Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature structure chemistry and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins carbohydrates lipids and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins improving emulsification preventing gelation and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups such as milk and dairy products; meats poultry and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages fats and oils sugar and confectionery products eggs and derivatives and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1135 references 43 tables and 34 figures making it an ideal reference resource for researchers in food sciences microbiology and nutrition; food and chemical industries; and regulatory agencies within local state and federal governments. Language: English