Phosphoric Acid in Food,recipes,instructions, ingredients

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Name: Phosphoric Acid in Food

Category: Useful Tips

Author: HS

Date: 8/11/2006 12:17:00 AM

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( 2.0 ) by 6 users

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Phosphoric Acid is a product which is used in industry as well processed foods which we eat like jams, cola drinks, beer etc.

Read the article and make you own opinion whether you should avoid it or not.

Instructions:

Phosphoric acid, also known as orthophosphoric acid or phosphoric(V) acid, is an inorganic mineral acid having the chemical formula H3PO4.

Uses in Industry

Phosphoric acid may be used by direct application to rusted iron or steel tools or surfaces to convert iron(III) oxide (rust) to a water soluble phosphate compound.

Phosphoric acid is also used as a cleaner by construction trades to remove mineral deposits, cementitous smears, and hard water stains.

Hot phosphoric acid is used in microfabrication to etch silicon nitride (Si3N4). It is highly selective in etching Si3N4 instead of SiO2, silicon dioxide.

Phosphoric acid is used as a flux by hobbyists (such as model railroaders) as an aid to soldering.

Uses in Dentistry

Phosphoric acid is used in dentistry and orthodontics as an etching solution, to clean and roughen the surfaces of teeth where dental appliances or fillings will be placed. Phosphoric acid is also an ingredient in over the counter anti-nausea medications which also contain high levels of sugar (glucose and fructose). It should not be used by diabetics without consultation with a doctor.

Phosphoric Acid in Processed Food

It is used as a flavoring agent in some cheeses, jams and jellies, and beer.
It is widely used in to acidify foods and beverages such as various colas, but not without controversy as to its health effects. It provides a tangy taste, and being a mass produced chemical, is available cheaply and in large quantities. The low cost and bulk availability is unlike more expensive natural seasonings that give comparable flavors, such as ginger for tangyness, or citric acid for sourness, obtainable from lemons and limes.
(However most citric acid in the food industry is not extracted from citrus fruit, but fermented by Aspergillus niger mould from scrap molasses, waste starch hydrolysates and phosphoric acid.)

The addition of phosphoric acid lowers the pH of carbonated drinks making them more acidic. This is a potential problem in dental care, since it has been shown that acidic solutions weaken the enamel and mineral structure of teeth.

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