Phosphate is a naturally occurring form of elemental phosphorus and can be found in many phosphate minerals.

According to the US Food Chemical Pharmacopoeia (FCC), the functions of phosphates in the food industry can be divided into 15 categories

Phosphate can chelate ions such as calcium, magnesium, iron, and copper.

Phosphate esters are prepared by a special catalytic esterification method, and are anionic, often compounded with non-ionic, anionic, and zwitterionic.

Generally speaking, the minerals that the body often needs to supplement are: calcium, zinc and iron. Don't underestimate those minerals. If some elements are missing, the body will suffer from some diseases.

The adult body contains 25 grams of magnesium, of which 20% is in the bones, combined with calcium and phosphorus, and the rest is distributed in soft tissues and body fluids. The normal range of blood magnesium concentration is 08-1.2 mmol/L.