Uses: In the food industry, it is mainly used as a quality improver for canned food, dairy products, fruit juice drinks and soy milk; as a water-retaining agent and tenderizer for ham, luncheon meat and other meat products; in the processing of aquatic products, it can not only retain water and improve Tenderization, but also plays the role of swelling and bleaching; it can soften skin beans in canned broad bean; it can also be used as a water softener, chelating agent, PH regulator and thickener, and in the beer industry. Sodium tripolyphosphate is generally added 3-5‰ in food processing, and the maximum amount is 3% in aquatic product processing.
2. Sodium pyrophosphate (anhydrous)
Uses: Used as quality improver, emulsifying and dispersing agent, buffering agent, chelating agent, etc. in food processing. It has the properties of condensed phosphates, has obvious chelating and dispersing effects, and can resist flocculation; it can prevent fat oxidation and increase the viscosity of casein. and so on. When the PH value is high, it has the effect of inhibiting food spoilage and fermentation. Mainly used in meat and aquatic product processing, it can improve water holding capacity, keep meat fresh and tender, and stabilize natural pigments. It can also be used in starch production, etc., and is often used in combination with other condensed phosphates. Sodium pyrophosphate is generally added in food processing at 0.5-3‰, and the maximum addition amount in aquatic product processing is 3%.
3. Disodium dihydrogen pyrophosphate (sodium acid pyrophosphate)
Uses: In food processing, it is used as a rapid leavening agent, a quality improver, a leavening agent, a buffer, a chelating agent, a rehydrating agent and a binder. It is used as the acidic component of synthetic leavening agents such as bread and cakes. The CO2 generation time is longer. It is suitable for melting and baking foods with less moisture content (such as pancakes). It can be used in cheese, luncheon meat and ham in combination with other phosphates. , water-retaining agent for meat products and aquatic product processing, rehydrating agent for instant noodles, etc. Generally, 0.5-3‰ is added in food processing, and the maximum addition amount in aquatic product processing is 1%.
4. Sodium Hexametaphosphate
Uses: In food industry as quality improver, PH regulator, metal ion chelating agent, adhesive and expansion agent. In beans, canned food, and bean paste fillings, it can stabilize natural pigments and maintain color; in canned food, it can emulsify fat and maintain uniform texture; when used in canned meat and meat products, it can improve water retention and prevent fat from deteriorating. When added to beer, it can clarify the liquor and prevent turbidity. It is an excellent water softener without precipitation. It plays the role of water retention, expansion and bleaching in the processing of aquatic products. Sodium hexametaphosphate is generally added 3-5‰ in food processing, and the maximum addition amount in aquatic product processing is 3%.
5. Sodium Trimetaphosphate
Uses: in the food industry as starch improver, anti-turbidity agent for fruit juice drinks, water-retaining agent for meat food processing, binder, chelating agent, water softener, dispersant, ice cream, cheese and other dairy products stabilizer, in aquatic product processing In the role of bonding and water retention. It also prevents food discoloration and vitamin C breakdown. Generally, 3-5‰ is added in food processing, and the maximum addition amount in aquatic product processing is 3%.
6. Phosphoric acid
Uses: used as acidulant, nutritional leavening agent in the food industry, special water-retaining agent for bread baking, canned fruits and vegetables, inhibiting the growth of microorganisms and prolonging the shelf life; used in beverages, fruit juices, cocoa products, cheese and edible oils, etc. . It can be used for emulsification and acidification for cheese coating.
Function: Used in combination with antioxidants, it can prevent the oxidative rancidity of animal fats such as lard and its products; it can also be used for sucrose refining. Generally add 3-5‰ in food processing.
7. Trisodium phosphate (anhydrous)
Uses: used as buffer, emulsifier, nutritional supplement in food industry; preparation of pasta as raw material for alkaline water. It can also be used for saccharin refining and starch production, as well as detergents for edible bottles and jars. Generally, 3-5‰ is added in food processing, and the maximum addition amount is 1%.
8, sodium polyphosphate
Application: It is suitable for the processing of coarsely minced and emulsified meat products and poultry food. Such as frankfurter sausage, hot dog sausage, chicken sausage, Taiwanese sausage, hamburger pie, ham sausage, instant noodles, rice noodles and rice noodle processing. It is a high-quality seafood additive, which can effectively maintain the unique flavor of seafood, enhance the taste, reduce processing loss, improve texture, and make the surface of the product rich
Zesty, bright and tough, can significantly improve product quality. During processing and freezing, the meat quality and moisture binding are significantly enhanced. Prevent the loss of water during storage, make the binding force of fat and water stronger, so that the edibility and tenderness of food are well maintained during storage, so that the taste and color of food are more lasting and stable, and can prevent cells grow. Generally, 3-5‰ is added in food processing, and the maximum addition amount is 3%.
9, sodium aluminum acid phosphates
Uses: Used as fried dough in the food industry, and as a leavening agent when baking food. Adding it to the feed can be used as a fat inhibitor in the breeding industry, which can effectively prevent the growth of livestock fat. The amount added in food processing is 1-2%.
10. Potassium tripolyphosphate (pentapotassium phosphates)
Uses: It is used as moisture retaining agent, tissue modifier, chelating agent and water treatment agent in food processing. It is widely used in the processing of meat products such as broth, luncheon meat and cured meat. Quick-frozen fish fillets and shrimp and other aquatic products processing and cream, milk powder, cheese, condensed milk, cream powder and other dairy products processing. Potassium tripolyphosphate has excellent solubility and dissolution rate. The yield of this product is higher than that of traditional phosphate, and the taste is good. The amount added in food processing is 3-5‰.
11, sodium dihydrogen phosphates
Uses: In the food industry, it is used as a quality improver, a pH regulator, a buffer, an emulsifying and dispersing agent, a nutritional supplement and a moisture retaining agent. Mainly used in cheese, beverages, jelly, ketchup, luncheon meat and preserved meat products, and can also be used as a modified starch additive. The amount added in food processing is 3-5‰.
12. Disodium hydrogen phosphate
Uses: In the food industry, it is used as a quality improver, a PH regulator, a nutritional supplement, an emulsifying and dispersing agent, a fermentation aid, a binder, etc. Mainly used in pasta, soy dairy products, dairy products, meat products, cheese, beverages, fruits, ice cream and ketchup. Add 3-5‰ in food processing.
13, potassium pyro phosphates
Uses: Used as emulsifier, tissue modifier, chelating agent in the food industry, and also used as the raw material of alkaline water for flour products, combined with other condensed phosphates. Usually, it can prevent the formation of struvite in canned aquatic products, prevent the discoloration of canned fruit; increase the expansion of ice cream; increase the yield of ham and sausage and the water retention of surimi; improve the taste of noodles and increase the yield, and prevent cheese from aging. The amount added in food processing: processed cheese is 9g/kg (calculated by phosphorus); luncheon meat is 3g/kg (calculated by p2o5); quick-frozen shrimp is 5g/kg (calculated by p2o5).