Processed
Phosphoric Acid
Phosphoric acid is a mineral acid used in foods mainly as a strong, clean sour for cola-type soft drinks and as a pH and mineral source in some processed cheeses and bakery mixes. Food-grade material is a clear, viscous aqueous liquid far milder in kitchen exposure than industrial concentrated grades, but still handled as a controlled additive rather than a pantry pour. Its sour is sharp and metallic-clean rather than fruity—the signature bite of classic colas. Phosphates derived from it also buffer, sequester metals, and aid leavening systems. Dose by specification; excess tastes harsh and can affect tooth enamel in frequent high-acid drinks. Not a home substitute for vinegar or lemon in recipes.
Also known as: E338, Phosphoric acid (E338), Phosphoric acid, Orthophosphoric acid, Rin-san
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 15 g
- Water 15 g
- Minerals 26860 mg
- Major Minerals 26860 mg
- Phosphorus 26860 mg
Minerals
Food-grade phosphoric acid is typically sold at about 85% H3PO4 in water. It is a mineral acid acidulant for cola and processed cheese, not a carbohydrate. Energy is 0; the balance is water plus phosphorus from the acid itself.
History
Early chemistry characterised phosphoric acid from bone ash and mineral phosphates.
Early cola formulas adopted phosphoric acid for sharp, non-citrus sourness.
Food-grade phosphoric acid and phosphate salts scaled with soft-drink industry growth.
Beverage and processed-food regulations tightened purity and labelling for phosphates.