Ésteres de Fosfato e Derivados

Em alimentos e bebidas, ésteres fosfóricos e derivados são sequestrantes à base de fitato — ácido fítico e seu sal de sódio — que se ligam a íons metálicos polivalentes para controlar a oxidação catalisada por metais e a incrustação. Phytic acid is myo-inositol hexaphosphate: six phosphate groups on one ring give it a high affinity for iron, copper, and calcium across a wide pH range. Where trace iron or copper is driving color loss or rancidity, 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 and pulls system pH down, which suits low-pH beverages and dips but can clash with neutral formulas. Sodium phytate is the pH-neutral, more soluble salt — easier to dose into neutral systems, at the cost of added sodium. Choose the free acid where mild acidity is acceptable; choose the sodium salt where pH must stay neutral and a small sodium contribution is tolerable.

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

• Proteção de cor e sabor em temperos, maionese e conservas pelo sequestro de traços de ferro e cobre
• Estabilidade oxidativa em bebidas e alimentos curados ou processados
• Controle de turbidez metal-proteína e de incrustação em cervejaria e água de processo
• Apoio sequestrante junto a ascorbato e outros sistemas antioxidantes
• Controle de metais em pH neutro onde não se deseja um acidulante livre (fitato de sódio)

• Phytic acid — PubChem
• Sodium phytate — PubChem