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In daily life, food additives are widely used, providing us with more high-quality food choices. In the appropriate range, the use of food additives brings more convenience to life. Sodium Pyrophosphate is a common food additive that can be found in many food ingredients. So, can Sodium Pyrophosphate be used as a food additive?

Sodium Pyrophosphate, also known as sodium phosphate, has two forms: water or ten water objects. The ten water is colorless or white crystal or crystalline powder, while the aquatic object is white powder, which can be dissolved in water, but insoluble in ethanol and other organic solvents. Sodium Pyrophosphate has a powerful metal ion complexation ability. The aqueous solution is relatively stable below 70 ° C.

Among the food industry, sodium polarized sodium phosphate, SODIUM Pyrophosphate, sodium trimer phosphate, etc. are used as food quality improved agents and have played a variety of functions such as PH regulation, metal ion chelating, emulsification dispersing, and adhesion. Sodium Pyrophosphate is also divided into industrial and food grades. Food -grade Sodium Pyrophosphate supplied by Goway Chemical has food additive production licenses and is safe for food production.

Food-grade Sodium Pyrophosphate is a white powder, which can be melted in water and is often used as a stable agent and buffer. During the production of soy sauce and juice, food-grade Sodium Pyrophosphate can improve the color of the product and make it more bright.

In addition, Sodium Pyrophosphate also has the function of softening water, which can dissolve calcium and magnesium insoluble salts. In the processing of meat and aquatic products, the addition of Sodium Pyrophosphate can improve water holdings, make the meat more tender, stable natural pigment, and prevent fat corruption. In addition, it is often used in food processing such as yeast and cheese manufacturing.

In food processing, food-grade Sodium Pyrophosphate is usually added to a ratio of 0.5-3 ‰, and the maximum increase in aquatic products is generally 3%.

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