The role of Phosphate in food additive application
The function of phosphate in food processing mainly has two points: first, as a quality improver, improve the tissue structure and taste of food; Second, it can be used as a mineral nutritional enhancer.
1. Polyanion effect:
Polyphosphate is a polymeric dielectric and has the characteristics of inorganic surfactants, which can disperse poorly soluble substances in water or form a stable suspension to prevent the adhesion and agglomeration of the suspension. Because polyphosphate can make the hydrosol of protein form a film on the fat globule, so that the fat is more effectively dispersed in water, it is widely used in starch phosphorylation treatment, pigment dispersion, emulsified food (dairy products, ice cream, salads, sauces, etc.) and as a dispersion stabilizer for sausages, minced meat products, and surimi products.
For straight-chain polyphosphate, its emulsification and dispersion ability increases with the increase of chain length.
2. Chelating agent (blocking effect on metal ions):
Chelate the metal ions Ca2+, Mg2+, Cu2+, Fe2+, etc. in the chelating solution to form soluble complexes. Reduce the hardness of water; Shorten the cooking time and improve the extraction rate of pectin: chelate the Cu2+ in the peel of vegetables and fruits to soften it quickly; Extend the storage period of food: when chelating Cu2+, Fe2+, etc. in canned vegetable and fruit solution, it prevents the decomposition of vitamin C and pigment fading and discoloration, can prevent meat, poultry, fish spoilage, antiseptic and antibacterial, and inhibit the growth of microorganisms; Improve bleaching effect, remove odor in metal ions, prevent or delay the oxidation of unsaturated fats, prevent the decomposition of bleached hydrogen peroxide in cans.
3. Emulsion dispersant:
Disperse or form a stable suspension of poorly soluble substances in water to prevent the adhesion and agglomeration of the suspension, such as the emulsification of fat and protein. The hydrosol that allows the protein to form a film on the fat globules, allowing the fat to be dispersed in the water more efficiently.
phosphorylation of starch; Dispersion of pigments; Emulsified foods (cheese, dairy products, ice cream, salads, sauces, etc.); Dispersing stabilizer for sausages, minced meat.
4. Buffer:
Both orthophosphate and phosphate are strong buffers that effectively stabilize the pH range of the medium.
PH regulators and pH stabilizers, which control and maintain a stable pH variation range, can make food taste more delicious.
5. Leavening agent:
Acidic phosphates (e.g. acid sodium pyrophosphate, dicalcium phosphate) are often used as leavening agents for baked products, and react with bicarbonate to provide the carbon dioxide gas required for the roasting process.
6. Water retention agent (water holding effect):
Polyphosphate is a highly hydrophilic water retention agent, which can well stabilize the moisture contained in food. For meat products and seafood, the best water-holding capacity is pyrophosphate, followed by tripolyphosphate, as the chain length increases, the water-holding capacity of polyphosphate will be weakened
7. Extend the shelf life of food: polyphosphate can enhance the storage stability of food and extend the shelf life of products.
This effect is mainly based on:
(1) PH regulation
(2) Antibacterial effect: microbial cell growth must rely on divalent metal cations, especially Ca2+ and Mg2+, and phosphate can be chelated with these metal cations, and it can reduce the stability of the cell wall during cell division, and can also reduce the thermal stability of many cells, thereby effectively inhibiting the growth of bacteria.
8. Protein function:
Phosphate has a potentiating effect on proteins, gliosin. It can increase the hydration and water retention of meat products, improve the permeability of water, promote the softening of food and improve the quality of food, and maintain the excellent flavor of food.
(1) Improve the water retention of meat products:
(1) PH: Once the animal dies, the metabolism stops, and the PH of the muscle quickly increases from 4.7 to 5.4-5.8. When the pH value is about 5.5, its water retention is the lowest. The addition of disodium hydrogen phosphate, trisodium phosphate, sodium pyrophosphate or sodium tripolyphosphate can increase the PH value of meat, thereby improving its water retention.
(2) Chelating agent: muscle protein is a negatively charged protein with strong affinity for calcium and magnesium ions. Polyphosphate can be chelated with calcium and magnesium ions bound to globulin, the network structure of muscle protein is destroyed, and the polar groups that can be combined with water in the structure are released, thus improving its water retention.
(3) Ionic strength: the addition of polyphosphate can increase the ionic strength around the protein in the meat, increase the solubility of the myosin of the meat, and increase the water retention of the meat.
(4) Dissociation: Promote the conversion of actin in protein into actin and myosin, and myosin can increase its water retention.
(2) Dairy products can prevent agglutination when milk is heated, and prevent the separation of milk protein and fat water.
