Uses and additives of several food-grade phosphates

      From the use of several food-grade phosphates and add the amount of Baidu

　　First, the use of sodium tripolyphosphate: in the food industry is mainly used for canned food, dairy products, fruit juice drinks and soy milk and other quality improvers; ham, luncheon meat and other meat products such as water retention agent and tenderizer; in the processing of aquatic products not only can play a role in water retention and tenderization, but also play a role in expansion and bleaching; in the canned fava beans can be made to soften the skin beans; can also be used as a water softener, chelating agent, PH adjusting agent and thickening agent, as well as in the beer In the beer industry. Sodium tripolyphosphate in food processing generally add 3-5 ‰, the largest amount of aquatic processing for 3%.

　　Second, sodium pyrophosphate (anhydrous) use: in food processing as a quality improver, emulsifying and dispersing agent, buffering agent, chelating agent, etc., with the generality of condensed phosphate, chelating, dispersion of the effect is obvious, can be anti-flocculation; can prevent the oxidation of fat, casein viscosity and so on. pH value is high, with the inhibition of food spoilage, the role of fermentation. Mainly used in meat and aquatic products processing, can improve the water holding capacity, keep the meat tender, stabilize the natural pigment. It can also be used in starch manufacturing, etc. It is mostly used in combination with other condensed phosphates. Sodium pyrophosphate in food processing generally add 0.5-3 ‰, the maximum addition of 3% in aquatic products processing.

　　Third, disodium pyrophosphate (acid sodium pyrophosphate) use: in food processing as a fast fermentation agent, quality improver, bulking agent, buffering agent, chelating agent, rehydration agent and bonding agent. Used in bread, pastries and other synthetic puffing agent acidic ingredients, CO2 production time is longer, suitable for less moisture content of the melt baked food (such as pancakes), and other phosphate compounding can be used for cheese, luncheon meat, ham, meat products and aquatic products processing of the water retention agent, instant noodles rehydration agent and so on. In food processing generally add 0.5-3 ‰, in aquatic products processing the maximum addition of 1%.

　　Fourth, the use of sodium hexametaphosphate: in the food industry as a quality improver, PH regulator, metal ion chelating agent, binder and swelling agent. In beans, canned food, bean paste filling can stabilize the natural pigment, maintain the color; in canned food can make fat emulsification, keep the texture uniform; used in canned meat and meat products can improve water retention, prevent fat deterioration. Added to beer, it can clarify the liquor and prevent turbidity. It is excellent water softener without precipitation. It plays the role of water retention, expansion and bleaching in aquatic products processing. Sodium hexametaphosphate in food processing generally add 3-5 ‰, in aquatic products processing, the maximum additive amount of 3%.

　　V. Sodium trimetaphosphate use: in the food industry as starch improver, fruit juice beverage anti-turbidity agent, meat food processing water retention agent, binder, chelating agent, water softener, dispersant, ice cream, cheese and other dairy stabilizers, in aquatic products processing play a role in bonding and water retention. It can also prevent food discoloration and vitamin C decomposition. In food processing generally add 3-5 ‰, in aquatic products processing, the maximum additive amount of 3%.

　　Sixth, the use of phosphoric acid: used in the food industry as acidulants, nutritional fermentation agents, for bread baking, canned fruits and vegetables featured water-retaining agent, inhibit microbial growth, prolong shelf life; used in beverages, fruit juices, cocoa products, cheese and edible oils and so on. It can be used for emulsification and acidification of cheese flavor coating. Role: Used with antioxidants, it can prevent the oxidative rancidity of animal fats such as lard and its products; it can also be used in sucrose refining. In food processing generally add 3-5 ‰.

Seven, trisodium phosphate (anhydrous) uses: in the food industry for buffering agents, emulsifiers, nutritional supplements; preparation of pasta as raw materials for lye. It can also be used in saccharin refining and starch production, as well as edible bottles and cans of detergent. In food processing generally add 3-5 ‰, the maximum additive amount of 1%.

　　Eight, sodium polyphosphate use: for coarse and emulsified meat products and poultry food processing. Such as frankfurter sausage, hot dog sausage, chicken sausage, Taiwanese sausage, hamburger patties, ham sausage, instant noodles, rice noodles and rice noodles processing. It is a high-quality seafood additives, can effectively maintain the unique flavor of seafood, enhance the taste, can reduce processing losses, improve the texture, so that the product surface is glossy, bright and resilient, and can significantly improve the product grade. In the process of processing and freezing, it can make the meat and moisture adhesion significantly enhanced. Prevent the loss of water in the storage process, so that the fat and moisture bonding is stronger, thus making the edible and tenderness of food in storage is well maintained, so that the taste and color of food is more durable and stable, and can prevent cell growth. In food processing generally add 3-5 ‰, the maximum amount added is 3%. 

　　Nine, sodium aluminum phosphate acid use: used in the food industry as fried dough, baked goods can be used as fermentation puffing agent. Added to the feed can be used as a fat inhibitor of the breeding industry, can effectively prevent the growth of livestock fat. The amount added in food processing is 1-2%. 

　　Potassium Tripolyphosphate (Potassium Phosphate) Uses: Used as water retaining agent, tissue improver, chelating agent and water quality treatment agent in food processing. Widely used in broth, luncheon meat, cured meat and other meat products processing. It is widely used in the processing of meat products such as broth, luncheon meat, cured meat, etc. It is also used in the processing of aquatic products such as quick-frozen fish fillets and shrimps, and in the processing of dairy products such as cream, milk powder, cheese, condensed milk and cream powder. Potassium tripolyphosphate has excellent solubility and dissolution speed, the use of this product is higher than the use of traditional phosphate yield, and good taste. In food processing additive amount of 3-5 ‰. 

　　XI, sodium dihydrogen phosphate Uses: in the food industry as a quality improver, PH regulator, buffering agent, emulsifying and dispersing agent, nutritional supplements and water retention agent. Mainly used in cheese, beverages, jellies, tomato sauce, luncheon meat and meat marinade products, and can be used as modified starch additives. In food processing, the amount added is 3-5 ‰. 

　　XII, disodium hydrogen phosphate Uses: in the food industry as a quality improver, PH regulator, nutritional supplements, emulsifying and dispersing agents, fermentation aids, binders and so on. Mainly used in pasta, soy milk products, dairy products, meat products, cheese, beverages, fruit, ice cream and tomato sauce. Add 3-5‰ in food processing. 

　　Thirteen, potassium pyrophosphate Uses: Used in the food industry as emulsifiers, tissue improvers, chelating agents, but also as raw materials for pasta products with lye, and other condensed phosphates. It is usually used to prevent canned aquatic products from producing guano stone, prevent canned fruits from discoloration; improve the expansion degree of ice cream; improve the output rate of ham, sausage and the water retention of surimi; improve the taste of pasta and increase the output rate, prevent the aging of cheese. Additive amount in food processing: 9g/kg for processed cheese (in terms of phosphorus); 3g/kg for luncheon meat (in terms of p2o5); 5g/kg for frozen shrimp (in terms of p2o5).