Le rôle du pyrophosphate de sodium dans les additifs alimentaires

Introduction au processus industriel du phosphate de sodium
Focus on the multiple functions of food-grade Sodium Pyrophosphate in processing
The National Food Safety Standard emphasizes the reasonable application of food additives to improve quality and processing needs. Among them, the food-grade Sodium Pyrophosphate, as an additive, what role does it play in food processing? The manufacturer has something to say.
Sodium pyrophosphate’s processing versatility
Food-grade SODIUM Pyrophosphate is not only a quality-modified agent but also acts as an emulsifier, buffer, and chelating agent. Its chelated and decentralized effects are significant, and the effects of anti -anti-flocculation, fat-proof oxidation, and adhesive cheese protein are all available. A high pH value has more inhibitory corruption and fermentation effects.
Sodium Pyrophosphate’s use in meat products and aquatic products
Sodium Pyrophosphate is mainly used for meat and aquatic product processing to improve water holdings, maintain tender meat, and stabilize natural pigments. In starch manufacturing, it is often used with other contracted phosphates. The amount of adding is generally 0.5-3 ‰, and the maximum adding amount in the processing of aquatic products is 3%.
Goway chemical security guarantee
Regular manufacturers, such as Goway Chemical, provide food additives that meet national food safety standards. Consumers can buy with confidence and enjoy the guarantee of food safety.
Food-grade SODIUM Pyrophosphat’s multi-faceted use
Food-grade SODIUM Pyrophosphate is used as a quality-modified agent, pH regulator, metal ion chewing agent, emulsification dispersant, adhesive, and other uses in the food industry. In the production of soy sauce and juice, its application improves product color and makes it brighter. It plays an important role in the stability, elasticity, flavor, and antioxidants of poultry canned products.

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