Whether sodium hexametaphosphate is used in food processing is an angel or a demon

Additives, when mentioned, seem to be all negative things. What dyes steamed bread, a drop of fragrance, hangs white cubes, and what glue can stick broken meat into whole meat, which sounds annoying; buy a package of snacks, look at the ingredients list, all can not understand, whether to eat or not? Is sodium hexametaphosphate harmful as a food additive? Is it an angel or a devil?

Food additives should not be excluded from illegal additives. According to the understanding of normal people, all additives that are added to food actively should be regarded as additives except the main ingredients.

Next, we say that sodium hexametaphosphate is a commonly used quality improver in food additives, used in meat products, fish sausage, ham, etc., can improve water holding capacity, enhance binding, prevent fat oxidation; used in soy sauce, soy sauce can prevent discoloration, increase viscosity, shorten fermentation period, regulate taste; used in fruit drinks, clear; Cold drinks can increase juice yield, increase viscosity and inhibit vitamin C decomposition. For ice-cream, it can increase swelling capacity, increase 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 beans, fruit and vegetable jars. Head, can stabilize natural pigments, protect food color. In addition, spraying sodium hexametaphosphate aqueous solution on cured meat can improve the anti-corrosion performance.

The main function of adding sodium hexametaphosphate in food is to improve the taste, taste and shelf life of food. It is the same as many food additives we see everyday. It is not the proper term "food additive", but the "additive" in food.

The development of food industry is essentially the division of labor in food production. Food grade sodium hexametaphosphate has the functions of seasoning, water retention and taste adjustment, which is a microcosm of the division of labor in food production. As long as it is used according to the national standards, it will bring greater development to the food industry.

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