2022

Knowledge of food additive phosphate

In the production process of the meat industry, in order to make the product form complete, good color, tender quality, shiny cut surface, often mixed with some phosphate as a quality improver. It can increase the water retention performance of meat, improve the tenderness and cohesiveness of meat products, and improve the yield.
Sodium pyrophosphate: the maximum dosage is 1 g/kg. Sodium tripolyphosphate: the maximum dosage should be controlled within 2 g/kg. Sodium hexametaphosphate: water retention and promote protein coagulation, the highest dosage is 1 g/kg.
Various phosphates can be used alone, or several phosphates can be used in different proportions to form compound phosphates. The effect is better than that of using a phosphate alone, and the general dosage is 0.4~0.5%.
Phosphate and polyphosphate are important appendages of the salting stage, and their functions are as follows:
1. Dissolve and extract the protein in the muscle to increase its water retention.
2. Buffer and control the pH value. Phosphates reduce the acidity of meat.
3. Occlusal action makes the metal cation inactive.
4. Enhance the emulsifying power of muscle protein in the manufacture of foreign sausage.
5. Water retention, acidity adjustment, emulsifiers, stabilizers and chelating agents, etc.

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