简体中文
English
Applications
Application of Phosphate in Food
Phosphate, Phosphate in the food industry in the United States, Japan, Western Europe and other countries since the large number of food and beverage products since 1970 Sustained growth, the average annual growth rate of 3 to 4%. To 1980 the world's non-fertilizer products annual consumption of 3.6 million tons P_2O_5. Non-fertilizer and phosphorus products in the food and beverage with 24 million tons of phosphate PZO. The Accounting for 6.6% of non-fertilizer and phosphorus products. In addition, the phosphate consumption for animal feed was 1.2 million tonnes of PZO. , Accounting for 33%, functional phosphate 800,000 tons P: O. , Accounting for 22%, the rest is used as a detergent auxiliaries. Western European market non-fat phosphate product consumption structure in Table 1, the United States in 1977 for food and beverage wet method.
——In the food industry, bread baking class accounted for the mainstream (shorten the fermentation time, improve quality, emulsification, etc.) Other applications of anti-corrosion, fresh water preservation
1. Water holding effect:
Polyphosphate is a highly hydrophilic water retention agent, it can be good to make the food contained in the water stability. Its water quality is good or bad, with the type of polyphosphate, the amount of food, PH value of food, ionic strength and other factors. For meat products and seafood, the best water holding capacity is pyrophosphate, followed by the tripolyphosphate, with the chain length increases, polyphosphate water holding capacity will be weakened.
2. Poly anionic effect:
Polyphosphate is a kind of polymerization medium, and has the characteristics of inorganic surfactants, can make water insoluble substances dispersed or form a stable suspension to prevent the suspension of the adhesion, condensation. As the polyphosphate can make the protein of water soluble in the fat on the ball to form a film, so that the fat more effectively dispersed in water, which is widely used in starch phosphorylation, pigment dispersion, emulsified food (milk Products, ice cream, salad, sauces, etc.) and as a sausage, meat emulsion products, surimi products scattered stabilizer. For linear polyphosphates, the emulsifying and dispersing capacity increases with increasing chain length.
3. Chelating:
Polyphosphate easily forms a soluble complex with the metal cations in the solution, thereby reducing the hardness of water and inhibiting the oxidation, catalysis, discoloration and decomposition of vitamin C caused by metal cations such as Cu2 +, Fe3 + and so on. Oxidation, to prevent meat, poultry, fish corruption, to maintain the purpose of color to extend the shelf life of food. The chelating effect of the polyphosphate depends on the length and pH of the chain. In general, long-chain polyphosphates have strong chelating ability to light metal ions and increase with the increase of PH value. Short-chain polyphosphates have strong chelating ability to heavy metal ions, but with PH Increased, chelating effect weakened.
4. Protein effect:
Phosphate has a potent effect on protein and gelatin, which improves the hydration and water retention of meat products, improves water penetration, promotes softening of food and improves the quality of food and maintains the flavor of food. While the phosphate in the dairy products to prevent the milk when the cohesion, to prevent the separation of casein and fat moisture.
5. Bulky effect:
Acidic phosphates (such as acid pyrophosphate, dibasic calcium phosphate) are commonly used as leavening agents for bakery leavening agents, and bicarbonate reactions provide the desired carbon dioxide gas for the baking process.
6. Anti-caking effect:
Tricalcium phosphate is commonly used as an anti-caking agent to improve the free flow properties of powdered or hygroscopic foods. Tricalcium phosphate has a large specific surface area, can combine more water; and its special spherical crystal structure can produce "ball effect", so that the powder has a good free flow performance.
7. Extension of food shelf life:
Polyphosphate can enhance the stability of food storage, to extend the shelf life of products. This effect is mainly based on: (1) PH regulation; (2) antibacterial activity: microbial cell growth must rely on divalent metal cations, especially Ca2 + and Mg2 +, and phosphate can chelate with these metal cations, and it In the cell division can reduce the stability of the cell wall, but also reduce the thermal stability of many cells, thereby effectively inhibiting bacterial growth. The antimicrobial effect of polyphosphate and its type (chain length), content, pH, salt content, nitrite content and other factors. In general, with the increase in chain length, antibacterial effect increased.
8. Mineral Nutrition Enhancement:
Calcium phosphate, magnesium phosphate, ferric phosphate, zinc phosphate are often used as mineral nutrient enhancers in food processing. The addition of iron phosphate and zinc phosphate to the gastric juice can enhance the biological effect of gastric juice due to its better solubility and does not promote the occurrence of natural oxidation.