ABSTRACT
The phosphates are unable to improve the quality of low-grade foods. They are, however, capable of preventing further lowering of the quality, and in many cases, of improving some of the characteristics which make these foods less acceptable to the consumer. Food applications of phosphates are that their increased use will reach a level which will be toxic to humans. In addition, the effective levels of the phosphates are usually 0.5% or less. This level of phosphate has been consumed in the diets of many animals and has been shown to be nontoxic. Since the phosphates have adverse effects in many foods, it is inconceivable that their use in every practical application could ever result in a level of 0.5% of phosphate in the total human diet. The pressure of the increased need for expansion of the world food supply is certain to result in the increased application of phosphates in food processing.
