1、 Sodium tripolyphosphate
Use: It is mainly used in the food industry as a quality improver for canned food, dairy products, juice drinks and soymilk; Water retention agent and tenderizer for meat products such as ham and lunch meat; In aquatic products processing, it can not only keep water and tender, but also expand and bleach; In the can of broad beans, the skin beans can be softened; It can also be used as water softener, chelating agent, PH regulator and thickener and in beer industry. Sodium tripolyphosphate is generally added 3-5 ‰ in food processing, and the maximum amount is 3% in aquatic processing.
2、 Sodium pyrophosphate (anhydrous)
Use: As a quality improver, emulsifying dispersant, buffer, chelating agent, etc. in food processing, it has the properties of condensed phosphate, and has obvious chelating and dispersing effects, and can resist flocculation; It can prevent fat oxidation and casein viscosity. When the PH value is high, it can inhibit food spoilage and fermentation. It is mainly used for processing meat and aquatic products. It can improve water holding capacity, keep meat fresh and tender, and stabilize natural pigments. 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 is 3% in aquatic product processing.
3、 Disodium dihydrogen pyrophosphate
Use: as a fast starter, quality improver, bulking agent, buffer, chelating agent, rehydrating agent and adhesive in food processing. It is used as the acidic component of synthetic leavening agent such as bread and pastry, and the CO2 generation time is long. It is suitable for melting baked foods (such as pancakes) with low moisture content. It can be used as a water-retaining agent for cheese, lunch meat, ham, meat products and aquatic products processing, and a water-retaining agent for instant noodles. 0.5-3 ‰ is generally added in food processing, and the maximum amount is 1% in aquatic product processing.
4、 Sodium hexametaphosphate
Use: As a quality improver, PH regulator, metal ion chelating agent, adhesive and swelling agent in the food industry. It can stabilize natural pigment and maintain color in beans, canned beans and bean paste fillings; The fat can be emulsified in cans to keep the texture uniform; Used in canned meat and meat products can improve water retention and prevent fat deterioration. When added to beer, it can clarify liquor and prevent turbidity. It is an excellent water softener without sedimentation. It plays a role of water retention, expansion and bleaching in aquatic products processing. Sodium hexametaphosphate is generally added by 3-5 ‰ in food processing, and the maximum amount is 3% in aquatic product processing.
5、 Sodium trimetaphosphate
Use: As starch improver, anti-turbidity agent for fruit juice drinks, water-retaining agent for meat processing, binder, chelating agent, water softener, dispersant, ice cream, cheese and other dairy products stabilizer in the food industry, it plays a role of binding and water-retaining in aquatic products processing. 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 products processing.
6、 Phosphoric acid
Usage: It is used in the food industry as a souring agent, a nutritional starter, a characteristic water-retaining agent for bread baking, canned fruits and vegetables, to inhibit the growth of microorganisms and extend the shelf life; It is used in beverages, fruit juice, cocoa products, cheese and edible oil. It can be used for emulsification and acidification of cheese flavor.
Function: Used together with antioxidants, it can prevent the oxidative rancidity of lard and other animal fats and their products; It can also be used for sucrose refining. 3-5 ‰ is generally added in food processing.
7、 Trisodium phosphate (anhydrous)
Uses: used as buffer, emulsifier and nutritional supplement in food industry; Prepare pasta as raw material for alkaline water. It can also be used for saccharin refining and starch production as well as detergent for edible bottles and cans. Generally, 3-5 ‰ is added in food processing, and the maximum amount is 1%.
8、 Sodium polyphosphate
Purpose: It is applicable to the processing of coarse and emulsified meat products and poultry food. Such as frankfurt sausage, hot dog sausage, chicken sausage, table sausage, hamburger cake, ham sausage, instant noodles, rice flour and rice noodle processing. It is a high-quality seafood additive, which can effectively maintain the unique flavor of seafood, enhance the taste, reduce processing loss, improve the texture, and make the product surface bright
Lush, bright and resilient, which can significantly improve the product grade. In the process of processing and freezing, the meat quality and water 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 taste and color of food more durable and stable, and prevent cell growth. In food processing, 3-5 ‰ is generally added, and the maximum amount is 3%.
9、 Sodium aluminum phosphate acid
Use: It can be used as fried dough in the food industry and as leavening agent in baking food. It can be added to feed as a fat inhibitor in aquaculture and can effectively prevent the growth of poultry fat. The amount added in food processing is 1-2%.
10、 Potassium tripolyphosphate (pentapotassium phosphate)
Uses: used as 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, lunch meat and bacon. Processing of quick-frozen fish fillet, shrimp and other aquatic products, and processing of dairy products such as butter, milk powder, cheese, condensed milk and cream powder. Potassium tripolyphosphate has excellent solubility and dissolution rate. Compared with traditional phosphate, this product has higher yield and better taste. The added amount in food processing is 3-5 ‰.
11、 Sodium dihydrogen phosphate
Use: As a quality improver, PH regulator, buffer, emulsifying dispersant, nutritional supplement and water retention agent in the food industry. It is mainly used for cheese, beverage, jelly, tomato sauce, lunch meat and meat pickled products, and can also be used as modified starch additive. The added amount in food processing is 3-5 ‰.
12、 Disodium hydrogen phosphate
Use: As a quality improver, PH regulator, nutritional supplement, emulsifying dispersant, fermentation assistant, binder, etc. in the food industry. It is mainly used in pasta, soymilk products, dairy products, meat products, cheese, beverages, fruits, ice cream and tomato paste. Add 3-5 ‰ in food processing.
13、 Potassium pyrophosphate
Use: used as emulsifier, tissue modifier, chelating agent in the food industry, and as raw material of alkaline water for flour products, combined with other condensed phosphates. Generally, it is necessary to prevent the formation of droppingstone in canned aquatic products and the discoloration of canned fruits; Improve the expansion of ice cream; Improve the yield of ham and sausage and the water retention of surimi; Improve the taste of noodles and increase the yield, and prevent the aging of cheese. The added amount in food processing: processed cheese is 9g/kg (calculated by phosphorus); Lunch meat is 3g/kg (based on p2o5); The quick-frozen shrimp is 5g/kg (based on p2o5).