-stabilizer DSP (dibasodium phosphate).

In the meat industry, thanks to the emulsifiers we are discussing, they significantly increase the overall yield of products while simultaneously stabilizing the consistency and improving the color.

The use of products that have sodium phosphate (or prepared with their use), it is better to limit, because the rapid binding of calcium leads to a deficiency of the latter in the body. In addition, this substance is a part of laxatives, so an excessive amount of sausage can disrupt the work of the digestive tract.