Phosphates refer to salts and esters of phosphoric acid, commonly used in food processing as emulsifiers, stabilizers, and leavening agents. They enhance water retention in meats, improve texture in baked goods, and act as buffering agents. Biologically, phosphates are essential components of DNA, RNA, ATP, and hydroxyapatite in bones. In aqueous solutions, they exist in equilibrium forms depending on pH (H3PO4, H2PO4-, HPO4^2-, PO4^3-). Food-grade phosphates are generally recognized as safe (GRAS) by regulatory bodies when used within approved limits.