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Overview
Quick Details
| CAS No.: | 7558-79-4 | Other Names: | Disodium Phosphate Anhydrous |
| MF: | Na2HPO4 | EINECS No.: | 231-448-7 |
| Place of Origin: | China | Type: | Food Grade |
| Efficacy: | Moisturizer,Humectant,Moisture retention agent | Brand Name: | polifar |
| Model Number: | Humectant | Appearance: | White Crystalline Powder |
| Shelf Life: | 2 years | MOQ: | 1 kg |
| Sample: | Free, ≤100g | Certification: | FDA,ISO9001,HALAL |
Supply Ability
Xingfa, Chuandong, RongHong, Wengfu
| Supply Ability | 300,000 kg per month |
Packaging & Delivery
| Product Packaging: | Net 25kg/1000kg in Plastic woven bags with PE lining |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances |
| Loading: | 25MT/20FCL'; 22MT/20FCL' with pallets |
| Delivery: | About 2 - 4 week |
Product Properties
The addition of phosphate has the following effects: increase the pH value of meat; Metal ions in chelating meat; Increase the ionic strength of meat; Dissociate actomyosin. Therefore, the addition of phosphate can improve the water retention and yield of products. However, the ability of phosphate to improve the water retention of meat and improve the quality of meat depends on the type of phosphate applied, the conditions of phosphate system and the amount of phosphate added.
Phosphate in meat products to keep the water retention of meat, improve the effect of the knot. Meat will lose a certain amount of water in the process of freezing, refrigeration, thawing and heating, which will harden the meat and lose some soluble proteins and other nutrients due to water loss. When phosphate is added to the meat, it can improve the water holding capacity of the meat, so that the meat can still retain its water during processing, so that the loss of nutrients in the meat is less, but also preserve the tenderness of the meat quality.
Specification
| Item | Standard |
| Appearance | White Crystalline Powder |
| Assay(as Na2HPO4) | ≥ 98.0 % |
| P2O5 (on anhydrous basis) | 49 - 51 % |
| Water insoluble | ≤ 0.2 % |
| Loss on ignition | ≤ 5 % |
| PH | 8.8 - 9.5 |
| Heavy metals(as Pb) | ≤ 10 mg/kg |
| Arsenic (as As) | ≤ 3 mg/kg |
| Fluoride(as F) | ≤ 10 mg/kg |
| Mercury (as Hg) | ≤ 1 mg/kg |
FAQ
Q1: What foods is Anhydrous Disodium Phosphate mainly used in?
A1: Anhydrous Disodium Phosphate is a commonly used food additive mainly used in the food processing industry. It is widely used in processed meat and poultry products (such as sausages, ham, lunch meat), seafood and fish products (such as canned seafood, frozen fish pieces), canned foods (including canned vegetables, canned meat), baked goods (such as bread, cakes, biscuits), convenience foods and fast foods (such as instant noodles, quick-frozen dumplings, burgers), sauces and salad dressings. As a multifunctional food additive, Anhydrous Disodium Phosphate plays an important role in regulating acidity, improving texture, enhancing stability and extending shelf life in food processing. By adjusting the pH and water content of food, it can improve the taste of food, extend the shelf life of food, and maintain food stability during processing.
Q2: What is the role of Anhydrous Disodium Phosphate in food processing?
A2: The functions of Anhydrous Disodium Phosphate in food processing mainly include the following aspects:
Acidity regulator: Anhydrous Disodium Phosphate can adjust the pH of food and help maintain the stable acidity of food, thereby improving the taste and preservation of food.
Antioxidants: It can prevent the oxidation of fats and oils in food, extend the shelf life of food, and improve the quality and stability of food.
Stabilizer: Anhydrous Disodium Phosphate can increase the stability of food, prevent delamination or agglomeration of food during processing, and maintain the uniformity and texture of food.
Humectant: It can absorb moisture in food, maintain the moistness and taste of food, and extend the shelf life of food.
Emulsifier: Anhydrous Disodium Phosphate can help emulsify and mix water and fat in food, improving the texture and taste of food.
Generally speaking, Anhydrous Disodium Phosphate plays a variety of roles in food processing, such as adjusting pH, preventing oxidation, stabilizing texture, moisturizing and emulsifying, etc., and can improve the quality, taste and preservation of food.
Exhibition
