Product introductionPOLYRINSAN series

Improve quality of meat, processed seafood products, processed agricultural products, bevarages etc.

What is POLYRINSAN?: It is a formula (food additive) mainly containing polymerized phosphate and orthophosphate. It is widely used as a quality improver for various foods such as meat products, processed seafood products, dairy products, processed agricultural products, beverages, deli foods and the like. We combine a number of functions of polymerized phosphate so that it works most effectively, and can demonstrate excellent quality improvement in small amounts.

Main type

Improve bonding force and extensibility of ham · sausage
Stability of color · taste · smell
Improve protein water retentivity
Improve preservability of meat products and processed seafood products
Emulsification of cheese
Improve the texture and elasticity of Kamaboko
Soften the texture boiled beans

Function of Polyphosphoric
Acid and applications to food

function		use
Inherent pH and buffering power	acid	Blowing agent yield improvement	Bakery food Various foods
	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
Ion exchange chelate action (Chelate action)	Metal Chelate	Antioxidant	Oxidation of grease Vitamin C stability
Ion exchange chelate action (Chelate action)	Ion exchange / Chelate	Discoloration prevention Κ-casein Ca → Na Softening of manufacturing water Crystal dissolution	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 (Pyrophosphate, polyphosphate)
Action as multivalent anion	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	Enhancer Paste East food	Mineral-enriched food Carrageenan, pectin Bakery food

Functions of phosphate

A wide range of pH

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
Orthophosphoric acid	2.15	7.20	12.44	ー	ー
Pyrophosphoric acid	0.80	2.64	6.76	9.42	ー
Tripolyphosphoric acid	small^※	2.00	2.30	6.50	9.24

※ pK value “Small” indicates that it is in a strong acidic range.

Excellent buffering properties

Excellent pH buffering power is demonstrated based on the combination of polymerized phosphate and orthophosphate.

pH緩衝曲線

Strong chelating action

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.

Sealing power of phosphate
Calcium sequestering power of each phosphate

▶ chelating action (example with tea)

It is effective for preventing discoloration of tea, fruit juice etc. and stabilizing vitamin C by high chelating action and antioxidant action.

tea
Tea + Fecl 3
Tea + Fecl 3 + Na metaphosphate

Multivalent anion effect

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.

Action of unique cations forming each phosphate

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.

List of POLYRINSAN series here ▶