Food additives are getting more and more widely used in the current food processing industry. Food additives can improve the color, flavor and taste of food. Food additive sodium pyrophosphate is also a water-retaining agent.

Polyphosphate is a very hydrophilic moisture retention agent, which can stabilize the moisture contained in food well. Its water holding capacity is related to the type, amount of polyphosphate, PH value of food, ionic strength and other factors. For meat products and seafood, the best water holding capacity is pyrophosphate, such as food grade sodium pyrophosphate. The second is tripolyphosphate. As the chain length increases, the water holding capacity of polyphosphate will weaken.

The general mechanism of food additive sodium pyrophosphate water retaining agent are:

1. Raise the PH of meat

Let the PH value of the meat move to the alkaline direction, away from the isoelectric point, so that the water holding capacity is improved.

2. Chelate metal ions in meat

Chelate calcium and magnesium ions in muscles to destroy the network structure of muscle proteins, and the polar groups that can be combined with water contained in the structure are released to improve water holding capacity.

3. Break down muscle protein in muscle protein

The actin is dissociated into actin and myosin. Myosin has a strong water-holding capacity, thus improving the meat's water-holding capacity.

Food additive sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, etc. can all play a role in water retention. At present, many additive manufacturers generally recommend compound water-retaining agents, which are more effective than monomers. Food additive sodium pyrophosphate produced by Chongqing Chuandong Chemical Group has high purity, less impurities and more stable quality.