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Phosphates have multiple functions in food including buffering, sequestering metals, water binding, adjusting pH, inhibiting microbes, and interacting with proteins. Common phosphates used are orthophosphates, pyrophosphates, tripolyphosphates, and hexametaphosphates. They are used in many foods and processes including leavening agents in baked goods, stabilizing dairy products during heating, forming gels and emulsions, and preventing discoloration of eggs. Phosphates interact with proteins like casein to

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wei_ang_5

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