Application area: 1 the work of improving the quality of the metal ions, pH value, increase the role of ionic strength, and thus improve the food and water retention of the knot. China regulations can be used for cheese, the largest use of 5g/kg; in western ham, meat, fish, shrimp and crab in the maximum use of 3.0g/kg; in canned, fruit juice, beverage and dairy products in the maximum use of 0.5g/kg. 2. And in the chemical, textile, printing and dyeing, paper making, power and other industries as soft water and detergents, boiler antiscaling agent, dyeing paper softening agent, production of glossy paper with adhesive pH buffer, dye fixing agent, weave mercerized enhancer, wire anti brittle agent. Metallurgical industry used for chemical cleaning, decontamination, used as excellent photographic solution in accelerator. Detergent for tooth cleaning aent and bottle opener. Rubber latex coagulant. Syrup purification agent. Phosphate plays a role in improving theg quality of food processing, for example, in meat products have the ability to maintain the meat of the meat, improve the effect of the knot, in order to reduce the loss of nutrients in meat and preserve the meat tenderness. In food processing, also used as emulsifier, nutritional supplements, quality improvement agent. Is prepared with alkali raw materials used in the manufacture of pasta, also sugar refining and alpha starch. Also used as food bottles, cans and other detergents. Application: (1) Sibao duck, mushrooms duck wings and mushrooms stewed ducks and other poultry, canned food, in the heating process easy to release hydrogen sulfide, hydrogen sulfide and tank iron ions generated black iron sulfide, affecting product quality. The addition of compound phosphate has a good effect on chelating metal ions, which can improve the quality of the finished product. (2) canned pork sausage, add compound phosphate (sodium phosphate 60%, sodium salt 40%) in chopped meat. (3) for foreign fish surimi products, compound phosphate (sodium pyrophosphate, sodium tripolyphosphate, 60% 40%). (4) can be used as a cheese melting agent, emulsifier, can make the cheese casein calcium release calcium ions, so that the viscosity of casein is increased, to get a soft, rich in the extension of the product. General is the sodium phosphate, phosphate and partial phosphate, such as composite use, the amount of not more than 0.9% (in P). (5) for soy sauce, bean paste, the amount was about 0.005%~0.3%, which can prevent the browning of soybean paste, improve color.
