Complex phosphate: Phosphate is currently the most widely used food additive in the world. There are currently 8 types of phosphates approved for use in my country, including sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, and hydrogen phosphate. Disodium, sodium dihydrogen phosphate, sodium acid pyrophosphate, disodium dihydrogen pyrophosphate, etc. Adding these substances to food can help diversify food varieties, improve its color, aroma, taste, and shape, and maintain food quality. It is an important quality improver in food to improve the freshness and quality and meet the needs of processing technology. Complex phosphate is the collective name for two or more phosphates used in food processing.

1 Introduction

Complex phosphate is a general term for a class of substances. Since two or more phosphates are used in food processing, it is called complex phosphate, and it is also to achieve the best use effect.

2. Basic information

A common dispersant, used industrially in various fields of the national economy such as water treatment, ceramics, printing and dyeing, and papermaking; food-grade sodium hexametaphosphate is used as a food additive, mainly utilizing its dispersing effect

3. Application

Compound phosphates are widely used in various fields of food production and play an important role in improving food quality, such as the water retention, gel strength, and yield of meat products. In addition, they are effective in grain and oil products, seafood, etc. Different effects. They are introduced separately below.

Meat products: During the processing of meat products, adding phosphate can increase the pH value of the meat; chelate metal ions in the meat; increase the ionic strength of the meat; and dissociate actomyosin.

Phosphates are also widely used in improving muscle protein water retention and gel strength. Phosphates have a significant effect on the water retention of meat proteins (proteins extracted from meat).

Grain and oil products: The main improvement effects of phosphate on noodles are: increasing gluten strength and reducing starch extractables; enhancing viscoelasticity of noodles; and improving surface finish of noodles.

Steamed buns: The application of phosphate in the production of quick-frozen steamed buns is mainly characterized by improving the texture and taste of steamed buns; increasing the water-holding capacity of steamed buns, reducing water loss during the cooling process of steamed buns after forming, proofing and steaming; and increasing the puffiness of steamed buns. ; Reduce cracking of steamed buns after thawing; Make steamed buns more even in air pockets, with fine texture and good taste.

Dumplings: Complex phosphates also have a certain impact on quick-frozen dumplings. Adding phosphate can prevent the dumpling skin from deepening in color after thawing. Compound phosphates are used in seafood processing to effectively solve the problem of loss of flavor and nutrients in seafood, prevent and reduce oxidation, reduce discoloration and odor of flesh, and give muscle tissue better water retention and flavor. Better and improves its water holding capacity when defrosted.

Seafood: Phosphate can effectively solve the problem of loss of flavor and nutrients in seafood during transportation and storage. Complex phosphates can effectively prevent or reduce the dehydration and fibrous toughening of seafood during freezing, cooking, steaming and turning. Prevent and reduce the oxidation of seafood during processing and storage. Reduce the discoloration and odor of flesh due to oxidation. It makes the muscle tissue more water-retaining, tastes better, and improves its water-holding capacity when thawing.

Fruit juice drinks: On the one hand, compound phosphate can prolong the acidity time of fruit drinks and have a better effect on the taste of fruit drinks. Different addition times will also have different effects on improving the taste of fruit drinks; on the other hand, it can cooperate with other color protectors. Agent, which can enhance the color protection effect of fruit juice drinks.

4. Safety issues of phosphates

Phosphate is an active ingredient in human tissues, such as teeth, bones and enzymes, and plays an important and indispensable role in the metabolism of important nutrients such as sugars, fats, and proteins. Therefore, phosphates are often used as food nutritional fortifiers.

However, when there is too much phosphate in the diet, it will reduce the absorption of calcium, leading to the loss of calcium in human bone tissue. If it lasts for a long time, it can also cause developmental delays and skeletal deformities. Therefore, phosphate must be added and used strictly within the scope of use prescribed by the state.

5. How to use complex phosphate

A phosphate-decomposing enzyme found in meat products breaks down phosphates and renders them useless. Therefore, during the production of meat products, special attention should be paid to selecting appropriate process additions to avoid destroying the effect of phosphate.

Generally in the production and processing of meat products, it is usually best to use it during rolling and mixing after marinating; there is also a method of solution marinating. At the same time, it is considered that excessive phosphate addition will deteriorate the flavor and color of the product and is not good for human health.Therefore, the dosage of complex phosphate is 0.4% for chicken and 0.5% for fish. The amount of phosphate added to meat products should be in accordance with national standards.

Physical properties of sodium phosphate: colorless or white crystals, containing 1 to 12 molecules of crystal water, odorless.

Chemical properties: Its aqueous solution is strongly alkaline.

Application areas:

Medical field

Indications: Polycythemia vera, essential thrombocythemia, chronic myelogenous leukemia, chronic lymphocytic leukemia, etc. and identification of the nature of superficial masses. Also used for neurodermatitis, chronic eczema, capillary tumors, keloids, and wings. Application treatment of pterygium, corneal neovascularization, plasmacytoma, etc. Note: It should be taken orally on an empty stomach. A low-phosphorus diet is required for one week before and after taking 32P, and phosphorus-containing drugs are prohibited. Repeat treatments should be spaced at least two months apart and the dosage should be less than the initial dose. It should not be used by patients under 20 years old, pregnant women, lactating women, patients with liver and kidney dysfunction, severe anemia, and bleeding tendencies.

Food field

1. As a quality improver, it can improve the complex metal ions, pH value, ionic strength, etc. of food, thereby improving the binding force and water retention of food. China stipulates that it can be used in cheese, with a maximum usage of 5g/kg; in Western-style ham, meat, fish, shrimp and crab, the maximum usage is 3.0g/kg; in cans, juices, beverages and dairy products, the maximum usage is 0.5g /kg.

2. Used as analytical reagent and water softener, and also used for the purification of sugar.