Dipotassium phosphate (K2HPO4), referred to as DKP, is an inorganic chemical product. It is a white or colorless solid that is soluble in water. For the details of chemical and physical properties, you could check the doc of Material Safety Data Sheet (MSDS). There are two types of dipotassium phosphate: 3hydrate and anhydrous DKP. The below table shows the [...]
In the production and processing of food, in order to give full play to the synergistic effect of various phosphates, two or more phosphates are used at the same time, known as blended phosphate. Blended phosphate is white powder, easily soluble in water, insoluble in organic solvents, aqueous solution is weakly alkaline. Blended phosphate in [...]
The most common phosphates used in food processing are sodium salts, calcium salts, and potassium salts. There are also iron salts and zinc salts which function as nutritional fortification agents. There are more than 30 varieties of common food-grade phosphates. Sodium phosphate salt is the primary type of phosphate consumed. However, with the development [...]
Food Types Phosphate Food Additive Products Main Function Recommended Usage(‰) Instant noodles Sodium acid pyrophosphate, sodium trimetaphosphate, sodium tripolyphosphate, sodium metaphosphate Reduces rehydration time of finished product, not sticky and not rotten ≤2.0 Biscuits, pastries Sodium acid pyrophosphate, sodium trimetaphosphate, sodium tripolyphosphate, sodium metaphosphate, calcium hydrogen phosphate, dicalcium phosphate Shorten fermentation time, reduce rate [...]
Cheese Processing Overview Cheese is a dairy product made by separating the water from milk, yielding a product rich in concentrated proteins, lipids, and other components with a distinct flavor and fragrance. The process of making cheese begins with the seeding of starter culture into pasteurized and cooled milk. In the first step, the [...]
1. Phosphate in the processing of meat and poultry products. 1.1 Improving the quality of meat products by Improving the adhesion of meat products and improving the slicing properties of meat products. Improving the water-holding capacity of the meat so that the meat products can still retain their natural moisture during processing and cooking, reducing [...]
Phosphates used in food processing are usually sodium salts, calcium salts, potassium salts, iron salts, and zinc salts as nutritional fortification agents. Sodium phosphate salt is currently the primary type of food phosphate consumption. With the development of food processing technology, the consumption of potassium phosphate salt is also rising year by year. Phosphates [...]
Phosphate is currently the most widely used food additive in various food production areas and plays a vital role in improving food quality. The phosphate used in food processing is usually sodium, calcium, potassium salts, and iron and zinc salts as nutritional fortification agents; sodium phosphate is currently the primary food phosphate consumption. Sodium [...]
Blended phosphates provide a synergistic effect in seafood, meat and cheese applications and improve the end products. They are used in raw and cooked shrimp, meat sausages, salami, surimi, meatballs, fish fillets and chicken. They are also widely used in processed cheese. MEAT PRODUCTS Blended Phosphate is widely used in meat processing. It can [...]
Conventional blending for phosphates is typically made through simple mechanical mixing. We featured chemically phosphates blend and found that some of them demonstrated superior functional properties. Regardless of solution temperature and brine concentration, the solubilities of various blends of phosphates were higher than that of the mechanical blends. With this advantage, the use of [...]
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