Phosphoric acid improves heat resistance in nutrient premixes

In the production and formulation of nutrient premixes, especially those used in food and feed applications, thermal stability is a crucial factor. During high-temperature processes such as extrusion, baking, or pelleting, essential nutrients can degrade, leading to reduced efficacy and nutritional loss. Recent studies and industry applications have shown that phosphoric acid plays a significant role in enhancing the heat resistance of nutrient premixes, helping preserve their nutritional integrity throughout processing.

The Role of Phosphoric Acid

Phosphoric acid (H₃PO₄) is a versatile additive widely used in food and feed industries for pH regulation, mineral fortification, and microbial control. In nutrient premixes, its function extends beyond basic formulation needs. By creating a more stable acidic environment, phosphoric acid can:

Stabilize heat-sensitive vitamins, such as vitamin C (ascorbic acid) and some B-complex vitamins, which are prone to thermal degradation.

Improve the solubility and dispersion of certain trace minerals, ensuring they remain bioavailable after processing.

Act as a buffer, minimizing the pH swings that often contribute to nutrient instability under heat.

Mechanisms of Heat Protection

When incorporated into a premix, phosphoric acid can influence the chemical interactions between ingredients. It helps in:

Preventing oxidation by lowering the pH, which reduces oxidative reactions that occur more rapidly at neutral or alkaline pH levels.

Enhancing the compatibility of ingredients, especially when combining vitamins, minerals, and amino acids that can otherwise react negatively under heat.

Forming protective phosphate complexes with certain metal ions, which can reduce their catalytic activity and limit degradation of other sensitive nutrients.

Applications in Feed and Food Industries

In animal feed premixes, particularly for poultry, swine, and aquaculture, the inclusion of phosphoric acid helps maintain vitamin potency after high-heat pelleting. This ensures consistent nutrient delivery to livestock, improving growth performance and immune function.

In functional food production, where nutrient enrichment is combined with thermal processing (e.g., fortified cereals, baked nutritional bars), phosphoric acid supports the retention of micronutrients, helping manufacturers meet label claims and regulatory standards.

Advantages of Using Phosphoric Acid

Cost-effective solution: Compared to more complex stabilization technologies, phosphoric acid is economical and easy to incorporate.

Safe and approved: Recognized as Generally Recognized as Safe (GRAS) for food use and widely accepted in animal nutrition formulations.

Compatible with other additives: Phosphoric acid works synergistically with chelating agents, antioxidants, and encapsulation systems.

Conclusion

Phosphoric acid is a valuable additive in the formulation of nutrient premixes, offering a practical solution to the challenges of heat degradation. Its ability to stabilize vitamins and minerals under thermal stress makes it a key ingredient in producing more resilient, effective premixes for both food and feed applications. As the demand for nutrient-fortified products continues to grow, leveraging phosphoric acid's protective properties will be essential for maintaining quality and efficacy throughout the supply chain.