The Development Of The Compound Phosphate Food Additives And Applied Research

The technology for preparation of phosphate includes wet-process and thermal-process.The techniques of thermal-process is simple and the product is superior in quality,but it is restricted within material sources.The wet-process has lower cost and consumption of raw materials,but the techniques is complex,it conforms to the situation of our country to develop refined series product with wet-process phosphoric acid(WPA),and it has the important significance.WPA is multi-impurity complex raw material;this article is studied to manufacture sodium hydrogen phosphate by chemical precipitation method to purify WPA.chloride ion, arsenic ion,fluorine ion,heavy metal ion and so on which contains in raw material conform to the state standard of food additive GB1909—1987,it expands our mind to manufacture high-class phosphate product in the future,this article is also studied to manufacture sodium hydrogen phosphate by controlling reaction condition of PH value, as well as tetrasodium pyrophosphate ulteriorly,both of them conforms to the state standard of food additive.The tetrasodiumpyrophosphate manufactured,vitamin C and Citric Acid are mixed to compound phosphate food additive A in this research,in allusion to characteristics of fruits and vegetables,and consumer demand in the edible habit,A is applied to fresh-keeping in fresh-cut green apple and fresh-cut potato.Utilizing the function of cooperating with other component,it can availably prevent enzymatic browning, and solve the problem of chlorophyl browning,it can also protect anthocyanin,it will not influence the taste of garden stuff and hold the color and luster at one time,the dandification is lowest in fresh-keeping process,in order to prolong the safe-deposit date.It can be widely used in this kind of fruit and vegetables which occur enzymatic browning easily.The tetrasodium pyrophosphate manufactured,sodium tripolyphosphate and sodium hexametaphosphate are mixed to compound phosphate food additive B in this research, Utilizing the function of improving pH value,enhancing ionic strength,breaking actomyosin,cooperating with other component,the improving of phosphates on heat-induced gelation of salt-soluble proteins is realized,it can react water-holding capacity and bacteriostasis on meat which preserve at low temperature, solve the problem of changing in quality which involves textural properties,taste and tenderness.Compound phosphates A and B,two types of food additive,developed in this research; conform to operating requirement in the state standard of food additive named GB2760-1996.