The production and processing of meat products is inseparable from phosphate. Some people will ask whether the food additive sodium tripolyphosphate can be used as water retaining agent in meat products? How much water can it keep meat? In fact, how much water you need depends on what meat you use and what standards you need to produce and process. Sodium tripolyphosphate can be used as food additive in most foods.

Phosphorus is an essential element for human body, and 1% of human body is phosphorus. It is usually ingested in the form of phosphate from food, and protein is the main source of phosphorus.

Taking sodium tripolyphosphate as an example, the choice is very important. It is right to choose the one with high quality and stable quality. Chuandong Chemical Group has food grade production license, and the food additive sodium tripolyphosphate produced by thermal phosphoric acid and soda ash has lower heavy metal content.

What is the water retaining principle of sodium tripolyphosphate water retaining agent, a food additive in meat processing?

1. High quality sodium tripolyphosphate can adjust the pH value of meat to make it higher than the isoelectric point of meat protein, so as to improve the water retention performance of meat and ensure the freshness and tenderness of meat.

2. Sodium tripolyphosphate can also increase ionic strength, which is conducive to the dissolution of myofibrillar protein. It cooperates with table salt to form a network structure with sarcoplasmic protein, so that water accumulates in the network structure.

3. Adding sodium tripolyphosphate can chelate Ca²⁺, Mg²⁺ and Fe²⁺ plasma, improve water retention and antioxidant effect. After adding sodium tripolyphosphate, the calcium and magnesium ions originally bound to muscle are chelated, and the carboxyl group in muscle protein is released. Due to the electrostatic force between carboxyl groups, the protein structure is relaxed, which can absorb more water and improve water retention.