Compound phosphate compound phosphate use factory direct prices

Name: Composite Phosphate Net weight: 1000 g / bag authentic guarantee, a penalty at one hundred ingredients: compound phosphate bagged 25 / kg bag function: This product is suitable for cooked meat (meat block, irrigation system type, ham) processing. Having water retention weight gain, quality improvement, tender, increase adhesion and corrosion antioxidant function. Introduction compound phosphate compound phosphate as a white powder properties, is a new type of meat food additives, has good water retention, oil retention properties, may change the organizational structure of meat. In meat processing, added compound phosphate can improve the quality of meat, meat can increase water retention and improve the gel to prevent moisture loss, having water retention characteristics to improve product production rate, improve reliability and sliced ??fresh meat sex. It has some antioxidant and anti-corrosion features. Usage: 1, the goods with a proper amount of water will dissolve to form a solution marinated 2, this product can also be rubbed directly onto the meat marinated 3, this product is mixed with other materials aqueous injection and tumbling effect Better Dosage: 0.4% -0.6% meat by China's "food additives health standards" requirement: Meat maximum use of 0.1%; ham, fish, shrimp, crabs and other aquatic products, maximum use of 0.5% . Chinese name: compound phosphate English name: Compound phosphate CAS RN .: 10124-56-8 Formula: (NaPO3) x Properties: white powder Uses: used as a food additive function: This product is suitable for cooked meat (block meat, irrigation system type, ham) processing. Having water retention weight gain, quality improvement, tender, increase adhesion and corrosion antioxidant function. Usage: 1, the goods with a proper amount of water will dissolve to form a solution marinated 2, this product can also be rubbed directly onto the meat marinated 3, this product is mixed with other materials aqueous injection and tumbling effect Better Dosage: 0.4% -0.6% meat phosphate is currently the world's most widely used food additives, food quality improvement plays an important role, such as meat water retention, gel strength, finished rate effect. 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 increasing water retention and gel strength also has a wide range of applications. Phosphate had a significant effect on protein (a protein extracted from the meat) retention. 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 meat color, taste, making muscle tissue have better water retention capacity, flavor better and increase its water holding capacity during thawing.