Sodium hexametaphosphate(SHMP) can not only improve food quality but also reduces cost

 In modern society, food additives are ubiquitous. Food additives are designed to improve food satisfaction, but what food can be added, what food can not be added, how much is strictly controlled, are measured by scientific standards. For example, sodium hexametaphosphate(SHMP) has been scientifically validated before it is included in the legal scope. As long as it is added according to the national standards in food production, it will not cause health hazards.


How to use sodium hexametaphosphate(SHMP) to reduce the cost of food processing without reducing the quality of food? Following CDchem, let's first look at the principles of choosing sodium hexametaphosphate as water retention agent.

1. Sodium hexametaphosphate must have food grade production license, such as Chuandong Chemical Group. More importantly, it needs food grade thermal production to control heavy metals and impurities more effectively.


2. The solubility of sodium hexametaphosphate must be good. The retainer should be dissolved before it can be used. The products that are not well dissolved can not play its role, and even have adverse effects.


3. Use sodium hexametaphosphate to preserve water and hair color in cured meat fillings. After curing, meat fillings will be flexible and bright.


4. Taste of food after using sodium hexametaphosphate: Sodium hexametaphosphate with low purity and poor quality will be astringent when it is made into meat products and tasted, which is obviously reflected on both sides of the tongue root, followed by the details of taste fragility. Therefore, it is very important to choose a very regular manufacturer of sodium hexametaphosphate.


In summary, sodium hexametaphosphate also possesses the characteristics of phosphate, which is a water retainer of meat products with effective activation of meat protein. It can adjust the PH value of meat to make it higher than the isoelectric point of meat protein, so as to improve the water-holding capacity of meat, ensure the freshness and tenderness of meat, and also increase the ionic strength, which is conducive to the dissolution of myofibrillar protein. In coordination with salt, it forms a network structure with myofibrillar protein, so that water gathers in the network structure and chelates Ca2+, Mg2+, Fe2+. The plasma can improve the water holding capacity and the antioxidant effect. Therefore, in the food production process, it can more effectively maintain the quality of food, so that more food in the processing will not lose the taste, reduce production costs, and get better conversion of benefits.


Like other additives, the use of sodium hexametaphosphate(SHMP) in quality improvers is also developing towards compound formulation, but different food needs play different roles. Adding sodium hexametaphosphate to improve quality and reduce costs still need to be solved according to the actual dosage.


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