Which foods can add water retention agent sodium hexametaphosphate?

 Food processing itself is developing towards convenience foods and prepared products. Humectants have a wide range of applications in food processing. The use of sodium hexametaphosphate in food water retention agent can be used in common foods such as meat, aquatic products, ice cream and beverages. It can be added directly without a lot of addition, generally 0.3%-1% can have a good water retention effect, and it can also be used in combination.


Food water-retaining agents currently used more frequently include sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate among phosphates. They can be used separately or mixed. It depends on the product category and functional requirements, and some do not require high water retention effects. For example, there will be a difference between high-end products that require water retention of 10-20 and water retention of more than 50. Conditioned foods need to be mixed with water-retaining agents. If you make Western-style products, you only need to use sodium hexametaphosphate water retention agent.


After freezing, meat products can use sodium hexametaphosphate to achieve water retention quality. On the one hand, each component of sodium hexametaphosphate enters the meat food through osmosis, combines with muscle protein, thereby enhancing the stability of protein, preventing muscle protein from freezing denaturation, and improving water retention. On the other hand, sodium hexametaphosphate prevents the mass production of ice crystals and prevents the loss of juice due to cell rupture.


Sodium hexametaphosphate also has a very important role: it can prevent the loss of juice during the thawing process caused by the freezing of free water and the detachment of protein-bound water, resulting in nutrient loss, and the freezing and denaturation of meat caused by the detachment of protein-bound water. The impact of food texture and other qualities.


Phosphorus is an essential element for the human body, and 1% of the human body is phosphorus. It is usually taken in the form of phosphate from food. Protein is the main source of phosphorus. The use of food grade sodium hexametaphosphate must strictly follow national standards. However, it is not enough to just follow the standard. The key depends on the production process and key step control. It is recommended to find a professional manufacturer for guidance.

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