Dairy
Multiple factors influence stability in dairy products: pH variation, water mobility, protein hydration, protein denaturation and processing.
Critical to stability is to protect proteins during any heat treatment and allow their properties to achieve the desired texture for the duration of the product life. Phosphates have many functions and can help to improve emulsion and water binding properties of the protein.
Stability in dairy means improved emulsification of fat and water, fully dissolved and hydrated casein micelles and proper levels of phosphate salts used. Phosphate salts add stability to dairy products by sequestering divalent cations which improves stability through more efficient emulsification of the product and preventing calcium/magnesium/iron from interacting and destabilizing the proteins.