Improve quality of meat, processed seafood products, processed agricultural products, bevarages etc.
|Inherent pH and buffering power||acid||Blowing agent yield improvement||Bakery food
|alkali||KANSUI Promotion of protein dissolution||Chinese noodle
Bonding of fish meat, meat products, increase in water retention
|buffering||Stability of color · taste · smell||Stabilization of various foods|
|Metal Chelate||Antioxidant||Oxidation of grease
Vitamin C stability
|Ion exchange / Chelate||Discoloration prevention
Κ-casein Ca → Na
Softening of manufacturing water
|Dye stability (various foods)
Emulsification of cheese
Improvement of transparency etc. of cooked beans and jelly
Preventing the generation of strata (canned)
Improvement of water retention in meat and fishery products
|Action as multivalent anion||adsorption||Protein – Mg – protein + PP ->
Protein – Mg – PP + Protein
|Improvement of water retention in meat and seafood products
|Dispersion and cohesion prevention||Dispersion of milk protein
Suspension stability of colloidal materials
|Milk pudding, fermented milk jelly etc. (Metaphosphate)
Dispersion stability of edible pigments (beverages etc.)
|The action of cations forming salts specific to each phosphate||Ca, Fe
K, NH 4, Ca
NH 4, K
We have a wide pH range from highly acidic (pH 1.5) to highly alkaline (pH 12.5), pH based on pH unique to phosphate.
The pK values of representative phosphoric acids are shown in the figure below, where each phosphate shows strong buffering power, where in general, pH = pK.
It can be seen that each phosphate has strong buffering power near neutral.
Representative pK values of phosphates
|Types of phosphoric acid||pK1||pK2||pK3||pK4||pK5|
※ pK value “Small” indicates that it is in a strong acidic range.
Excellent pH buffering power is demonstrated based on the combination of polymerized phosphate and orthophosphate.
It has a strong chelating effect (metal ion sequestering action), suppresses the oxidation / reduction action caused by heavy metal ions and polyvalent metal ions and suppresses discoloration.
It is effective for preventing discoloration of tea, fruit juice etc. and stabilizing vitamin C by high chelating action and antioxidant action.
It acts on proteins in foods and is effective for improving water retentivity (meat products, fishery products, etc.), improving dispersibility (eg milk protein), suspension stabilization (colloidal matter), etc.
Cations forming phosphate such as mineral reinforced (Ca, Fe), yeast food (NH 4, K, (P)), gel formation (K, Ca) of thickening stabilizer (carrageenan, pectin etc.) It has been confirmed that there is action of.