1. sodium tripolyphosphate

Uses: It is mainly used as a quality improver for canned food, dairy products, fruit juice drinks and soybean milk in the food industry. 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 tenderize, but also expand and bleach. It can soften skin beans in canned broad beans. It can also be used as softener, chelating agent, PH regulator and thickener in beer industry. Sodium tripolyphosphate is generally added 3-5 ‰ in food processing, and the maximum amount is 3% in aquatic processing.

2. sodium pyrophosphate (anhydrous)

Uses: In food processing as a quality improver, emulsifying dispersant, buffer, chelating agent, etc., with condensed phosphate, chelating, dispersing effect is obvious, can be deflocculated; can prevent fat oxidation, casein viscosity and other effects. When the pH value is high, it has the effect of inhibiting food spoilage and fermentation. Mainly used for meat and aquatic products processing, can improve the water holding, keep the meat fresh, stable natural pigment. It can also be used for starch manufacturing, etc., and is used in combination with other condensed phosphates. Sodium pyrophosphate is generally added 0.5-3 ‰ in food processing, and the maximum addition amount is 3% in aquatic products processing.

3. disodium dihydrogen pyrophosphate (sodium acid pyrophosphate)

Uses: In food processing as a fast starter, quality improver, leavening agent, buffer, chelating agent, water and adhesive. It is used for the acidic components of synthetic leavening agents such as bread and pastries, and the generation time of CO2 is longer. It is suitable for molten baked foods with less moisture content (such as pancakes). It can be used for cheese, luncheon meat, ham, meat products and aquatic products. In food processing, 0.5-3 ‰ is generally added, and the maximum addition amount in aquatic product processing is 1%.

4. sodium hexametaphosphate

Uses: In the food industry as a quality improver, PH regulator, metal ion chelating agent, adhesive and expansion agent. In beans, canned, bean paste filling can stabilize the natural pigment, maintain color; in canned can make fat emulsification, maintain uniform texture; for canned meat and meat products can improve water retention, prevent fat deterioration. Add to the beer, can clarify the wine, prevent turbidity. It is a water softener with excellent water quality 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 is 3% in aquatic products processing.

5. sodium trimetaphosphate

Uses: In the food industry as a 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 products stabilizer, in the processing of aquatic products from the role of bonding and water retention. It can also prevent food discoloration and vitamin C decomposition. In food processing, 3-5 ‰ is generally added, and the maximum addition amount in aquatic product processing is 3%.

6. phosphoric acid

Uses: used in the food industry as a sour agent, nutritional fermentation agent, used in bread baking, canned fruits and vegetables characteristic water retention agent, inhibit microbial growth, extend the shelf life; used in beverages, fruit juice, cocoa products, cheese and edible oil, etc. It can be used for emulsification and acidification of cheese flavor.

Role: and antioxidants used to prevent the oxidative rancidity of lard and other animal fats and their products; can also be used for sucrose refining. In food processing, 3-5 ‰ is generally added ‰.

7. trisodium phosphate (anhydrous)

Uses: in the food industry for buffer, emulsifier, nutritional supplements; preparation of pasta as alkaline water raw materials. It can also be used for the production of saccharin refining and starch, as well as the detergent of edible bottles and cans. In food processing, 3-5 ‰ is generally added, and the maximum addition amount is 1%.

8. sodium polyphosphate

Application: Suitable for the processing of coarse and emulsified meat products and poultry food. Such as frankfurter, hot dog sausage, chicken sausage, table sausage, hamburger cake, 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 losses, improve texture, and make the product surface light

Ze, bright and tough, can significantly improve the product grade. During processing and freezing, the meat quality and moisture adhesion are significantly enhanced. To prevent the loss of water during storage, so that the binding force of fat and water is stronger, so that the edible and tenderness of food in storage has been well maintained, so that the taste and color of food more durable and stable, can prevent cell growth. In food processing, 3-5 ‰ is generally added, and the maximum addition amount is 3%.

9. acid sodium aluminum phosphate

Uses: Used as fried dough in the food industry, baking food can be used as fermentation leavening agent. Added 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 phosphate)

Uses: Used as a water retention agent, tissue improver, chelating agent and water treatment agent in food processing. Widely used in meat soup, luncheon meat, cured meat and other meat products processing. 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 use of this product is higher than the use of traditional phosphate production rate, and good taste. In food processing, the addition amount is 3-5 ‰.

XI. Sodium Dihydrogen Phosphate

Uses: In the food industry as a quality improver, PH regulator, buffer, emulsifying dispersant, nutritional supplements and water retention agent. It is mainly used for cheese, beverage, jelly, tomato sauce, luncheon meat and meat curing products, and can be used as modified starch additive. In food processing, the addition amount 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 additives, binders, etc. Mainly used in pasta, soy dairy products, dairy products, meat products, cheese, beverages, fruit, ice cream and tomato sauce. Add 3-5 ‰ in food processing ‰.

Thirteen, potassium pyrophosphate

Uses: In the food industry as an emulsifier, tissue improver, chelating agent, but also as a flour with alkaline water raw materials, and other condensed phosphate used. Usually prevent the production of canned aquatic products struvite, prevent the discoloration of canned fruit; improve the expansion of ice cream; improve the output rate of ham, sausage and surimi water retention; improve the taste of noodles and increase the output rate, to prevent cheese aging. Addition amount in food processing: processed cheese is 9 g/kg (calculated as phosphorus); Luncheon meat is 3 g/kg (calculated as p2o5); Quick-frozen shrimp is 5 g/kg (calculated as p2o5).