Adding food additive sodium hexametaphosphate to ice cream can improve taste

 Ice drinks and ice cream are popular. Especially ice cream is not only beautiful in appearance and eye-catching, but also very sweet in taste. However, ice cream can only improve its taste by ensuring its swelling capacity, increasing its volume, strengthening emulsification and dyeing to prevent crushing of paste. At this time, food additive sodium hexametaphosphate is needed.


When it comes to food additives, don't be afraid. Especially the application of food phosphates is very fast in food processing, mainly for water retention agents, quality improvers, pH regulators, fermentation leavening agents. The taste, variety and color that food brings to people are a kind of enjoyment. Some beans, canned fruits and vegetables, including ice cream and many other foods, look pretty, attractive color, and add food grade sodium hexametaphosphate can achieve all of this.


Food additive sodium hexametaphosphate has strict dosage regulations in food additives and is safe to use within the specified range. Because sodium hexametaphosphate has strong chelation, buffering and dispersion effects on metal ions, it can promote protein coagulation, and can be mixed with other phosphates to form a composite phosphate. It can also be used alone.


Food additive sodium hexametaphosphate has the ability to form soluble complexes for certain metal ions such as calcium and magnesium. In the complex, the sodium atom in the sodium hexametaphosphate anion is replaced by Ca2+ and Mg2+ and other high-valent cations. Its solubility is greatly affected by temperature. At 20 °C, its solubility is 963.2g/kg, while at 80°C, the solubility is as high as 1744/Kg (equivalent to two kilograms of product dissolved in one kilogram of water), but its dissolution The speed is slow, the aqueous solution is acidic, and it is easily hydrolyzed to form orthophosphate in warm water or acid-base solution. The hydrolysis process is irreversible, and the degree of hydrolysis is related to temperature and PH value.


The amount of sodium hexametaphosphate added in food is clearly stipulated. The maximum amount of sodium hexametaphosphate added is 1.0g/kg. In addition, the content of fluorine, lead, arsenic and other ions in the product is also clearly required (one millionth) to ensure the safety of food. Therefore, although the use of food-grade sodium hexametaphosphate in ice cream can play the role of chelating, changing the PH value, emulsifying and dispersing, improving the ionic strength of food and increasing the volume of ice cream, it must be added strictly in accordance with the standard of food additives.

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