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Functions and Uses of Compound Phosphates (Are Compound Phosphates Harmful to the Human Body)
Subsidiary Classification： Company Blog
2022-05-30 09:04
For food additives, now basically has been a phenomenon that can not be avoided in the diet, anything in the hands of different people, they can have a decidedly different performance, today we talk about this kind of food additives, is the existence of a typical example, which can benefit people's taste buds, but also can harm people's health, it is the recombination of phosphates.
Compound phosphate it can catalyze and enhance the water retention properties of ingredients, and this water retention properties are exactly what many dry seafood needs, such as sea cucumbers, shark fins, so some unscrupulous businessmen will be a large number of compound phosphate used in this type of product, sea cucumbers, for example, the large number of composite phosphates soaked after the use of it is three to four times the weight of the normal soaking, how to have a profiteering can be profitable. Compound phosphate this yellowish crystals although said to be food additives, but the dosage on the excessive will bring harm to the body, and this is precisely these businessmen out of conscience, but also this small part of the people's practice, so that the compound phosphate in the eyes of the public to bear the bad name. For compound phosphates, in fact, there should be the right way to open.
First of all, some of the applications of compound phosphates in brine, to our most common pork elbow as an example, in the traditional brine, pork in the brine before joining the first five percent of compound phosphates soaked for twenty minutes before joining the brine, the final finished product is full of selling, the texture will become richer, this is only in the use of star anise, cinnamon and soy sauce with only a common brine, if with the proper Spices, this advantage will become more obvious. For example, with a small amount of nutmeg in the configuration of spices, the degree of glutinousness of the pork elbow soaked in compound phosphates is significantly increased. Soaked pork knuckles also gained in meat flavor from the use of tangerine peel, peppercorns, chili peppers, sand nuts, allspice, and sambucus. Not only pork, but also some tender ingredients, such as chicken and pigeon, can be soaked in compound phosphates to enhance tenderness.
In the spice with the use of complex phosphates, although the benefits are obvious, but there are also disadvantages. These disadvantages in the spice part, mainly in some of the penetration of the spice is strong, such as cloves, sand nuts, pulse sarsaparilla, ginger and such spices, they are in accordance with the normal dosage of words tend to let the flavor is too far into, need to reduce the amount of a little accordingly. In addition, after soaking the ingredients, its storage time is significantly shorter. These are all issues that should be considered when using this food additive.
RELATED INFORMATION
The 25th China International Food Additives and Ingredients Exhibition will be held on August 16-18, 2022 in Area A, China Import and Export Fair Complex, Guangzhou, China. Yunnan Ledford Technology Co., Ltd. sincerely invites you to attend and looks forward to meeting you in Guangzhou FIC.
Phosphates are commonly used in detergents as water softeners, but phosphate detergents are regulated in some areas because of the algae boom and bust cycle that affects phosphate discharge in watersheds.
(Reporter Teng Shiming) On January 4, Qujing Municipal People's Government, Qujing Economic and Technological Development Zone Management Committee, Shenzhen Defang Nano Technology Co., Ltd. signed an investment agreement on the project of 330,000-ton annual production capacity of new phosphate-based anode materials production base.
Functions and Uses of Compound Phosphates (Are Compound Phosphates Harmful to the Human Body)
For food additives, now basically has been a phenomenon that can not be avoided in the diet, anything in the hands of different people, they can have a decidedly different performance, today we talk about this kind of food additives, is the existence of a typical example, which can benefit people's taste buds, but also can harm people's health, it is the recombination of phosphates.
Preparation of phosphoric acid
Phosphoric acid is a basic chemical raw material, widely used in phosphate, fertilizer, food additives, feed, washing, electronics, flame retardants and other industries. Pure phosphoric acid is colorless crystals with a melting point of 42.3 degrees Celsius, a high boiling point acid, easily soluble in water. Phosphoric acid is a strong acid in ternary, step-by-step ionization, non-volatile, not easy to decompose, almost no oxidation. It has the generality of acid. Industry commonly used concentrated sulfuric acid and calcium phosphate reaction to produce phosphoric acid, filtered off slightly soluble in water calcium sulfate precipitate, the resulting filtrate is phosphoric acid solution.
FoodPartner.com According to the European Food Safety Authority (EFSA), the EFSA has issued an opinion on the use of phosphate oligosaccharides of calcium (POs-Ca®) as a source of calcium in food, food supplements, and food for special medical purposes.
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