Safety Assessment of Phosphoric Acid and Its Salts as Used in Cosmetics

The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of Phosphoric Acid and its salts (31 ingredients), which are reported to function as buffering agents, corrosion inhibitors, chelating agents, and pH adjusters in cosmetic products. The Panel reviewed data relating to the safety of these ingredients and concluded that Phosphoric Acid and its salts are safe in the present practices of use and concentration in cosmetics when formulated to be nonirritating.

Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis)

The influence of protein hydrolysates of salt duck egg white (PHSDEW) hydrolysed by acid protease on the quality of Jinga Shrimp (Metapenaeus affinis) was analysed. Shrimp immersed in 5% PHSDEW with degree of hydrolysis (DH 3%) had the highest values of cooking yield, water retention, moisture and texture with the lowest cooking loss when compared to which immersed in 0.4% NaCl, 3.5% mixed phosphates and other PHSDEW with different DH (1%, 2% and 5%) (P < 0.05). This treatment made muscle fibres retain the most appropriate compact and regular microstructure and improved the thermal stability of shrimp protein as well (P < 0.05). SDS‐PAGE protein patterns revealed shrimp protein would dissolve out during immersion, while only could PHSDEW infiltrate into shrimp muscle. It suggested PHSDEW would be developed as a new type of water retention agent replaced phosphate used in shrimp or other seafoods, which will decrease the waste of salt duck egg white.