The manufacturer of sodium pyrophosphate food grade in China tells you it is also a water-retaining agent
Food additives are getting more and more widely used in the current food processing industry. Food additives can improve the color, flavor and taste of food. The manufacturer of sodium pyrophosphate food grade in China tells you it is also a water-retaining agent. Polyphosphate is a very hydrophilic moisture retention agent, which can stabilize the moisture contained in food well. Its water holding capacity is related to the type, amount of polyphosphate, PH value of food, ionic strength and other factors. For meat products and seafood, the best water holding capacity is pyrophosphate, such as food grade sodium pyrophosphate. The second is tripolyphosphate. As the chain length increases, the water holding capacity of polyphosphate will weaken. The general mechanism of food grade sodium pyrophosphate water retaining agent are: 1. Raise the PH of meat Let the PH value of the meat move to the alkaline direction, away from the isoelectric point, so that the water holding capacity is