In the process of food processing, food additives are indispensable, and food grade sodium pyrophosphate is one of these food additives. Food grade sodium pyrophosphate can be added to meat products, beverages, soy sauce, ice cream, etc. Today, CD will tell you about the role of food grade sodium pyrophosphate in meat?
1. Increase the pH value of meat
When food grade sodium pyrophosphate was added to meat, the pH value of meat shifted to alkalinity. When the pH value is about 5.5, approaching the isoelectric point of meat, the water holding capacity of meat is the lowest. When the pH value shifts to acid or alkaline, the water holding capacity of meat is increased. Therefore, the water holding capacity of meat is improved by adding phosphate.
2. Chelation of metal ions in meat
Polyphosphates can chelate with metal ions. When food grade sodium pyrophosphate is added, calcium and magnesium ions, which are bound to muscle structural proteins, are chelated by polyphosphates, and carboxyl groups in muscle proteins are released. Because of the electrostatic force between carboxyl groups, the structure of protein is relaxed and more water can be absorbed.
3. Increasing Ionic Strength of Meat
Polyphosphate is a compound with polyvalent anions, so it has higher ionic strength at lower concentration. The addition of food grade sodium pyrophosphate increases the ionic strength of muscle, which is conducive to the transformation of myosin B into a sol state, thus improving water retention.
4. dissociated actin
Pyrophosphates have a specific effect on dissociating actin de from muscle proteins. They can dissociate actin into actin and myosin, and myoglobulin eggs have strong water holding capacity, so adding food grade sodium pyrophosphate can improve the water holding capacity of meat.Food grade sodium pyrophosphate of CD is used as food quality improver, PH regulator, metal ion chelating agent, emulsifying dispersant, adhesives and so on in food industry. Food grade sodium pyrophosphate not only has the function of softening water, but also can dissolve insoluble salts of calcium and magnesium again. It can be used in meat and aquatic products processing. It can improve water holding capacity, make meat tender, stabilize natural pigments, prevent fat spoilage, in addition, it is also used in baking powder, cheese manufacturing and so on. More information about food grade sodium pyrophosphate can be clicked to see.
