Acids AACC International Method 04-10.

01
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Phosphoric Acid—Qualitative Method

Final approval May 5, 1960; Reapproval November 3, 1999

Objective
To determine the presence of phosphate salts in baking powders and baking
chemicals. The phosphates are present in baking powders as the acid
component, responsible for reacting with the bicarbonate source, causing carbon
dioxide to evolve. Typical phosphates used are monocalcium phosphate
(anhydrous and monohydrate), sodium acid pyrophosphate, sodium aluminum
phosphate, dicalcium phosphate, and dimagnesium phosphate. In baking
chemicals, such as dough conditioners and yeast foods, phosphates are used as
nutrient sources and pH/buffering agents. Dough conditioners may contain
calcium or ammonium phosphates.

Apparatus
1. Beaker, 150-ml
2. Litmus paper.
3. Filter paper.

Reagent
Ammonium molybdate solution (Method 04-11.01, reagent 2).

Procedure
1. To 1–2 g of sample in 150-ml beaker, add 10 ml water.
2. Make acid to litmus with 1N HNO3 and filter.
3. To volume of filtrate, add equal volume of ammonium molybdate solution
and warm at 40–50°. Yellow precipitate indicates presence of phosphate.

Reference
AOAC International. 1995. Official Methods of Analysis of AOAC International, 16th ed. Method
965.18D. The Association, Arlington, VA.

doi: 10.1094/AACCIntMethod-04-10.01