News about Phosphate Food Adiitive

Recently, the National Health and Family Planning Commission issued regulations for the approval of potassium polyphosphate as a new food additive according to the provisions of the "Food Safety Law of the People's Republic of China" and the "Measures for the Administration of New Food Additives". As a food texture improver, potassium polymetaphosphate exerts a stable, uniform texture and a good appearance on foods.
Potassium polymetaphosphate is a highly polymerized linear polyphosphate, and may contain a small amount of potassium trimetaphosphate having a cyclic structure, and a potassium tetrametaphosphate having a cyclic structure. Colorless to white glassy block or sheet, or white fibrous crystals or powder. Odorless. Strong moisture absorption. As the degree of polymerization increases, it gradually becomes a transparent glass, and the hygroscopicity also increases. The aqueous solution is alkaline. Soluble in sodium salt solution, can quickly dissolve in dilute inorganic acid, insoluble in ethanol. Its production process is based on the use of food-grade potassium dihydrogen phosphate as a raw material and dehydration polymerization at a high temperature. Dosage and scope of use According to GB2760 "National Food Safety Standard for Phosphate Food Additives" and the original Ministry of Health announced the amount of phosphate and use of the scope. Its function is moisture retention agent, leavening agent, acidity regulator, stabilizer, coagulant, anti-caking agent and belongs to food texture modifier.
Food texture agents also play an irreplaceable role in food industry production. The seven major nutrients provided by human food have both water-soluble and oil-soluble components, while most foods are mostly water-soluble components. Complex components reflect. In order to maintain a stable and uniform texture of the food and maintain a good appearance, it is often necessary to construct and adjust the texture of the food, which is essentially the emulsification of the oil-soluble component and the hydration of the polysaccharide component. The realization of emulsification and hydration requires not only certain food machinery equipment but also two types of food additives, emulsifiers and thickeners. The texture modifiers commonly used in food production also include moisture retention agents, leavening agents, acidity regulators, stabilizers, coagulants, anti-caking agents, and the like.