and also for the best using effect.
In meat processing, adding phosphate can increase the pH value of the meat; chelate metal ions in meat; increase the ionic strength of meat; dissociate actomyosin.
Phosphate is also widely used in improving the water retention and gel strength of muscle proteins. Phosphate has a significant effect on the water retention of meat proteins (proteins derived from meat).
Cereals and oilseeds products
The improvement effect of phosphate on noodles is mainly shown as follows: increasing gluten and reducing starch dissolution;Enhance the viscoelasticity of noodles;Improve the surface finish of noodles.
The application of phosphate in the production of quick-frozen steamed bread is mainly characterized by improving the texture and taste of steamed bread. Increase the water retention capacity of steamed bread, reduce the water loss of steamed bread during forming, rising and cooling after steaming.Increase the leavening degree of steamed bread;Reduce the cracking of steamed bread after defrosting.
Phosphate can solve the problem of freshness and nutrient loss of seafood during transportation and storage effectively. Compound phosphate can effectively prevent or reduce the fiber toughening of seafood due to dehydration during freezing and cooking.Prevent and reduce the oxidation of seafood in processing and storage.Reduce the discoloration and stale of flesh due to oxidation.It makes its muscle tissue have better water retention, tastes better, and improves its water-holding capacity when thawed
Compound phosphate plays an important role in improving the water retention of surimi products. The key to the water retention effect of compound phosphate on surimi products lies in the proportion of phosphate.
Fruit juice drinks
Compound phosphate can prolong the sour taste time of fruit juice drinks, and has a good effect on the taste of fruit juice drinks.It can cooperate with other color protectants to enhance the color protection.