Synthesis and Applications of Phosphates

In order to give full play to the synergistic effect of various phosphates and phosphates and other additives, and meet the development needs of food processing technology, various compound phosphates are often used as food ingredients and functional additives in practical applications. Phosphorus is an important nutrient for plants and animals. Phosphoric acid anions can form polymers. Many biochemical reactions in organisms are related to it. Phosphate is not only a natural ingredient of food, but also a key ingredient of most foods. Many important reactions in food chemistry involve phosphate. The unit phosphates commonly used at home and abroad are orthophosphate, dimerization, trimerization and sodium tripolyphosphate food additive. The effect of phosphate in food processing is related to chain length, pH, metal ion, particle size, solubility, etc. In practical applications, the above-mentioned unit phosphates are generally used in combination to exert their synergistic and synergistic effects.

The Amount of Complex Phosphate in Different Foods

1.300g flour sodium metaphosphate, sodium pyrophosphate and sodium tripolyphosphate were used for 0.4g, 0.3g and 0.2g respectively. The composite phosphate could obviously improve the food quality of noodles, enhance the elasticity and toughness of noodles, reduce the fishing degree of noodle soup, and improve the stability time of dough.

2. Compound phosphate, compound thickener and aggregate base have synergistic effect on the improvement of strip crystal.The compound additive made of compound alkali, compound phosphate and compound thickener can improve the dough characteristics, enhance the noodle strength and cooking quality.The compound ratio of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate was 2.5:1:2.5.

3. Instant noodles compound phosphate is prepared by sodium tripolyphosphate 29%, sodium metaphosphate 55%, sodium pyrophosphate 3%, sodium dihydrogen phosphate (anhydrous)13%.

4. The ratio of compound phosphate of crystallized ham block is 40% sodium pyrophosphate, 40% sodium tripolyphosphate, 40% sodium hexametaphosphate.

5. The effect of compound phosphate and sodium cashew egg autorate on the water retention of meat crystal production.The results showed that the best ratio of compound phosphate was 2::2:1(sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate), and the most suitable amount was 0.4%. The combination of 0.4% compound phosphate and 2% cashew egg sodium self-ate was added to hand ham sausage to obtain the ideal water retention effect and obviously improve the quality of the product.

6. Sodium pyrophosphate and sodium polyphosphate can be used as preparations with 6:4 to enhance the crystal elasticity of meat.

Pay attention to the food safety of compound phosphate

Phosphate is an effective component of 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, phosphate is often used as a food nutrient fortifier. However, excessive phosphate content in the diet will reduce the absorption of calcium and lead to the loss of calcium in the human bone tissue. If it lasts for a long time, it will also cause growth retardation and bone deformities. Therefore, phosphates must be added and used strictly within the scope of use stipulated by the state.