Today we hear more and more about phosphates. About the same phosphates that are widely used in the agricultural industry as fertilizers, as well as in the chemical industry for the production of washing powders. You will be surprised, but today phosphates, or, in scientific terms, salts of phosphoric acids, are widely used by the food industry, as a result of which more than 80% of the food products that fall on our table contain these compounds, the harm and benefits of which scientists around the world are arguing about. for over 50 years!

Why are such dubious compounds used in food production, how do they affect our body, and how to reduce the amount of phosphates in our food? We will answer all these questions in this article.

What are phosphates

As we have already said, phosphates are salts of phosphoric acids. That is, it is the basis of phosphorus - one of the key macronutrients, without which human life is simply impossible. Macroelements are chemical elements, the required daily intake of which is more than 200 mg, respectively, microelements - less than 200 mg.

The key role of this substance is assigned to metabolic processes, maintaining the function of the nervous system and energy production. A sufficient amount of phosphorus allows timely restoration and renewal of muscle and bone tissue, as well as kidney and liver cells. In addition, under the influence of phosphoric acid salts, hormonal compounds and enzymes important for the stomach, nucleic acids and B vitamins are formed. Finally, a sufficient amount of phosphorus in the body is extremely important for good heredity, which means that if you want to have healthy offspring, in your diet products containing phosphates must be present.

By the way, nature took care of providing our body with salts of phosphoric acid. To do this, it is necessary to regularly consume various types of meat, fish and poultry, grains and legumes (especially peas and lentils), as well as all kinds of greens. At the same time, according to scientists, grains and legumes give the body the most phosphorus (leave 90% of the original phosphorus content), as well as animal products (70%), but plant foods rich in fiber leave very little phosphorus to the body (40 %).

Phosphates in the agricultural industry

The benefits that can be derived from phosphates were first thought by scientists engaged in developments in the field of the national economy. Given that phosphorus, along with potassium and nitrogen, plays a fundamental role in the development of living organisms, there was no doubt that it was able to ensure the vital activity of not only the human body, but also plants. This has been confirmed in practice. It turned out that under the influence of fertilizers, which began to be produced on the basis of phosphates, plants bear fruit much better and they form healthy seeds.

Today, without the use of phosphates, it is simply impossible to imagine growing crops. The lack of phosphorus salts affects the condition of plants and their productivity. And in a general sense, the lack of phosphates leads to the extinction of fields, forests and rural areas. Without this macronutrient, the earth becomes useless turf!

Phosphates in the chemical industry

The chemical industry has also not bypassed phosphates. These substances have become one of the key components of washing powders, liquid soaps and shampoos, all thanks to their ability to soften water and thereby extend the life of household appliances. Moreover, phosphates have found their use in the composition of toothpastes, since this component significantly increased the quality of teeth cleaning and whitening.

True, with the use of phosphates in the production of washing powders and other household chemicals, disagreements began between scientists regarding the effect of these substances on the human body. In the 60s of the last century, scientists from the USSR and their Western colleagues conducted large-scale studies, and the results of the studies coincided exactly. As a result, the West either limited the use of phosphates in household chemicals, or banned the use of these substances altogether (as, for example, in powders). And in the USSR, these alarming facts were hidden both from society and from specialists.

It is noteworthy that, according to Western researchers, the reason for the harmful effects of cleaning products on human health lies precisely in the presence of phosphates, which cause dermatological diseases, change the percentage of hemoglobin in the blood, reduce bone density, and also disrupt the function of the liver and kidneys ( including the formation of stones in the kidneys and gallbladder), the work of the gastrointestinal tract and skeletal muscles!

Phosphates in the food industry

Finally, phosphates have attracted the attention of specialists involved in developments in the food industry. And here this macroelement has received the widest distribution, and all thanks to its unique properties.

Today, phosphates are used in the manufacture of almost any product. Judge for yourself:

• in the production of bread - are used as thickeners and stabilizers;
• in the production of sugar - used for clarification;
• in butter and margarine - increase the shelf life of products;
• in processed cheese - provide a soft texture;
• in freezing vegetables - they retain the bright color of the vegetable after defrosting;
• in the preservation of vegetables and fruits - they retain the density and appearance of the product;
• in carbonated and low-alcohol drinks - are used as acidifiers;
• in condensed milk - prevent crystallization;
• in sausages and frankfurters - ensure the uniformity of the structure, prevent moisture loss and drying;
• in meat and fish products - they retain the necessary moisture, consistency and volume (meat with phosphates, after defrosting, gives 200 g more weight per kilogram, due to moisture retention).

Why are phosphates harmful to humans?

As we have already figured out, human life on our planet is impossible without phosphates. This is certainly true, but there is one "but"! Modern industry uses salts of phosphoric acid literally everywhere, which ultimately leads to an excess of these minerals in the human body. An analysis of the diet of a modern person has shown that today each of us receives a dose of phosphates that exceeds the permissible norm by 7–10 times!

Such an excess content of phosphates inevitably leads to a shift in the balance of phosphorus and calcium in the body, which should ideally be in a ratio of 1:1. To restore the ratio, the body begins to take the missing calcium from nearby sources, in particular from bones and teeth. All this causes a weakening of bone tissue and the development of serious diseases (in children - rickets, in adults - osteoporosis). It is precisely because of the excess amount of phosphates that a person’s bones become brittle and he is increasingly subject to fractures. This is confirmed by scientific studies, which show that more than 60% of adolescents under the age of 14 have low bone density.

Over time, the problem affects the nervous system. This is especially true for adolescents who, against the background of an excess of these substances, develop impulsivity, motor restlessness, hyperactivity, aggressiveness, and impaired concentration. Another symptom of an imbalance of calcium and phosphorus is sleep disturbance, in particular problems with falling asleep in adolescents. Parents tend to consider such changes in the psyche of the child as the onset of "transitional age", while it is enough to change the diet for the teenager to become the same as before!

As a result of recent studies, it turned out that the more phosphates in the blood, the higher the risk of heart attack and increased mortality from heart disease. Under the influence of excess phosphorus, calcification develops - the deposition of dense plaques of calcium on the walls of blood vessels. Animal experiments have shown that an excess of these substances in food adversely affects the development of the fetus and leads to pathology of the lungs and liver.

Excess phosphorus is excreted from the body by the kidneys, and with the development of kidney disease, this process of accumulation of excess phosphorus in the body is accelerated.

Causes of excess phosphorus in the body

As we have already found out, an excess of phosphates in the body causes many problems with the functioning of the kidneys and liver, the state of the skeletal system, disruption of the gastrointestinal tract, nervous system, etc. Causes of excess phosphorus include:

• excess consumption of protein foods;
• the use of a large number of canned food, carbonated sweet drinks, lemonade;
• violation of phosphorus metabolism;
• prolonged contact with organophosphorus compounds.

How to deal with excess phosphate in the body

The nutritional traditions of people living in the post-Soviet space are such that we eat more meat than dairy products, which means that more phosphorus enters our body, but there is always not enough calcium. But manufacturers do not solve, but only exacerbate the problem. For example, 100 g of a piece of beef contains approximately 200 mg of phosphorus, but in fact, a 100 g serving of meat treated with phosphates contains 100 mg of phosphates at once! And this only increases the balance of phosphorus and calcium. And what will happen if you drink such a meat steak with a bottle of Coca-Cola, which gives the body 40-50% of the daily phosphorus requirement per day?

But if you look, GOST, which would regulate the amount of phosphates in food products, does not exist today. This means that manufacturers will continue to “stuff” food with these substances, guided solely by increasing profits!

The main way to reduce the amount of phosphoric acid salts entering the body is to refuse or at least reduce the consumption of foods rich in these substances. In this regard, always look at the composition of the product, and if it turns out that it contains more than 0.25 mg of phosphorus, do not hesitate, phosphates were added to it from the outside.

Magnesium-rich foods will help reduce the amount of excess phosphorus compounds. This element is rich in: dark chocolate, bran, cocoa, buckwheat, oatmeal, dried fruits (prunes, dates and raisins), soy and beans, etc.

Foods rich in heme iron can also help. These products include lean red meat - veal, tongue, veal liver. Only you can not use them with rye bread, as it contains substances that prevent the absorption of iron.

To neutralize the negative impact on the calcium balance in the body, it is useful to consume more dairy and sour-milk products.

The harm from overeating protein foods can be reduced by eating enough vegetables and maintaining a drinking regimen (at least 2 liters of clean water per day).

By the way, there is another clue. All phosphates have special codes that can be used to calculate which designation a particular phosphate has. With this knowledge, it will be much easier for you to recognize the presence of phosphoric acid salts in food.

1. Additive E339 (sodium phosphate)- used as a stabilizer, acidity regulator, antioxidant and baking powder. It can be found in bread and all kinds of sweets, meats, cheeses, milk powder and instant products.

2. Additive E340 (potassium phosphate)– used as a moisture-retaining agent, emulsifier, acidity regulator and color fixer. Due to its properties, the additive has found wide application in the manufacture of sausages, sausages and ham, as well as in the processing of chicken legs. In addition, it is used for the manufacture of chips, instant coffee and confectionery, as well as for the manufacture of toothpastes.

3. Additive E341 (calcium orthophosphate) It is used as a baking powder, stabilizer, paint fixative and acidity regulator. You can find the additive in sports drinks and energy drinks, canned vegetables and fruits, processed cheese, powdered milk and cream.

4. Additive E342 (ammonium phosphate)- is an acidity regulator, due to which it is used in the production of yeast.

5. Additive E343 (magnesium phosphate)- is considered an excellent thickener, consistency stabilizer and binding agent. Most often, the additive is used for the production of cream and milk powder.

6. Additive E450 (pyrophosphates)- has proven itself as a means of increasing muscle mass. Due to this feature, the additive is widely used in the manufacture of meat products and processed cheeses.

7. Additive E451 (triphosphates)- most often used as a fat emulsifier, so it can be found in pasta and dry cereals, pasteurized milk, pastries and cakes, as well as in minced fish and in the processing of fresh fish.

8. Additive E452 (calcium, potassium and sodium polyphosphates)- Substances used as stabilizers and retarders of chemical reactions. Participate in the production of chips, packaged coffee, sausages, sausages, legs and ham.

As you can see, the list of foods that abound in phosphoric acid salts is simply huge. If you regularly use these products, you will inevitably encounter nervous disorders and weakening of bone tissue. To avoid this, try to eliminate harmful foods from your diet, and in addition to this, drink more milk and dairy products.

Good health to you!

DEFINITION

calcium phosphate is a white powder (Fig. 1) very poorly soluble in water.

It exists in the form of two polymorphic modifications: monoclinic and hexagonal.

Rice. 1. Calcium phosphate. Appearance.

The main characteristics of calcium phosphate are shown in the table below:

Getting calcium phosphate

Laboratory methods for obtaining calcium phosphate involve the action of phosphoric acid on calcium salts (1) or calcium hydroxide (2):

3CaCO 3 + 2H 3 PO 4 = Ca 3 (PO 4) 2 + 3CO 2 + 3H 2 O (1);

3Ca(OH) 2 + 2H 3 PO 4 = Ca 3 (PO 4) 2 + 6H 2 O (2).

Chemical properties of calcium phosphate

Calcium phosphate is an average salt formed by a strong base - calcium hydroxide (Ca (OH) 2) and a weak acid - orthophosphoric (H 3 PO 4). Hydrolyzes in aqueous solution. Hydrolysis proceeds through the anion (theoretically, the second and third steps are possible). The presence of OH anions indicates the alkaline nature of the medium.

First stage:

Ca 3 (PO 4) 2 ↔ 3Ca 2+ + 2PO 4 3-;

3Ca 2+ + 2PO 4 3- + HOH ↔ HPO 4 2- + 3Ca 2+ + OH - ;

Ca 3 (PO 4) 2 + HOH ↔ CaHPO 4 + Ca(OH) 2.

Second step:

CaHPO 4 ↔ Ca 2+ + HPO 4 2- ;

Ca 2+ + HPO 4 2- + HOH ↔ H 2 PO 4 - + Ca 2+ + OH -;

CaHPO 4 + HOH ↔ Ca(H 2 PO 4) 2 + Ca(OH) 2.

Third step:

Ca(H 2 PO 4) 2 ↔ Ca 2+ + H 2 PO 4 -;

Ca 2+ + H 2 PO 4 - + HOH ↔ H 3 PO 4 + Ca 2+ + OH -;

Ca (H 2 PO 4) 2 + HOH ↔ H 3 PO 4 + Ca (OH) 2.

For calcium phosphate, all the properties of salts are characteristic:

- interaction with strong mineral acids

Ca 3 (PO 4) 2 + 6HCl = 3CaCl 2 + 2H 3 PO 4;

- interaction with salts, as a result of which one of the reaction products is a water-insoluble compound

Ca 3 (PO 4) 2 + 3Li 2 SO 4 \u003d 2Li 3 PO 4 ↓ + 3CaSO 4;

- decomposition on heating

Application of calcium phosphate

Calcium phosphate has found application as an additive in the production of feed for cattle and poultry. It is used in the production of mineral fertilizers, ceramics and glass. In the food industry, calcium phosphate is known as additive E341 - baking powder.

Examples of problem solving

EXAMPLE 1

EXAMPLE 2

General characteristics and receipt

Calcium phosphates are a group of salts of orthophosphoric acid. As food additives, one-, two- and three-substituted calcium orthophosphates are used, which differ in chemical formula. This difference determines the peculiarities of their use. Monosubstituted calcium orthophosphate is highly soluble in water, the other two salts are insoluble, but are well exposed to acids.

To obtain a substance from natural sources, phosphoric acid acts on calcium apatite or sulfuric acid on calcium phosphorite. Under the conditions of chemical production, E341 is obtained by the hydrolysis of calcium hydroorthophosphate or by the interaction of calcium hydroxide with phosphoric acid. The result is a white powder with small particles in the form of crystals or grains. Its peculiarity is that when heated, the ability to dissolve in water or other substances sharply decreases.

Purpose

Calcium phosphates regulate acidity due to their high ability to react with oxygen molecules, thereby preventing the oxidation of products. These substances are intended to improve the quality of flour and other bulk products (powdered sugar, salt, tea). E341 does not allow them to stick together into lumps and cake, loosens the structure, improves the quality of baked bread and flour confectionery.

The additive acts as an emulsifier in the manufacture of butter, margarine, processed cheese and ice cream. It is added to condensed milk to prevent crystallization. When added to alcoholic and non-alcoholic beverages, the substance stabilizes the color. For meat and fish, fruits and vegetables, E341 is used as a hardener and texturizer, an antioxidant so that products retain their color and shape and do not deteriorate longer.

Impact on the health of the human body: benefits and harms

The beneficial and harmful properties of E341 are based on the content of calcium salts in it, which, if they enter the body significantly, can harm health, and in a small amount can support.

The benefit of calcium salts is that they are part of calcium hydroxyapatite - a substance that is present in our body and is necessary for the strength of bone tissue, tooth enamel and skin elasticity. E341 improves the quality of the products that we use - bread, tea, salt, as well as meat, fish, pasta and confectionery.

The harm of E341 to the body is estimated presumably, since there is no scientific data on the effect of this substance on health. It is assumed that it can aggravate existing diseases of the gastrointestinal tract and cholelithiasis, provoke the deposition of cholesterol plaques in the vessels.

Usage and application

The main application of E341 is the production of food and beverages. Calcium phosphates have a wide range of properties that can significantly improve the quality of products, extend the shelf life, and improve the appearance. The additive is present in bulk products that can caking, clumping, attracting unnecessary moisture: these are flour, salt, various types of tea and herbal teas, powdered sugar and cream powder, instant soup concentrates and breakfast cereals.

The emulsifying properties of E341 have found application in the manufacture of sterilized milk and cream, some types of cheese, butter and margarine. As an antioxidant and texture enhancer, it is used in meat, fish and fruit products. The additive is used as a color and consistency stabilizer in the production of alcoholic beverages, cider, various fruit syrups, nutritional drinks for athletes.

E341 is used in the manufacture of toothpaste. It is used in the production of pet food and livestock feed. The substance is part of mineral fertilizers, soft abrasives. Without it, the manufacture of glass and ceramics is not complete.

The maximum allowable use of E341 throughout the day, according to hygiene standards, is no more than 70 mg per kilogram of body weight.

Table. The content of the food additive E341 calcium phosphates in products according to SanPin 2.3.2.1293-03 dated 05/26/2008

Legislation

The use of E341 in products is regulated in Russia by the Sanitary Rules and Regulations (SanPin 2.3.2.1293-03 of 05/26/2008):

• clause 3.6.56 Hygienic regulations for the use of consistency stabilizers, emulsifiers, thickeners, texturizers and binding agents;
• clause 3.2.26 Hygienic regulations for the use of acids, bases and salts;
• Clause 3.7.15 Hygienic regulations for the use of bread and flour improvers;
• Clause 5.4.17 Nutrients (feeding) for yeast for use in the food industry.

The additive is approved for use in the EU countries, Ukraine, CIS countries. The American organization FDA classifies E341 as harmless, but the level of this substance in products must be indicated on the label.

For the benefits of calcium phosphate for dental health, see the video below.

Calcium phosphate (food additive E341) is an inorganic substance, a salt of calcium and phosphoric acid. Of all hydroxyapatites (calcium phosphate compounds), calcium orthophosphate is the most resistant to the effects of extracellular body fluids and plays an important role in a number of physiological processes.

Calcium phosphates are found in cow's milk. In the human body, calcium exists mainly in the form of calcium phosphates. Human bones are seventy percent calcium phosphate. Tooth enamel is also mostly composed of hydroxyapatites.

There are several subspecies of calcium orthophosphates used in the food industry:

• E341 (i) - monosubstituted calcium orthophosphate with the chemical formula: Ca 2;
• E341(ii) - calcium orthophosphate disubstituted with the chemical formula: CaHPO 4 ;
• E341(iii) - trisubstituted calcium orthophosphate having the molecular formula: Ca 3 O 8 P 2 .

Calcium orthophosphate is obtained from minerals, and chemically - by the interaction of orthophosphoric acid with calcium oxide or lime milk and the hydrolysis of calcium hydroorthophosphate. The result of a chemical reaction is a white amorphous powder, slightly soluble in water, but soluble in acids. Unlike many chemicals, the solubility of phosphates decreases with increasing temperature.

Since the 70s of the last century, various studies have been carried out all over the world studying the biological behavior of orthophosphates. The negative impact of the E341 supplement on the body has not yet been scientifically proven, but there are rumors on the net that the E341 supplement causes diseases of the gastrointestinal tract and indigestion.

Food additive E341 is used in the food industry as a stabilizer, acidity regulator, baking powder, color fixer. In addition, calcium orthophosphates are used as an emulsifying salt in the production of processed cheeses. In powdered milk and cream, the food additive E341 is used as a separating agent and anti-caking agent. Also, calcium orthophosphates are used as an anti-crystallizer of condensed milk and a thickener of plant tissues in the production of canned fruits and vegetables.

Most often, the E341 additive is used in the food industry in the production of bakery products, special drinks (for example, for athletes), concentrated milk with a high solids content, milk powder, condensed milk, ice cream, minced fish and meat, alcoholic beverages, dry and herbal teas , semi-finished products, breakfast cereals, instant food, confectionery, baking powder, processed cheese, dietary supplements, canned fruits and vegetables.

Other uses of calcium orthophosphates:

• production of fertilizers and mineral supplements for livestock;
• one of the components of toothpastes and powders;
• used in the production of ceramics, glasses, soft abrasives.

Calcium phosphate is a substance that has the code number E341. This additive is a preservative with properties and is used as a baking powder in the food industry.

The qualities possessed by this additive have made it quite popular in many areas of industry. She became known not only as a baking powder, but also as an emulsifier and thickener. The product is also used as a stabilizer, acidity regulator and fixative.

Calcium phosphate is a synthetic inorganic substance. The raw material for this product is minerals (apatite, phosphorite, hydroxylapatite). To obtain the finished substance, the raw material undergoes hydrothermal roasting, after which hemihydrate phosphoric acid is added to it. The finished supplement has the form of an amorphous white powder, which actively dissolves in various acids, which cannot be said about a simple one.

Additive E341 has 3 subspecies. Each of them has found application in various branches of human activity. The antioxidant is resistant to the effects of extracellular fluid. If you look for an analogue of natural origin, then we can say with confidence that a certain amount of calcium phosphate is found in cows. Also, about 70 percent of this is in any bone tissue.

In industry, calcium phosphate is mined by combining phosphoric acid, milk of lime and calcium oxide. It should be noted that the solubility of calcium phosphate decreases with increasing temperature.

Application of calcium phosphate

Food additive E341 is used in the food industry as a flavor stabilizer, acidity regulator, baking powder and fixative. Calcium phosphate is also added as an emulsifying salt during production. Often it is used in the production of various canned fruits and vegetables.

Its most popular use is in the manufacture of bakery products, special drinks for athletes, minced meat, dry, breakfasts, various semi-finished products and.

In addition to the food industry, the E341 additive is a component in toothpastes and powders; it is used in the manufacture of ceramic products, glasses and soft abrasives. In addition, calcium phosphates are quite common in the manufacture of animal feed. Also, manufacturers of various fertilizers cannot do without this substance.

Useful properties and harm

Research and testing of the E341 additive has been going on for about 50 years. To date, there is no evidence that the supplement is harmful to the human body, but the opinion about the dangers of calcium phosphate still has its place.

Some scientists are confident that the E341 supplement has a carcinogenic effect and contributes to the appearance of excess in the body.

This can cause diseases and disorders of the gastrointestinal tract. Despite the alleged harm, the E341 supplement is considered to be one of the main components for the normal functioning of the human body. This substance is directly involved in many important physiological processes.

It is worth remembering that human bones are composed of 70 percent of calcium phosphate. In addition, tooth enamel is also mainly composed of this substance.