Langyou Chemical
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Sodium Hexametaphosphate Food Uses
The use of sodium hexametaphosphate in food
Sodium hexametaphosphate is widely used in food. Its primary function is to hold water. In meat, it can keep water in the meat, so that when cooking, it loses less water and has a more tender and juicy taste. Taking poultry meat as an example, after treatment with sodium hexametaphosphate, the water retention is good, and it will not dry wood due to heating.
Furthermore, sodium hexametaphosphate has the power of chelation. It can combine with metal ions in food, such as calcium and magnesium. In dairy products, it can prevent calcium and magnesium ions from causing protein condensation, maintain the stability of the emulsion, and make the texture of dairy products uniform, without the appearance of precipitation and stratification.
In beverages, sodium hexametaphosphate is also useful. It can adjust the taste and make the drink smoother and more refreshing. In juice drinks, it can prevent the oxidation of ingredients in it, protect its color and flavor, and keep it unchanged for a long time.
And in the processing of seafood, sodium hexametaphosphate can improve its texture. Shrimp shells and the like, after treatment, can increase elasticity, taste better, and prevent the growth of microorganisms, prolonging the shelf time.
In summary, sodium hexametaphosphate is used in food production to help ensure quality, extend shelf life, and improve taste. It is also an important aid in food processing.
Sodium hexametaphosphate is widely used in food. Its primary function is to hold water. In meat, it can keep water in the meat, so that when cooking, it loses less water and has a more tender and juicy taste. Taking poultry meat as an example, after treatment with sodium hexametaphosphate, the water retention is good, and it will not dry wood due to heating.
Furthermore, sodium hexametaphosphate has the power of chelation. It can combine with metal ions in food, such as calcium and magnesium. In dairy products, it can prevent calcium and magnesium ions from causing protein condensation, maintain the stability of the emulsion, and make the texture of dairy products uniform, without the appearance of precipitation and stratification.
In beverages, sodium hexametaphosphate is also useful. It can adjust the taste and make the drink smoother and more refreshing. In juice drinks, it can prevent the oxidation of ingredients in it, protect its color and flavor, and keep it unchanged for a long time.
And in the processing of seafood, sodium hexametaphosphate can improve its texture. Shrimp shells and the like, after treatment, can increase elasticity, taste better, and prevent the growth of microorganisms, prolonging the shelf time.
In summary, sodium hexametaphosphate is used in food production to help ensure quality, extend shelf life, and improve taste. It is also an important aid in food processing.
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