Principle
Phosphates in meat products can be detected with ammonium molybdate after extraction with water. Phosphates are added to scalded sausage mass to increase the water binding capacity and aid mincing. Point out the diverse uses of phosphates as additives in foods such as processed cheese, baking powder (see the corresponding experiment), cola and condensed milk.

Learning objectives 

• Verification procedures for phosphates in foods

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered