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Humectant (synonym: water retention agent) refers to a class of substances that can improve the stability of the product, maintain the water retention inside the food, and improve the shape, flavor, color, etc. of the food during the food processing process.

Phosphate in meat products can maintain the water holding capacity of the meat, enhance the binding force, and maintain the nutrient content and tenderness of the meat.

In addition to water retention, phosphate also has: anti-turbidity of beer and beverages; used for cleaning egg shells to prevent eggs from deteriorating due to cleaning; used to stabilize natural pigments in fruits and vegetables when cooking fruits and vegetables.

Recommended humectant as follows,

Disodium phosphate, Sodium hexametaphosphate, Sodium tripolyphosphate, Sodium pyrophosphate, Sodium dihydrogen phosphate, Disodium hydrogen phosphate, Monocalcium phosphate, Tricalcium phosphate, Sodium acid pyrophosphate, Dipotassium phosphate, Monopotassium phosphate and etc.


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