In the process of food processing, food additives are indispensable, and foodgrade sodium pyrophosphate is one of these food additives. Food grade sodiumpyrophosphate can be added to meat products, beverages, soy sauce, ice cream,etc. Today, CD will tell you about the role of food grade sodium pyrophosphatein meat?

　　1. Increase the pH value of meat

　　When food grade sodium pyrophosphate was added to meat, the pH value of meatshifted to alkalinity. When the pH value is about 5.5, approaching theisoelectric 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 ofmeat is increased. Therefore, the water holding capacity of meat is improved byadding phosphate.

　　2. Chelation of metal ions in meat

　　Polyphosphates can chelate with metal ions. When food grade sodiumpyrophosphate is added, calcium and magnesium ions, which are bound to musclestructural proteins, are chelated by polyphosphates, and carboxyl groups inmuscle proteins are released. Because of the electrostatic force betweencarboxyl groups, the structure of protein is relaxed and more water can beabsorbed.

　　3. Increasing Ionic Strength of Meat

　　Polyphosphate is a compound with polyvalent anions, so it has higher ionicstrength at lower concentration. The addition of food grade sodiumpyrophosphate increases the ionic strength of muscle, which is conducive to thetransformation of myosin B into a sol state, thus improving water retention.

　　4. dissociated actin

　　Pyrophosphates have a specific effect on dissociating actin de from muscleproteins. They can dissociate actin into actin and myosin, and myoglobulin eggshave strong water holding capacity, so adding food grade sodium pyrophosphatecan improve the water holding capacity of meat.Food grade sodium pyrophosphate of CD is used as food quality improver, PHregulator, metal ion chelating agent, emulsifying dispersant, adhesives and soon in food industry. Food grade sodium pyrophosphate not only has the functionof softening water, but also can dissolve insoluble salts of calcium andmagnesium again. It can be used in meat and aquatic products processing. It canimprove water holding capacity, make meat tender, stabilize natural pigments,prevent fat spoilage, in addition, it is also used in baking powder, cheesemanufacturing and so on.More information about food grade sodium pyrophosphatecan be clicked to see.