Phosphoric acid food grade can be used to increase the acidity and flavor of food. Adding the right amount of phosphate to carbonated beverages can give it a refreshing taste, and adding phosphate to meat products can enhance its flavor and improve the mouthfeel.

Phosphoric acid food grade has a certain antibacterial effect and can prolong the shelf life of food. It can inhibit the growth and reproduction of microorganisms and reduce the possibility of food spoilage. It is widely used in perishable foods such as meat products, fruit and vegetable products.

Phosphoric acid food grade can enhance the stability of the food system and prevent it from stratification or precipitation. Adding the right amount of phosphate to dairy products prevents high emulsion content: adding phosphate to sauces prevents sedimentation.

Phosphoric acid food grade can improve the emulsifying properties of food, so that oil and water are evenly dispersed with each other. Adding phosphates to salad dressings, cream, ice cream, and other foods can increase their stability and taste.