Phosphate is currently the most widely used food additive in the world, it is widely used in all fields of food production, the improvement of food quality plays an important role, such as the water retention of meat products, gel strength, the effect of yield; in cereals and oils products in the improvement of noodle, Phosphates you can make a new type of swelling agent, the impact of frozen dumplings; Application in Sea products processing
Since phosphates can improve or give food a range of excellent properties, they have been applied to food processing as early as more than 100 years ago, and the bulk of the use was after 20th century 70. Currently, phosphates are the most widely used
As an important food ingredient and functional additive, Phosphates it is widely used in the processing of meat product, poultry meat products, seafood, fruits, vegetables, dairy products, baked products, beverages, potato products, seasonings and convenience foods.
Phosphates can be divided into positive phosphates and polycondensation phosphates. Phosphates used in food processing are usually sodium salts, calcium salt, potassium salt and as a nutritional enhancer of iron and zinc salts, commonly used food grade phosphate varieties have more than 30 kinds, sodium phosphate salt is currently the main consumption of domestic food phosphates, Phosphates along with the development of food processing technology, the consumption of potassium phosphate is also increasing.
The function of phosphates in food processing is 2.1 as quality improver, improving the structure and texture of food, and the other is used as mineral nutrient enhancer. The role of phosphates in food processing is based mainly on the following characteristics of phosphates:
1, buffering effect: the ph value of phosphate from the acid (PH~4) to strong alkaline (ph~12), when different phosphate in different proportions, the ph value can be stabilized in PH4.5-11.7. Different levels of buffering agent.
7.5), phosphate can be used as an efficient ph regulator and ph stabilizer to make food taste more delicious. The strongest buffer is positive phosphates, and as the chain length increases, the buffering capacity weakens. 2, Water retention: polyphosphate is a very hydrophilic water retention agent, Phosphates it can be very good to the food contained in the moisture stability. The water holding quality is related to the kinds of polyphosphate, the amount of additive, the ph value of food, and the ionic strength. For meat products and seafood, the best water holding capacity is pyrophosphate, followed by triphosphate, as the chain length increases, the water holding capacity of poly phosphate will weaken. 3, poly anion effect: polyphosphate is a kind of polymerization dielectric, and has the characteristics of inorganic surfactant, can make water insoluble matter dispersed or form a stable suspension, Phosphates in order to prevent suspension of adhesion, cohesion. Because polyphosphate can make the aqueous sol of protein form a kind of plastic film on the Fat Ball, so that the fat is more effectively dispersed in the water, it is widely used in starch phosphorylation, pigment dispersion, emulsifying food (dairy products, ice cream, salad, seasoning juice, etc.) and as a sausage, meat products, surimi products, a dispersing stabilizer.
Phosphate can enhance the hydration and water retention of the meat products, improve the moisture saturation, promote the softening of food and improve the quality of food, and keep the flavor of food. At the same time, phosphates in dairy products can prevent the condensation of milk when heated, Phosphates to prevent the separation of casein and fat water.
The safety of phosphates as food additive is a very concerned problem, many foreign scientists have done a lot of research on phosphate toxicology, and confirmed that food phosphates are non-toxic and high safety additives.
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