Phosphate Esters & Derivatives

Phosphate esters and derivatives in food and beverage are phytate-basednsequestrants u2014 phytic acid and its sodium salt u2014 that bind polyvalent metal ions toncontrol metal-catalyzed oxidation and scale. Phytic acid is myo-inositolnhexaphosphate: six phosphate groups on one ring give it a high affinity for iron, copper,nand calcium across a wide pH range. Where trace iron or copper is driving color loss ornrancidity, a phytate sequestrant locks up the metal at low addition levels.

The two forms differ in how they handle pH. Free phytic acid is strongly acidic andnpulls system pH down, which suits low-pH beverages and dips but can clash with neutralnformulas. Sodium phytate is the pH-neutral, more soluble salt u2014 easier to dose intonneutral systems, at the cost of added sodium. Choose the free acid where mild acidity isnacceptable; choose the sodium salt where pH must stay neutral and a small sodiumncontribution is tolerable.

Phytate sequestrants protect color and flavor in dressings, canned and cured foods,nseafood, and beverages by removing the metal catalysts that start oxidation. They alsonhelp suppress metal-protein haze and scale in process water. Add the sequestrant early,nbefore the metal can catalyze a reaction, and confirm compatibility with any mineralnfortificants, since a sequestrant competes for the same calcium, iron, or zinc you arentrying to declare on the label.

• Color and flavor protection in dressings, mayonnaise, and canned goods by sequestering trace iron and copper
• Oxidative stability in beverages and cured or processed foods
• Metal-protein haze and scale control in brewing and process water
• Sequestrant support alongside ascorbate and other antioxidant systems
• Neutral-pH metal control where a free acidulant is not wanted (sodium phytate)

• Phytic acid u2014 PubChem
• Sodium phytate u2014 PubChem