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Phosphate Makes The Food Taste More Delicious
- Aug 22, 2017 -

The role of phosphate in food processing is mainly based on the following properties of phosphate:

1, the buffer effect:

Phosphate PH value from the moderate acid (PH ~ 4) to strong alkaline (PH ~ 12), when the different phosphate in different proportions match, you can get PH value stable between PH4.5-11.7 different Horizontal buffer. In most food PH value range (PH3.5-7.5), Phosphates phosphate can be used as a highly efficient pH regulator and PH stabilizer, so that the food taste more delicious. The strongest buffering effect is orthophosphate, and for the polyphosphate, the buffer capacity will be weakened as the chain length increases.

2, water holding effect: phosphate is a strong hydrophilic retention agent, it can be a good food to contain the water content stabilized. Its water quality is good or bad, with the type of polyphosphate, the amount of food, PH value of food, ionic strength and other factors. For meat products and seafood, Phosphates the best water holding capacity is pyrophosphate, followed by the tripolyphosphate, with the chain length increases, polyphosphate water holding capacity will be weakened.

3, polyanionic effect: phosphate is a polymer dielectric, and has the characteristics of inorganic surfactants, can make water insoluble substances dispersed or the formation of a stable suspension to prevent the suspension of the adhesion, condensation. As the polyphosphate can make the protein of water soluble in the fat on the ball to form a film, so that the fat more effectively dispersed in water, Phosphates which is widely used in starch phosphorylation, pigment dispersion, emulsified food (milk Products, ice cream, salad, sauces, etc.) and as a sausage, meat emulsion products, surimi products scattered stabilizer. For linear polyphosphates, Phosphates the emulsifying and dispersing capacity increases with increasing chain length.

4, chelating effect: the phosphate and the metal cation in the solution to form a solution and the material, thereby reducing the hardness of water, inhibition of Cu2, Fe3 and other metal cations caused by oxidation, catalysis, discoloration, decomposition of vitamin C, Phosphates To prevent and delay the oxidation of fat to prevent meat, poultry, fish corruption, to maintain the purpose of color to extend the shelf life of food.

5, the role of protein: phosphate on protein, gelatin globulin has enhanced effect, which can improve the hydration and water holdings of meat products, improve water permeability, Phosphates promote food softening and improve the quality of food, keep the food flavor The While the phosphate in the dairy products to prevent the milk when the cohesion, to prevent the separation of casein and fat moisture.

6, bulky effect: acidic phosphate (such as acid sodium pyrophosphate, dibasic calcium phosphate) is usually used as a baking product leavening agent bulking acid, and bicarbonate reaction for the baking process to provide the necessary carbon dioxide gas.

7, anti-caking effect: tricalcium phosphate is usually used as anti-caking agent to improve the powder or hygroscopic food free flow performance. Tricalcium phosphate has a large specific surface area, can combine more water; and its special spherical crystal structure can produce "ball effect", Phosphates so that the powder has a good free flow performance.

8, to extend the shelf life of food:

Phosphate can enhance the stability of food storage, to extend the shelf life of products. This effect is mainly based on: (1) PH regulation; (2) antibacterial activity: microbial cell growth must rely on divalent metal cations, especially Ca2 and Mg2, and phosphate can be chelated with these metal cations, Phosphates and it is Cell division can reduce the stability of the cell wall, but also reduce the thermal stability of many cells, thereby effectively inhibiting bacterial growth. The antimicrobial effect of polyphosphate and its type (chain length), content, pH, salt content, nitrite content and other factors. In general, with the increase in chain length, antibacterial effect increased.