The National Food Safety Standard clearly states that food additives are artificial or natural substances added to foods to improve food quality and color, aroma, and taste, as well as for the needs of antiseptic, freshness, and processing techniques. Adding food additives to food is to make the food taste or quality better, longer storage time, safer and so on. Food grade sodium pyrophosphate is also one of the food additives. The manufacturer will tell you what role does food additive sodium pyrophosphate play in food.

Food additive sodium pyrophosphate is used as a quality improver, emulsifying and dispersing agent, buffering agent, chelating agent, etc. in food processing. It has the generality of condensed phosphate. The chelating and dispersing effect is obvious. It can resist flocculation; it can prevent fat oxidation and fat. Protein thickening and other effects. When the PH value is high, it has the effect of inhibiting food spoilage and fermentation.

Sodium pyrophosphate is mainly used in the processing of meat and aquatic products. It can also be used for starch production, etc., and is often used in combination with other condensed phosphates. Sodium pyrophosphate is generally added 0.5-3 ‰ in food processing, and the maximum amount added in aquatic product processing is 3%.

Generally speaking, the food additives produced by regular manufacturers (such as Chongqing Chuandong Chemical (Group) Co., Ltd.) are all in line with national food safety standards, so you can buy them with confidence.