Phosphoric Acid in Dry Process for Food Grade

Phosphoric Acid

Dry Process

To produce food-grade phosphoric acid, phosphate ore is first reduced with coke in an electric arc furnace, to give elemental phosphorus. Silica is also added, resulting in the production of calcium silicate slag. Elemental phosphorus is distilled out of the furnace and burned with air to produce high-purity phosphorus pentoxide, which is dissolved in water to make phosphoric acid.

Safety

Phosphoric acid is not a strong acid. However, at moderate concentrations phosphoric acid solutions are irritating to the skin. Contact with concentrated solutions can cause severe skin burns and permanent eye damage.

Put it down gently during the transportation, avoid solarization and fierce impact, should not be transported with toxic substances. Away from alkalies, toxic products and other corrosives during the storage, avoid rain and solarization.

Application

Food-grade phosphoric acid is used to acidify foods and beverages such as various colas and jams, providing a tangy or sour taste. The phosphoric acid also serves as a preservative. Soft drinks containing phosphoric acid, which would include Coca-Cola, are sometimes called phosphate sodas or phosphates. Soft drinks with phosphoric acid will has the potential to cause dental erosion. Phosphoric acid also has the potential to contribute to the formation of kidney stones, especially in those who have had kidney stones previously. We found a research has been shown between long-term regular cola intake and osteoporosis in later middle age in women but not for men.

Specific application of phosphoric acid in food as below:

In the production of edible gelatin (all kinds of pharmaceutical capsules are required);

Toothpaste;

Monosodium glutamate;

Sour agent for canned food;

Liquid refreshing beverages and solid beverages;

Beer used for freshness preservation and pH adjustment;

As a clearing agent for sucrose in the sugar industry;

As a yeast nutrient to make wine; 

Prevent the reproduction of bacteria;

As an improver in flour; 

As a blending agent in the production of edible oil.