Phosphates are used to enhance the characteristics, cooking performance, and value of the foods in which they are used. In addition, they can improve the nutritional value of foods, an important benefit to increasing numbers of health-conscious consumers. Phosphates also provide numerous non-food benefits. For more information on non-food phosphate uses, visit http://www.phosphatesfacts.org.
Centuries ago, phosphorus was obtained from animal bones and urine. Over time, there was an insufficient supply of bone to meet the demand for purified phosphorus. Today, phosphate rock is mined to obtain phosphorus. The natural phosphate rock includes clay and other minerals, so it must be purified to isolate phosphorus in the form of phosphoric acid. The acid is reacted with alkaline salts to produce purified phosphates.
Phosphorus is a naturally occurring element and is widely distributed in combination with other minerals. Phosphates are natural compounds – salts containing phosphorus and other minerals. Phosphoric acid is produced from phosphates by reacting with sulfuric acid.
Phosphates are essential to human, animal and plant life. They have critical functions in key biochemical processes such as metabolism. Our bodies are made of many phosphorus-containing compounds that play a major role in:
Genetic material - the DNA and RNA that makes each of us unique;
Teeth and bones;
Human energy systems; and
Cell signaling systems, which regulates diverse functions from the acid-base balance in the body to hormonal responses.
Plants also need phosphorus, and phosphorus-containing compounds are vital to photosynthesis.
Phosphorus is an essential mineral in all living things, and is critical to each cell's ability to store and convert energy. Like most nutrients, some phosphorus is continually lost during normal biological processes and must be replenished. In combination with calcium, an ongoing phosphorus supply (in the form of phosphates) is essential to maintaining healthy bones and teeth and proper blood chemistry. The Daily Reference Intakes for phosphorus are included in the Institute of Medicine’s (IOM) report, Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride.
Phosphate salts act as leavening agents that "fluff up" foods we like to eat, such as cakes, biscuits, breads and pancakes. Unlike yeast recipes, such as sourdough, phosphates have no taste and can be used for a wide variety of baking products, such as prepared doughs, pizzas and cake mixes. Phosphates react with sodium bicarbonate to release carbon dioxide, providing the leavening for a wide array of products we see on our store shelves today.
Remember the fizzy drink tablets that were a popular fad in the 1970s? One of the fizz-causing ingredients was calcium phosphate. Many of today's favorite beverages rely on phosphorus-containing ingredients.
Potassium phosphates in non-dairy creamers help reduce acidity (acidity can lead to bitter or pungent taste) in coffee.
In colas, phosphoric acid - usually no more than 0.3% of the cola helps provide that cola "tang" many of us enjoy.
Energy drinks usually incorporate phosphates as part of their "quick hydration" performance profile.
Many toothpaste formulations include calcium and sodium phosphates for their mild abrasiveness and effective whitening properties. Other phosphates also are used as fluoride carriers to improve tooth health. These ingredients help remove food particles that otherwise could contribute to tooth decay.
Mammalian bones and tooth enamel are mostly made of calcium phosphate. For this reason, most multi-vitamin supplements contain phosphorus in addition to calcium to supply the necessary minerals for bone building in our bodies. Calcium phosphates also have excellent "excipient," or tablet-forming, properties. In prescription pharmaceuticals and over-the-counter remedies, calcium phosphates help bind the ingredients into tablet form.
Long-term ingestion of extremely high levels of the element phosphorus (more than five times the Required Daily Amount) can ultimately lead to bone and tooth decay. However, this concern would not be expected to occur in normal food consumption patterns and would only possibly apply to the industrial phosphorus industry, where workplace practices manage exposures and, thus, decrease this potential risk.