With the development of modern industry, food additives have become an indispensable part of life. Sodium pyrophosphate/TSPP is also one of the food additives.

Sodium pyrophosphate can react with metal ions. The pH value of its 1% aqueous solution is 10.0-10.2. It has the general properties of common polyphosphate, such as emulsifying, dispersing, preventing fat oxidation, improving protein binding, and inhibiting food oxidation and fermentation under high pH value.

What is the function of food additive sodium pyrophosphate/TSPP? Here, Chuandong Chemical Group listed several:

1. For the canned pork sausage, compound phosphates (60% sodium pyrophosphate, 40% sodium tripolyphosphate) were added when the meat was chopped and mixed.

2. In the process of heating, the canned poultry such as duck four treasures, mushroom duck wings and mushroom stewed duck are easy to release hydrogen sulfide, which reacts with iron ion in the tank to form black iron sulfide, affecting the quality of the finished product. The addition of complex phosphates can chelate metal ions and improve the quality of finished products.

3. It can be used as a melting agent and emulsifier for cheese, which can release calcium chloride from calcium caseinate in cheese, increase the viscosity of casein, and obtain a soft and stretchable product. It is generally used in combination with sodium pyrophosphate, orthophosphate and metaphosphate, and the dosage is not more than 0.9% (in terms of P).

4. It is used in soy sauce and bean paste. The dosage is 0.005%~0.3%, which can prevent browning of bean paste and improve color.

5. It is used in minced fish products abroad, with compound phosphate (sodium pyrophosphate 60%, sodium tripolyphosphate 40%).

In addition, food additive sodium pyrophosphate/TSPP can also be used as food quality improver, pH regulator, metal ion chelator, emulsifying dispersant, adhesive, etc. food additive sodium pyrophosphate/TSPP can not only soften water, but also dissolve insoluble salts of calcium and magnesium. It can be used in meat and aquatic products processing, improve water holding capacity, make meat fresh and tender, stabilize natural pigments, prevent fat corruption. In addition, it can also be used in yeast powder, cheese manufacturing, etc.