Knowledge of food additive phosphate_Guangxi Qinzhou Capital Success Chemical Co., Ltd.

Knowledge of food additive phosphate

Release time:

2020-04-22

In the production process of meat products industry, in order to make the products complete in shape, good in color, tender in quality and glossy in section, some phosphate product quality improvers are often added. It can increase the water retention of meat, improve the freshness and cohesiveness of meat products, and increase the yield.
Sodium pyrophosphate: the maximum dosage is 1g/kg. Sodium tripolyphosphate: the maximum dosage should be controlled within 2g/kg. Sodium hexametaphosphate: It has the function of water retention and promoting protein coagulation, and the maximum dosage is 1g/kg.
All kinds of phosphates can be used alone, or several phosphates can be used as composite phosphates in different proportions. The effect is better than that of using one phosphate alone. The general dosage is 0.4~0.5%.
Phosphate and polyphosphate are important appendages in the salt stage, and their functions are as follows:
1. Dissolve and extract protein from muscle to increase its water retention.
2. Buffer and control the pH value. Phosphate can reduce the acidity of meat.
3. The metal cation loses its activity due to occlusion.
4. Enhance the emulsifying power of muscle protein in sausage manufacturing.
5. Water retention, acidity regulation, emulsifier, stabilizer and chelating agent

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