Cat.No. Product Name CAS Inquiry
CDF4-0186 Potassium Phosphate Dibasic 7758-11-4 Inquiry
CDF4-0184 Sodium hexametaphosphate 10124-56-8 Inquiry
CDF4-0185 Sodium phosphate monobasic 7558-80-7 Inquiry

Product Introduction


Humectants are substances that are added during food processing to improve the stability of products, maintain the internal water-holding capacity of foods, and improve the form, flavor, and color of foods. In order to help maintain the moisture in food and added substances, mostly refers to meat and fish processing to enhance its moisture stability and high water-holding phosphate substances.

Applications of Humectants

  • Application in meat products

Meat in the freezing, freezing, thawing, heating and other processing, will lose a certain amount of moisture, not only to make the texture of the meat hard, but also will lead to the loss of nutrients. Phosphate is the main part of humectants. Among the humectants commonly used for meat products, including sodium pyrophosphate, phosphoric acid, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, etc. Usually, phosphate is used in meat processing to play multiple functions, in addition to retaining moisture, but also to improve emulsification, thereby improving the quality of meat and extending shelf life.

The mechanism of improving the water retention of meat is:

  • Increase the PH of meat to deviate from the isoelectric point of meat protein (PH5.5).
  • Chelate the metal ions in the meat, so that the protein in the muscle tissue is chelated with calcium and magnesium ions.
  • Increases the ionic strength of meat, which facilitates the transformation of muscle proteins into a sparing state.
  • Dissociates actin from muscle proteins.
  • Application in dairy products

Phosphates play an important role in the production of dairy products - humectants, emulsifiers, acidity regulators, stabilizers and coagulants, etc.

  • Applications in bread and other starchy foods

In the process of storage, transportation and marketing, bread becomes tough and wrinkled, loses its softness, becomes inelastic, dry, and easily loses crumbs and flavor, i.e., aging of bread. In the process of bread processing, humectants do not appear alone, but work together with emulsifiers, oxidizers, flour treatment agents, to form bread improvers.

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