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1. Miscellaneous and General Purpose Food Additives
Phosphoric acid
Ammonium phosphate (mono, dibasic)
Sodium acid pyrophosphates
Calcium phosphate (mono, di, tribasic)
Sodium phosphate (mono, di, tribasic)
Sodium tripolyphosphates

2. Sequestrants
Calcium hexametaphosphate
Calcium phosphate (monobasic)
Dipotassium phosphate
Sodium acid phosphate
Sodium hexametaphosphate
Sodium metaphosphate
Sodium phosphate (mono, di, tri basic)
Sodium pyrophosphate
Tetrasodium pyrophosphate
Sodium tripolyphsopahte

3.Nutrient and/or Dietary Supplements
Calcium gycerophosphate
Calcium phosphate (mono, di, tribasic)
Calcium pyrophosphate
Ferric pyrophosphate
Ferric sodium pyrophosphate
Manganese phosphate (di, tribasic)
Managnese glycerophosphate
Manganese hypophosphate
Potassium glycerophosphate
Sodium phosphate (mono, di, tribasic)




































Effects of Phosphates in Meat Products

1. Alter muscle proteins:
- affects muscle pH
- affects muscle WHC/WBC
-  ¡°Specific Protein¡± Effect
  Reverses Actomyosin to pre-rigor state?
Significant increase in salt-soluble protein extraction with tetrasodium pyrophosphate

2. Synergistic effects with salt.
3. Antioxidant capacity- chelates caations (Fe++, Cu++, etc.).
4. Buffering effects of muscle.

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TetraNa+pyro - v. alkaline, but hard to dissolve
Na+tripoly, STP - alkaline
Na+hexameta, HMP – neutral pH
Tripoly & hexameta - Traditional brine blend
Na+acid pyro, SAPP-cured color
Orthophosphates – lab buffers