Exported 85% Phosphoric Acid Food Grade

Phosphoric Acid

Application

In recent years, China's quick-frozen food industry has developed rapidly, with an average annual growth rate of about 20%. Quick-frozen dumplings are the largest category of quick-frozen foods, accounting for about 1/3 of frozen prepared foods. In actual production, quick-frozen dumplings often have problems such as skin cracking, juice leakage, sticky taste, poor elasticity, and turbid soup when boiled, which seriously affects product quality.

Aiming at the problem that the dumpling skin is easy to freeze and crack, it is found that the compound phosphate can help improve the water retention of the dumpling, thereby playing an anti-freeze cracking effect. The buffering effect of phosphate makes the pH of the dough deviate from the isoelectric point, which helps to improve the water holding capacity of the dough. At the same time, phosphate can complex metal ions such as calcium to prevent cross-linking with gluten, thereby increasing water retention and reducing dumpling. The volume of the product shrinks and breaks.

Phosphate can reduce the cracking rate of quick-frozen dumplings, increase the yield and improve the appearance quality, and sodium tripolyphosphate has the best effect.

Phosphate can significantly improve the cooking loss of dumpling wrappers. Phosphate can strengthen the combination between starch and gluten protein, reduce starch dissolution, thereby reducing cooking loss and improving the phenomenon of dumpling soup mixing after cooking.

To solve the problem of color deterioration of dumpling wrappers, adding phosphate to the dumpling wrappers can whiten the dumpling wrappers and increase gloss, elasticity and smoothness.