Except for phosphate in food, mainly is the nutritional fortifiers to make quality improver. Through the water and moisture, binding, plastic, thickening, capacity and improving rheological properties and the sting and metal ions in order to improve the effect of organizational structure and the taste of food.

Phosphate is currently the most widely used all over the world food  additives quality improver, increasingly applied in processed foods, to every field of food quality and improving plays an important role.

2 the major role in food phosphate

2.1 chelating agent

Phosphate can crayfish and calcium, magnesium, iron, copper plasma. Several typical phosphate crayfish and metal ion ability see table 1

2.2 pH value adjustment, buffer action

All sorts of phosphate pH value of each are not identical, from the pH = 4 to 12, all sorts of phosphate pH = according to certain proportion coordination can get different pH value, all kinds of food to meet the acidity regulation and stability. One of the strongest orthophosphate buffer.

The emulsification, the disperser 2.3

Prevent protein, fat, increase adhesion, improve the organizational structure, make the mixture of food group soft juice.

Hold water. 2.4 protein

Prevent protein in food organization, phosphate, increase soluble occur when heated to form a layer of condensate of protein, thereby improving water stable.

2.5 anion effect

For the anion phosphate phosphate ions, and vice winding of calcium, protein complex combination, also NengCan protein molecules to constitute the ion bridge between, can prevent gel form, and with a strong dispersion, glue and emulsification.

3 phosphate application in food processing

In meat. The application of 3.1

Earlier (see this March 2003 Pl7 supplement in the application of phosphate meat “and”) by (1) improve the meat, phosphate, (2) the ionic strength (pH change meat and crayfish metal ions from the flesh of muscle (solution to improve the dynamic globulin hold water, meat and flesh and primitive flavor, inhibit the production oxidative radcidity extend shelf life.

Products in the application of 3.2

Instant noodles and phosphate in processing of starch can increase the ability of water, enhance the ability of water rongzhang gluten protein, thus increasing the water, improve the taste of the noodles, and have JinDao suffi-cient water, fast and cook-resistance bubble. Phosphate buffer can be stability pH, prevent the dough, metamorphism, and improve the flavor and taste of the noodles. Phosphates crayfish and characteristics of products made of metal ions, protein formed steel mesh structure, improve noodles viscoelastic in the baked food processing, the purpose is the most important phosphate and alkaline substances neutralization reaction and releasing gases leavening agents. Besides phosphate is also used for flour dough improver, regulators, buffer and yeast nutrition agent.