What Is the Connection Between Sulfuric Acid and Phosphoric Acid?

Phosphate is one of the natural ingredients of almost all foods, and is widely used in food processing as an important food ingredient and functional additive. It is a salt of phosphoric acid and is a very important substance in inorganic chemistry, biochemistry and biogeochemistry.

Phosphate is one of the natural ingredients of almost all foods, and is widely used in food processing as an important food ingredient and functional additive.

Naturally occurring phosphate is

Phosphate can be divided into

Structural formula of phosphoric acid functional group in acidic solution. In a basic solution, the functional group releases two hydrogen atoms and the ionized phosphate has a formal charge of -2. Phosphate ion is a polyatomic ion, which contains a phosphorus atom and is surrounded by four oxygen atoms to form a regular tetrahedron. The phosphate ion has a formal charge of -3 and is a conjugate base of a hydrogen phosphate ion; the hydrogen phosphate ion is a conjugate base of a dihydrogen phosphate ion; and the dihydrogen phosphate ion is a conjugate of phosphoric acid Alkali. It is a supervalent molecule (the phosphorus atom has 10 electrons in its valence shell). Phosphate is also an organic phosphorus compound, and its chemical formula is OP (OR) 3.

Except for some alkali metals, most phosphates are insoluble in water under standard conditions.

In a dilute aqueous solution, phosphates exist in four forms. In a strong alkaline environment, there will be more phosphate ions; in a weak alkaline environment, there will be more hydrogen phosphate ions. In a weak acid environment, dihydrogen phosphate ion is more common; in a strong acid environment, water-soluble phosphoric acid is the main form. ^[2]

Phosphate is a naturally occurring form of elemental phosphorus.

Phosphate chemical fertilizer industry

Phosphate is generally used as a water softener in detergents, but phosphate cleaners are regulated in some areas because the algae boom and decline cycle can affect phosphate emissions in the watershed.

In agriculture, phosphate is one of the three main nutrients of plants and is the main component of fertilizers. Phosphate powder is mined from the phosphorus layer of sedimentary rock. Previously, it was used without processing after mining, but now unprocessed phosphate is only used for organic farming. Generally, it is chemically processed into superphosphate lime, heavy superphosphate, or ammonium dihydrogen phosphate. Their concentrations are higher than phosphates, and they are more soluble in water, so plants can absorb them faster.

Fertilizer grades generally have three numbers: the first refers to the amount of nitrogen, the second refers to the amount of phosphate, and the third refers to alkaline water. So a 10-10-10 fertilizer has 10% of each ingredient, and the other is a filler.

Phosphate flowing from over-fertilized agricultural land can be the cause of eutrophication, red tide and subsequent hypoxia. This is just like phosphate cleaners that cause hypoxia in fish and other aquatic life. ^[4]

Phosphate refractories

Phosphate is used as a binder in refractories. Phosphate binder is a refractory binder with acid orthophosphate or polycondensate as the main compound and has gelling properties. The binding form of the phosphate binding agent is a chemical reaction binding or a polymerization binding. Most of the binders made by the reaction of phosphoric acid with alkali metal or alkaline earth metal oxides and their hydroxides are pneumatic binders, that is, coagulation and hardening can occur without heating at normal temperature. Most of the binders made by the reaction of phosphoric acid with amphoteric oxides and hydroxides or acidic oxides are thermosetting binders, that is, coagulation and hardening can occur after heating to a certain temperature to react. Phosphate used as a binder for refractory materials has a strong bonding strength in the medium and low temperature range before ceramic bonding, so it is widely used as a binder for amorphous refractory materials and non-fired refractory materials. ^[4]

Phosphate food industry

Phosphorus is an important mineral element necessary for the human body. The main source of phosphorus intake by the human body is natural food or food phosphate additives. Phosphate is one of the natural ingredients of almost all foods. Because phosphate can improve or impart a series of excellent properties to food, it has been used in food processing for more than 100 years, and it has been used in large quantities since the 1970s. Phosphate is

Phosphate

One of the most widely used and large amount of food additives. As an important food ingredient and functional additive, it is widely used in meat products, poultry products, seafood, fruits, vegetables, dairy products, baked products, beverages, potato products, During the processing of seasonings and convenience foods. Phosphates used in food processing are usually sodium, calcium, potassium, and iron and zinc salts as nutrition fortifiers. There are more than 30 commonly used food-grade phosphates. Sodium phosphate is Chinese food The main consumption types of phosphate, with the development of food processing technology, the consumption of potassium phosphate is also increasing year by year.

To make full use of various phosphates and synergies between phosphates and other additives

Phosphate

Role, to meet the development needs of food processing technology, in practical applications often use a variety of compound phosphates as food ingredients and functional additives, research and development of compound phosphates increasingly become the development and application of phosphate food additives Direction of development. ^{[5] [6]}

Phosphate food industry

According to the US Food Chemical Pharmacopoeia (FCC) phosphate functions in the food industry can be divided into 15 categories:

Sour agent: phosphoric acid

Anti-caking agent: calcium phosphate

Antioxidants: calcium hypophosphite 4. Buffering agents: diammonium hydrogen phosphate, diammonium phosphate, calcium hydrogen phosphate, calcium phosphate, calcium pyrophosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium acid pyrophosphate, diphosphate Sodium hydrogen phosphate, disodium hydrogen phosphate, sodium phosphate, sodium pyrophosphate

Dough improver: diammonium phosphate, diammonium phosphate, calcium dihydrogen phosphate, calcium hydrogen phosphate

Emulsifiers: potassium phosphate, potassium polymetaphosphate, potassium pyrophosphate, sodium aluminum phosphate (basic), sodium metaphosphate (insoluble), sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium polyphosphate (glassy), pyrophosphate sodium

Hardener: calcium dihydrogen phosphate

Humectant: potassium polymetaphosphate

Fermenting agents: diammonium hydrogen phosphate, ammonium dihydrogen phosphate, sodium acid pyrophosphate, sodium aluminum phosphate (acidic acid) 10, nutritional agents: calcium dihydrogen phosphate, calcium hydrogen phosphate, calcium phosphate, calcium pyrophosphate, iron phosphate, coke Iron phosphate, magnesium hydrogen phosphate, magnesium phosphate, manganese hypophosphite, sodium ferric pyrophosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium phosphate, sodium pyrophosphate

Preservative: Sodium hypophosphite. 12. Chelating agents: calcium dihydrogen phosphate, phosphoric acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium acid pyrophosphate, sodium metaphosphate (insoluble), sodium polyphosphate (glassy). 13. Improved starch additives: Trimeta pyrophosphate, potassium dihydrogen phosphate. 14. Tissue improver: potassium pyrophosphate, potassium tripolyphosphate, sodium metaphosphate (insoluble), disodium hydrogen phosphate (glassy), sodium tripolyphosphate. 15. Fermented food: monoammonium phosphate, diammonium hydrogen phosphate, calcium dihydrogen phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate. It can be seen from the above that the function of phosphate in food processing mainly has two points, one is the quality improver and the other is the nutrition fortifier. ^[5]