Compound Phosphate

【Function】

Function in Meat Products

1.     keep moisture of the meat product during processing and cooking, reduce the loss of nutrient components of the meat, and preserve the tenderness of the meat product.

2.     The aqueous solution is sticky, which can make the product more elastic and crisp, improve the taste and surface smoothness, and produce the best color for meat products.

3.     Delaying oxidation reaction in meat products processing, reducing rancidity of products, inhibiting decolorization, and prolonging shelf life Function in Meat Products

4.     Improve processing performance, good slidability and frost crack resistance.

 Function in rice flour products

1. Increase starch gelatinization water retention, good rehydration and easy soaking;

2. Strengthen the water absorption of gluten protein, improve its elasticity, and make noodles tasty, chewy and resistant to boiling

3. The excellent buffering effect of phosphate can stabilize the PH value of the product, prevent discoloration and deterioration, and improve the flavor and taste.

4. Phosphates complexed with metal cations , have a " bridging" effect on glucose groups, and forming cross-linking of starch molecules. It can still maintain viscoelastic characteristics after rehydration as noodles fried at high temperature

5. Improve the smoothness of rice flour products

 【Limited use】
meat products, rice products, flour products, various frozen convenience foods

【Dosage】0.3-0.5%

【Use method】used after being evenly mixed with auxiliary materials

【Storage and shelf life】

    Sealed in a dry place. The shelf life is 12 months.