Shelf phosphorus compound phosphate Tri-focus hexametaphosphate etc.

Phosphate is the world's most widely used food additives, food quality improvement plays an important role, such as the role of meat water retention, gel strength, yield. Grain and oil products in the amelioration of noodles on, you can create new leavening agents, impact on the frozen dumplings in a seafood processing applications. Phosphate in meat products in meat processing, feed phosphates can raise the pH of meat; meat chelate metal ions; increasing the ionic strength of meat; dissociation of actomyosin. Phosphate in water retention and improve muscle protein gel strength also has a wide range of applications. Phosphate meat protein (protein extracted from the meat) water retention have significant effects. Amelioration of phosphate application phosphate in grain and oil products on noodles main problems: increased muscular force gluten, reduce starch dissolution thereof; enhanced noodle viscoelasticity; improve noodles surface finish. Phosphate used in the production of frozen bread, the main feature is to improve the texture and taste of bread; bread increased water retention capacity, reduce bread in shaping, proofing and after steaming water loss during cooling; increased bulkiness bread; reduction Cracking bread thawed; the balloon to make bread more uniform, fine texture, delicious. Compound phosphate also has some influence on the frozen dumplings. Add phosphates inhibit the thawing dumplings dumpling skin color deepened. Compound phosphate used in seafood processing, can effectively solve the problem of seafood flavor and nutrient loss, and prevent and reduce oxidation; reduce flesh color, taste, making muscle tissue have better water retention capacity, flavor better and increase its water holding capacity during thawing.