Phosphates are particularly suitable for giving dairy and processed cheese products the desired properties.
Their ion exchange properties make them effective at solubilising casein. This promotes protein emulsification and produces a homogeneous mixture, allowing texture and creaminess to be controlled.
DSP (disodium phosphate) is added to milk before pasteurisation to prevent protein denaturation.
TSPP (tetrasodium pyrophosphate) is added to chocolate milk to keep cocoa in suspension.
STPP (sodium tripolyphosphate) binds iron to prevent discolouration in products such as strawberry flavoured milk.
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