|CDF4-0186||Potassium Phosphate Dibasic||7758-11-4||Inquiry|
|CDF4-0185||Sodium phosphate monobasic||7558-80-7||Inquiry|
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.
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:
Phosphates play an important role in the production of dairy products - humectants, emulsifiers, acidity regulators, stabilizers and coagulants, etc.
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.