Product Model: XJ, XY, XN, XC, XZ, XM, P22

Main Ingredients: Sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate

Implementation Standard: GB26687

Scope of Application: Frozen products, high- and low-temperature products, and prepared foods.

Product Features:

• Enhance water-holding capacity: chelate metal ions to form stable complexes, increase pH and ionic strength, and thoroughly extract salt-soluble proteins from meat products, thereby improving water retention.
• Color preservation: chelates divalent metal ions such as Ca, Mg, Cu and Fe, inhibits ionic reactions, enhances antioxidant capacity, maintains color and prevents meat spoilage.
• Emulsification: phosphates enable the aqueous sol of proteins to form a gelatinous film on fat globules, facilitating more effective dispersion of fat in water.
• Enhancing mouthfeel: extract salt-soluble proteins to increase the viscosity, springiness and juiciness of the pulp.

Recommended Dosage: 3‰–5‰ of the total formulation.

Instructions for Use: Dry powder, or dissolved in water and then added.