Phosphorus chemicals China >> News >> Compound phosphate are applied into meat

Compound phosphate are applied into meat


 Phosphate Acid has kept the water in the meat, enhance the knot tries etc. Meat, refrigerating, will lose a certain amount of moisture during the frozen thawing and heating process, and make it be hard, and because of the losing some water soluble protein parking nutrients will be lost. When adding phosphate acid in flesh, it can enhance the ability to hold water, making the meat in the machining process can still maintain its moisture, nutrients to the flesh, but less loss of tender meat.

  Currently China has approved the use of 8 kinds, including Sodium Tripolyphosphate, trisodium phosphate, sodium Hexametaphosphat, sodium pyrophosphate, disodium hydrogen phosphate, Sodium Dihydrogen Phosphate, sodium acid pyrophosphate, Disodium dihydrogen pyrophosphate. Add these substances in food will improve its color, fragrance, taste, shape, maintain the freshness and quality of food, and satisfy the demand of machining process. They are very important quality improver.

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