Additives required for food processing — food moisture retention agent

Water is a component of food. No matter before or after processing, food needs appropriate water. How to control the water and its existing state of finished food is a key to ensure the quality of food. Water retention agent can play this role. It belongs to the fifteenth category of food additives. There are 10 varieties, all of which are phosphate. Phosphates, like 10 brothers, are often used in combination, and their prices are the same except for individual varieties.

Meat and fish processing requires maintaining water to ensure the adhesiveness of products (the adhesiveness of meat to meat). Generally speaking, meat products with “good adhesiveness” or “strong adhesiveness” have good water retention and preservation. Good water retention and preservation.
In traditional processing, a method of “warm salt addition” is used. The so-called “warm salting” means that the hot meat is salted immediately after slaughter. Compared with ordinary cured meat and meat without salt, this kind of meat has significantly improved water retention. In modern meat product processing, adding phosphate to all kinds of raw meat, whether it is hot meat just slaughtered or not, can produce the same effect of “warm salt addition”.
The reason why phosphate has the effect of water retention has not been clarified theoretically. Phosphate can increase the hydrophilicity of protein in meat and strengthen the adhesiveness of meat (minced fish) hot products. Therefore, phosphate as a national water retaining agent can be widely used in meat products.
Nantong Rongheng Food Additive Co., Ltd. welcomes your consultation