Uses of Sodium Phosphates in Pharmaceutical and Food Processing Industries

Sodium Phosphate Monobasic is a reagent that has a high buffering capacity. This characteristic makes it popular in molecular biology, chromatography, and biochemistry. Sodium phosphate monobasic is very hygroscopic and is soluble in water. The chemists use it in many applications, like purification of antibodies. It is useful in conjunction with Sodium Phosphate, Dibasic in the preparation of biological buffers. It is also available in the forms of Sodium phosphate monobasic, Sodium phosphate monobasic dihydrate, and Sodium phosphate monobasic solution. It is used in multiple applications, including the purification of antibodies. Sodium phosphate monobasic monohydrate and sodium phosphate dibasic anhydrous contain several forms of phosphorus. It is used to treat mild to moderate constipation and to clean the bowel movement before surgery, endoscopy, x-rays, and other intestinal procedures. The use of this preparation can bring some kind of side effects as well. Some of these are nausea, vomiting, bloating, stomach or abdominal pain, dizziness, headache, and tightness in your throat.

Uses in Food Industry -
There are numerous uses of Sodium Phosphate. It is mainly used as emulsifiers (as in processed cheese), thickening agents, and leavening agents for baked goods. One can control pH of processed foods with the help of sodium phosphate. It can be found in fast food, deli meat, processed meat, canned tuna, baked goods, and other manufactured foods. In the food industry, it serves a variety of functions:

1. It thickens food.
It is used to thicken some tomato sauces. It is also used to stabilize the texture of processed foods, such as mashed potato mixes.

2. It cures meat and meat products.
In the salting of meats, it is included to keep them fresh for a longer time during storage.

3. It’s a leavening agent.
In the food industry it tends to release water vapor, which increases the pore size of the flour dough rise in commercially prepared cakes and breads and in cake mixes.

4. It’s an emulsifying agent.
It is added as an emulsifying agent so that the oil-water mixture does not "cut", but rather remains united; and as a pH regulator, as it helps reduce the acidity of foods (including cereals).

5. It balances pH levels in processed food.
Sodium phosphate is basic enough to stabilize fats or oils that it comes in contact with. Its alkalinity is then used to improve taste.

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