What is the role of food grade sodium tripolyphosphate added in meat?

 Food additives are inseparable from food processing, and food grade sodium tripolyphosphate is one of these food additives. Food grade sodium tripolyphosphate can be added to meat products, beverages, soy sauce, ice cream, etc. Today, we will tell you what is the role of food grade sodium tripolyphosphate in meat?


1. Increase the pH of meat

After adding food grade sodium tripolyphosphate to meat, the pH value of the meat shifts to alkaline. When the pH value is around 5.5, which is close to the isoelectric point of the meat, the water holding capacity of the meat is the lowest. When the pH value shifts to acid or alkaline, the water holding capacity is increased. Therefore, after adding phosphate, the water retention of meat is improved.


2. It has chelation effect on metal ions in meat

Polyphosphate has the effect of chelating with metal ions. After adding food grade sodium tripolyphosphate, the calcium and magnesium ions originally bound to the structural protein of the muscle are chelated by the polyphosphate, and the carboxyl group in the muscle protein is released. Due to the electrostatic force between the carboxyl groups, the protein structure relaxes and can absorb more water.


3. Increase the ionic strength of meat

Polyphosphate is a compound with multivalent anions, so it can have a higher ionic strength at a lower concentration. The addition of food grade sodium tripolyphosphate increases the ionic strength of the muscle, which is conducive to the transformation of myosin B into a sol state, thereby improving water retention.


The food grade sodium tripolyphosphate produced by Chuandong Chemical is used as a food quality improver, PH regulator, metal ion chelating agent, moisture retention agent, etc. in the food industry.

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