What is the use of food additive phosphate?
Nowadays, people's life is more and more colorful. Of course, we can not live without food additives. Food additives are chemically synthesized or natural substances added to food to improve its quality, color, aroma and taste, and to meet the needs of preservation and processing technology. At present, there are 6 categories, 22 sub-categories and more than 1500 varieties of food additives approved for use in China. Next, the manufacturer tells you what is the use of food additive phosphate?
Sodium tripolyphosphate(STPP) is used as a high quality water retainer in food and can be used to increase the taste of food. Common terms can, cooked meat products, flavored dairy products, pastries and other additions. STPP of food grade in CDchem is mainly used as a quality improver in meat products, canned meat and other food industries.
Food grade sodium hexametaphosphate(SHMP) can be added to beverages according to the national food additive standard. The main function of SHMP in food is to improve the color, aroma and taste of food, adjust the nutritional composition of food, prolong the shelf life of food. Although there is a certain amount of fluoride in food grade SHMP, low concentration of fluoride can cause chronic poisoning and skeletal fluorosis, reduce calcium in bone, and lead to osteosclerosis and osteoporosis. However, the addition of food additives strictly in accordance with the requirements of food production and the provisions of the state food additives belongs to the normal range of human acceptance.
SHMP of CDchem used in meat products, fish sausage, ham, etc., can improve water holding capacity, increase binding ability and prevent fat oxidation; used in soy sauce and soy sauce can prevent discoloration, increase viscidity, shorten fermentation period and adjust taste; used in fruit beverages and cool drinks, can increase juice yield, increase viscosity and inhibit vitamin C decomposition; used in ice cream can improve expansion ability and increase viscosity. Volume, enhance emulsification, prevent paste damage, improve taste and color; prevent dairy products and beverages from gel precipitation; add beer to clarify liquor and prevent turbidity; used in canned beans and fruits and vegetables can stabilize natural pigments and protect food color. In addition, SHMP solution sprayed on cured meat can improve the anti-corrosion performance.
Sodium pyrophosphate acts as a quality improver, emulsifying dispersant, buffer and chelating agent in food processing. It has the properties of condensation phosphate, obvious chelating and dispersing effect, anti-flocculation, preventing fat oxidation, casein tackification and so on. When PH value is high, it can inhibit food spoilage and fermentation. Mainly used in meat and aquatic products processing, it can improve water holding capacity, keep meat fresh and tender, and stabilize natural pigments. It can also be used in starch manufacturing and other condensated phosphate. Sodium pyrophosphate is generally added 0.5-3, and the maximum amount of sodium pyrophosphate is 3% in the processing of aquatic products.
Sodium tripolyphosphate(STPP) is used as a high quality water retainer in food and can be used to increase the taste of food. Common terms can, cooked meat products, flavored dairy products, pastries and other additions. STPP of food grade in CDchem is mainly used as a quality improver in meat products, canned meat and other food industries.
Food grade sodium hexametaphosphate(SHMP) can be added to beverages according to the national food additive standard. The main function of SHMP in food is to improve the color, aroma and taste of food, adjust the nutritional composition of food, prolong the shelf life of food. Although there is a certain amount of fluoride in food grade SHMP, low concentration of fluoride can cause chronic poisoning and skeletal fluorosis, reduce calcium in bone, and lead to osteosclerosis and osteoporosis. However, the addition of food additives strictly in accordance with the requirements of food production and the provisions of the state food additives belongs to the normal range of human acceptance.
SHMP of CDchem used in meat products, fish sausage, ham, etc., can improve water holding capacity, increase binding ability and prevent fat oxidation; used in soy sauce and soy sauce can prevent discoloration, increase viscidity, shorten fermentation period and adjust taste; used in fruit beverages and cool drinks, can increase juice yield, increase viscosity and inhibit vitamin C decomposition; used in ice cream can improve expansion ability and increase viscosity. Volume, enhance emulsification, prevent paste damage, improve taste and color; prevent dairy products and beverages from gel precipitation; add beer to clarify liquor and prevent turbidity; used in canned beans and fruits and vegetables can stabilize natural pigments and protect food color. In addition, SHMP solution sprayed on cured meat can improve the anti-corrosion performance.
Sodium pyrophosphate acts as a quality improver, emulsifying dispersant, buffer and chelating agent in food processing. It has the properties of condensation phosphate, obvious chelating and dispersing effect, anti-flocculation, preventing fat oxidation, casein tackification and so on. When PH value is high, it can inhibit food spoilage and fermentation. Mainly used in meat and aquatic products processing, it can improve water holding capacity, keep meat fresh and tender, and stabilize natural pigments. It can also be used in starch manufacturing and other condensated phosphate. Sodium pyrophosphate is generally added 0.5-3, and the maximum amount of sodium pyrophosphate is 3% in the processing of aquatic products.
评论
发表评论