Do you know that food additive sodium pyrophosphate is also a water retaining agent?

Food additives are more and more widely used in food processing industry. Food additives can improve the color, flavor and taste of food. Food additive sodium pyrophosphate is also a water retaining agent, do you know?


Polyphosphate is a water retention agent with strong hydrophilicity. It can stabilize the water contained in food. Its water holding capacity is related to the type and amount of polyphosphate, PH value of food, ionic strength and other factors. For meat products and seafood, pyrophosphate has the best water holding capacity, such as food grade sodium pyrophosphate. The second is tripolyphosphate. With the increase of chain length, the water holding capacity of polyphosphate will be weakened.


The general mechanism of food additive sodium pyrophosphate water retaining agent is as follows:

1. Improve the PH value of meat

Let the PH value of meat move to the alkaline direction and leave the isoelectric point, so as to improve the water holding capacity.

2. Chelate metal ions in meat

Chelate calcium and magnesium ions in muscle, destroy the network structure of muscle protein, and release the polar groups that can combine with water in the structure, so as to improve the water holding capacity.

3. Decompose myoglobin in muscle protein

By dissociating myosin into actin and myosin, the water holding capacity of myosin is strong, so the water holding capacity of meat is improved.


Food additives such as sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate can keep water. At present, many additive manufacturers generally recommend compound water retaining agent, which has better effect than monomer. The food additive sodium pyrophosphate produced by Chongqing Chuandong Chemical Group has high purity, less impurities and more stable quality.

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