I've been tasked to see if there's any literature on the maximum amount of phosphoric acid that can be used within a product formula. Owners want to use it as a preservatie/shelf life extender for flour and corn tortillas.
Code of Federal Regulations really only says the following:
PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--Multiple Purpose GRAS Food Substances
Sec. 182.1073 Phosphoric acid.
(a) Product. Phosphoric acid.
(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.