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The use and addition of several food grade phosphates

Date:2016年10月20日 09:21

First, sodium dihydrogen phosphate

Second, sodium pyrophosphate (anhydrous)

Uses: in the food processing as a quality improver, emulsifying dispersant, buffer, chelating agent, with condensed phosphate of the nature, chelating, dispersion obvious, can be anti-flocculation; to prevent fat oxidation, casein thickening And so on. PH value is high, with inhibition of food corruption, the role of fermentation. Mainly used for meat and aquatic products processing, can improve water retention, keep fresh meat, stable natural pigments. Can also be used for starch manufacturing, and more with other condensed phosphate compound use. Sodium pyrophosphate in the food processing generally add 0.5-3 ‰, in the aquatic products processing the largest addition of 3%.

Third, the disodium hydrogen phosphate, sodium hexametaphosphate

Uses: In the food industry as a quality improver, PH regulator, nutritional supplements, emulsifying dispersants, fermentation aids, adhesives and so on. Mainly used in pasta, dairy products, dairy products, meat products, cheese, beverages, fruit, ice cream and tomato sauce. In the food processing to add 3-5 ‰.

Uses: In the food industry as a quality improver, PH regulator, metal ion chelating agent, adhesives and expansion agent. In the beans, canned, bean paste fillings to stabilize the natural pigment, to maintain color; in the cans can make fat emulsified, to maintain uniform texture; for meat cans and meat products can improve water retention, to prevent fat deterioration. Add beer, to clarify the wine, to prevent turbidity. Is a good water quality without precipitation of soft water agent. In aquatic products processing plays a role in water, swelling and bleaching. Sodium hexametaphosphate in the food processing generally add 3-5 ‰, in the aquatic products processing the largest addition of 3%.

Five, trimetaphosphate

Uses: In the food industry as a starch improver, fruit juice drinks anti-opacifying agent, meat processing water-retaining agent, binder, chelating agent, water softener, dispersant, ice cream, cheese and other dairy stabilizer, in aquatic products processing In the role of bonding and water retention. But also to prevent food discoloration and vitamin C decomposition. In the food processing generally add 3-5 ‰, in the aquatic products processing the largest increase of 3%.

Six, phosphoric acid

Uses: used in the food industry as sour agent, nutrient starter, for bread baking, canned fruit and vegetable characteristics of water retention agent, inhibit microbial growth, extend the shelf life; for beverages, fruit juice, cocoa products, cheese and edible oil The Can be used for cheese flavoring emulsification and acidification.

Role: combined with antioxidants, to prevent lard and other animal fats and their products oxidative rancidity; can also be used for sucrose refining. In the food processing generally add 3-5 ‰.

Seven, trisodium phosphate (anhydrous)

Uses: used in the food industry for buffers, emulsifiers, nutritional supplements; preparation of raw materials for raw water. Can also be used for the production of saccharin and starch and edible bottles, cans of detergent and so on. In the food processing generally add 3-5 ‰, the maximum amount of 1%.

Eight, sodium polyphosphate

Uses: suitable for coarse and emulsified meat products and poultry food processing. Such as the Frankfurt sausage, hot dog intestine, chicken sausage, desktop sausage, hamburger, ham, instant noodles, rice noodle and rice noodle processing. Is a high-quality seafood additives, can effectively maintain the unique flavor of seafood, enhance the taste, can reduce the processing loss, improve the texture, so that the product surface shiny, bright and tough, can significantly improve product quality. In the processing and freezing process, so that meat and moisture adhesion was significantly enhanced. To prevent the loss of moisture in the storage process, so that the combination of fat and water stronger, so that food edible and soft in the storage has been well maintained, so that the taste and color of food more lasting stability, can prevent cells Grow. In the food processing generally add 3-5 ‰, the maximum amount of 3%.

Nine, acid sodium phosphate

Uses: used in the food industry as fried dough, baked goods can be used as fermentation leavening agent. Added to the feed can be used as a fat inhibitor in the aquaculture industry, can effectively prevent the growth of livestock fat. In the food processing to add the amount of 1-2%.

10, potassium tripolyphosphate (five potassium phosphate)

Uses: used in food processing as a moisture retention agent, tissue improver, chelating agent and water treatment agent. Widely used in broth, lunch meat, bacon and other meat products processing. Frozen fish and shrimp and other aquatic products processing and cream, milk powder, cheese, condensed milk, cream and other dairy products processing. Potassium tripolyphosphate has excellent solubility and dissolution rate, the use of this product than the use of traditional phosphate production rate is high, and good taste. In the food processing to add the amount of 3-5 ‰.

Eleven, sodium tripolyphosphate

12, dihydrogen disodium pyrophosphate (acid sodium pyrophosphate)

Thirteen, potassium pyrophosphate

Uses: used in the food industry as emulsifier, tissue improver, chelating agent, but also as raw materials for raw materials, and other condensed phosphate in combination. Usually to prevent the aquatic products can produce fecal stalks, to prevent the fruit cans discoloration; improve the ice cream swelling; improve the ham, sausage yield and surimi water retention; improve the taste of the surface and improve the yield, to prevent aging cheese.

In the processing of food added: processing cheese is 9g / kg (in terms of phosphorus); lunch meat for 3g / kg (p2o5 dollars); frozen shrimp for 5g / kg (p2o5 dollars).

Uses: In the food processing as a fast starter, quality improver, leavening agent, buffer, chelating agent, rehydration agent and adhesive. For the bread, pastry and other synthetic leavening agent acidic components, CO2 production time is longer, suitable for less moisture content of grilled food (such as pancakes), and other phosphate compound can be used for cheese, lunch meat, ham , Meat products and aquatic products processing of water-retaining agent, instant noodles and other complex. In the food processing generally add 0.5-3 ‰, in the aquatic products processing the largest addition of 1%.

Uses: In the food industry is mainly used for cans, dairy products, fruit juice drinks and soymilk and other quality improver; ham, lunch meat and other meat products of water retention agent and tender agent; in aquatic products processing can not only play a water and Tenderness, and swelling and bleaching; soft beans can be softened in canned beans; can also be used as softener, chelating agent, PH regulator and thickener and beer industry. Sodium tripolyphosphate in the food processing generally add 3-5 ‰, the largest in the aquatic processing 3%.

Uses: In the food industry as a quality improver, PH regulator, buffer, emulsion dispersant, nutritional supplements and moisture retention agent. Mainly used for cheese, beverages, jelly, tomato sauce, lunch meat and meat pickled products, and can be used as modified starch additives. In the food processing to add the amount of 3-5 ‰.

TypeInfo: Industry information

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