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Uses and amount of several food grade phosphates

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  • Time of issue:2020-04-22 18:18
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Uses and amount of several food grade phosphates

(Summary description)
Uses: In the food industry, it is mainly used as a quality improver for canned foods, dairy products, fruit juice beverages, and soy milk; water retaining agents and tenderizers for meat products such as ham and luncheon meat; Tenderization, but also the role of swelling and bleaching; can soften pea beans in canned broad beans; can also be used as a water softener, chelating agent, PH regulator and thickener, and in the beer industry. Sodium tripolyphosphate is generally added to 3-5 ‰ in food processing, and the maximum amount is 3% in aquatic processing.

  • Categories:Industry News
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  • Origin:
  • Time of issue:2020-04-22 18:18
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Information
1. Sodium tripolyphosphate
 
Uses: In the food industry, it is mainly used as a quality improver for canned foods, dairy products, fruit juice beverages, and soy milk; water retaining agents and tenderizers for meat products such as ham and luncheon meat; Tenderization, but also the role of swelling and bleaching; can soften pea beans in canned broad beans; can also be used as a water softener, chelating agent, PH regulator and thickener, and in the beer industry. Sodium tripolyphosphate is generally added to 3-5 ‰ in food processing, and the maximum amount is 3% in aquatic processing.
 
2. Sodium pyrophosphate (anhydrous)
 
Uses: As a quality improver, emulsifying and dispersing agent, buffering agent, chelating agent, etc. in food processing, it has the generality of condensed phosphate, chelating and dispersing effect is obvious, it can resist flocculation; can prevent fat oxidation, casein thickening Etc. When the PH value is high, it has the effect of inhibiting food spoilage and fermentation. Mainly used in the processing of meat and aquatic products, it can improve the water holding capacity, keep the meat fresh and tender, and stabilize the natural pigment. It can also be used in starch manufacturing, etc., and is often used in combination with other condensed phosphates. Sodium pyrophosphate is generally added 0.5-3 ‰ in food processing, and the maximum amount added in aquatic product processing is 3%.
 
3. Disodium dihydrogen pyrophosphate (sodium acid pyrophosphate)
 
Uses: Used as a rapid fermentation agent, quality improver, leavening agent, buffer, chelating agent, rehydrating agent and adhesive in food processing. It is used for the acidic components of synthetic leavening agents such as bread and pastries. The CO2 generation time is longer. It is suitable for molten foods with low moisture content (such as pancakes). It can be used in cheese, luncheon meat, and ham in combination with other phosphates. , Meat products and aquatic products processing water retention agent, instant noodle rehydration agent, etc. 0.5-3 ‰ is generally added in food processing, and the maximum amount is 1% in aquatic product processing.
 
4. Sodium hexametaphosphate
 
Uses: Used as quality improver, PH adjuster, metal ion chelating agent, adhesive and expansion agent in the food industry. It can stabilize natural pigments and maintain color in bean, canned and bean paste fillings; it can emulsify fats in canned foods and maintain a uniform texture; it can improve water retention and prevent fat deterioration in canned meat and meat products. Adding to beer can clarify the liquor and prevent turbidity. It is an excellent water softener without precipitation. It plays a role in water retention, swelling and bleaching in the processing of aquatic products. Sodium hexametaphosphate is generally added 3-5 ‰ in food processing, and the maximum amount added in aquatic product processing is 3%.
 
V. Sodium trimetaphosphate
 
Uses: In the food industry, as a starch improver, juice beverage anti-turbidity agent, meat food processing water retention agent, binder, chelating agent, water softener, dispersant, ice cream, cheese and other dairy product stabilizer, in aquatic products processing In the role of bonding and water retention. It can also prevent food discoloration and vitamin C decomposition. Generally, 3-5 ‰ is added in food processing, and the maximum amount is 3% in aquatic product processing.
 
Six, phosphoric acid
 
Uses: used as a sour agent, nutrient starter in the food industry, as a special water-retaining agent for bread baking, canned fruits and vegetables, to inhibit the growth of microorganisms and extend the shelf life; used in beverages, juices, cocoa products, cheese and edible oil, etc. . It can be used for emulsification and acidification of cheese coating.
 
Function: It can be used together with antioxidants to prevent oxidative rancidity of lard and other animal fats and their products; it can also be used in the purification of sucrose. Generally add 3-5 ‰ in food processing.
 
7. Trisodium phosphate (anhydrous)
 
Uses: used in the food industry as a buffer, emulsifier, nutritional supplement; to prepare pasta as a raw material for alkaline water. It can also be used for saccharin refining and starch production, as well as detergent for food bottles and cans. Generally add 3-5 ‰ in food processing, the maximum amount is 1%.
 
Eight, sodium polyphosphate
 
Uses: Suitable for processing coarse and emulsified meat products and poultry food. Such as Frankfurt sausage, hot dog sausage, chicken sausage, table sausage, hamburger, ham sausage, instant noodles, rice noodles and rice noodles processing. It is a high-quality seafood additive, which can effectively maintain the unique flavor of seafood, enhance the taste, reduce processing loss, improve texture, and make the surface of the product rich in light.
 
The luster, brightness and toughness can obviously improve the product grade. During processing and freezing, the meat quality and moisture adhesion are significantly enhanced. Prevent the loss of water during storage, make the combination of fat and water stronger, so that the edibility and tenderness of food are well maintained during storage, make the food taste and color more durable and stable, can prevent cells Grow. In food processing, generally add 3-5 ‰, and the maximum amount is 3%.
 
Nine, acid sodium aluminum phosphate
 
Uses: Used as deep-fried dough in the food industry and as a leavening agent when baking food. It can be used as a fat inhibitor in the breeding industry when added to feed, and can effectively prevent the growth of livestock fat. The amount added in food processing is 1-2%.
 
10. Potassium tripolyphosphate (pentapotassium phosphate)
 
Uses: Used as a water retention agent, tissue modifier, chelating agent and water treatment agent in food processing. It is widely used in the processing of meat products such as broth, luncheon meat and cured meat. In the processing of quick-frozen fish fillets and shrimps and other aquatic products and in the processing of dairy products such as cream, milk powder, cheese, condensed milk and cream powder. Potassium tripolyphosphate has excellent solubility and dissolution rate, the use of this product is higher than the use of traditional phosphate, and the taste is good. The amount added in food processing is 3-5 ‰.
 
11. Sodium dihydrogen phosphate
 
Uses: Used as quality improver, PH adjuster, buffer, emulsifying and dispersing agent, nutritional supplement and water retention agent in the food industry. Mainly used in cheese, beverage, jelly, tomato sauce, luncheon meat and meat marinated products, at the same time can be used as modified starch additives. The amount added in food processing is 3-5 ‰.
 
12. Disodium hydrogen phosphate
 
Uses: Used as quality improver, PH regulator, nutritional supplement, emulsifying and dispersing agent, fermentation aid, binder, etc. in the food industry. Mainly used in pasta, soy milk products, dairy products, meat products, cheese, drinks, fruits, ice cream and tomato paste. Add 3-5 ‰ in food processing.
 
Thirteen, potassium pyrophosphate
 
Uses: Used as an emulsifier, texture improver, chelating agent in the food industry, and as a raw material for alkaline water for noodle products, in combination with other condensed phosphates. Usually can prevent struvite in canned aquatic products, prevent discoloration of canned fruits; increase the degree of swelling of ice cream; improve the output rate of ham and sausage and the water retention of surimi; improve the taste of noodles and increase the output rate to prevent cheese aging. Addition in food processing: processed cheese is 9g / kg (calculated as phosphorus); luncheon meat is 3g / kg (calculated as p2o5); quick-frozen shrimp is 5g / kg (calculated as p2o5).

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