can chelate ions such as calcium, magnesium, iron, and copper. It plays a "blocking" effect on metal ions, prevents the decomposition of vitamin C, prevents natural pigments and synthetic colorants from fading and discoloration, removes the odor of metal ions, etc., and has an antioxidant effect.
• 2. Buffering effect. The pH value of various phosphates
is different, from pH=4 to pH=12. Various phosphates can be combined in a certain proportion to obtain buffers with different pH values to meet the acidity adjustment and stability of various foods. Among them, orthophosphate has the strongest buffering effect. It can inhibit the change of pH value and improve the wind of food...
• 3. Emulsification and dispersion. Prevent the separation of protein and fat, increase the cohesiveness, improve the tissue structure of the mixture, and make the food tissue soft and juicy. It can disperse a suspension of hardly soluble substances, and has the effect of preventing crystallization of hardly soluble substances. For example, the pigment can be dispersed to prevent its aggregation, and it can make emulsifying food...
• 4. Protein water holding effect. To prevent protein denaturation, phosphate solubilizes the surface of food tissues, forming a layer of coagulated protein when heated, thereby improving and enhancing the affinity and water retention of protein to water, making food soft and improving food quality.