Compound phosphate compound phosphate is a class of substances, collectively, as a result of food processing in the application of two or more of phosphate, so called compound phosphate, but also to achieve the best results. Chinese Name: compound phosphate English name: Compound phosphate CAS RN .: 10124-56-8 Molecular formula: (NaPO3) x by Chinese "food additives health standards", compound phosphate can be used for meat, ham, fish products, milk products, bakery products, pickled products, poultry products, fruits, vegetables, canned food, instant noodles, frozen fresh, bamboo, wood products processing fields. Compound phosphate is widely used in various areas of food production, food quality improvement plays an important role, such as the role of meat retention, gel strength, yield, in addition to grain and oil products, seafood, etc. are Different effects. The following were introduced. Meat in meat processing, phosphate can be added to raise the pH of the meat; meat chelate metal ions; increase the ionic strength of meat; dissociation actomyosin. Phosphate in water retention and improve muscle protein gel strength also has a wide range of applications. Phosphate meat protein (extracted from the meat protein) have a significant impact water retention. Improved effect of phosphate on the noodles and oil products mainly: to increase muscle strength gluten, reduce starch dissolution thereof; enhanced viscoelastic noodles; noodles improve surface finish. Phosphate used in the production of quick-frozen bread, the main feature is to improve the texture and taste of bread; increase the water holding capacity of bread, bread decrease in shaping, proofing and after steaming water loss during cooling; increased bulkiness bread; reduction Cracking bread thawed; airbags make bread more uniform texture and delicate, delicious. Phosphate complex also has some influence on the frozen dumplings. Add phosphates inhibit dumplings dumpling skin color deepened thaw. Compound phosphate used in seafood processing, it can effectively solve the problem of seafood flavor and nutrient loss, prevent and reduce oxidation; reduce flesh color, taste, making muscle tissue have better water retention capacity, flavor better, and increase its water holding capacity during thawing [1]. Phosphate can effectively solve the problem of seafood in the seafood flavor during storage and transport of nutrients loss. Compound phosphate can effectively prevent or reduce when frozen seafood, as well as in cooking meat cooking and flipping fibrous toughening due to dehydration. Preventing and reducing oxidation occurring in seafood processing and storage. Due to oxidation and reduction in body color, taste. It has more muscle tissue retention, taste better and increase its water holding capacity during thawing [1]. Surimi surimi water retention is closely related to the quality of surimi products, compound phosphate plays an important role in increasing water retention areas surimi, the reason is that surimi isoelectric point of 6.3, this time water retention minimum, when the phosphate is added, because of its basicity, so that the pH value of the deviation from surimi isoelectric point such that improve water retention; while also chelated metal ion phosphates actomyosin dissociation effects, thus can also improve water retention effect [2]. Compound phosphate and Water Conservation Function of surimi key issue is to do the proportion of phosphate. Juice compound phosphate hand sour juice can extend the time for the taste of fruit juice has a good effect, and different times added to improve the taste of fruit juice effect is different; on the other hand can be collaboration with other color fixative of fruit juice with enhanced color protection effect. Compound phosphate side effects: complex phosphates in foods are widely used in food additives, but eating too much can lead to loss of bone calcium. Compound phosphate Price: 10.5 yuan kg