Food additives added a new variety - potassium polyphosphate

, the State Health and Family Planning Commission issued regulations approving potassium polyphosphate as a new variety of food additives in accordance with the provisions of the Food Safety Law of the People's Republic of China and the Measures for the Administration of New Varieties of Food Additives. As a food texture improver, potassium polyphosphate works on the stable, homogeneous texture and good appearance of food.polyphosphate is a highly polymerized straight-chain polyphosphate, which can have a small amount of potassium tripolyphosphate in a ring structure and potassium tripolyphosphate in a ring structure. A block or sheet of colorless to white glass, or a white fibrous crystal or powder. It doesn't smell. Strong moisture absorption. With the increase of polymerization, it gradually becomes transparent glass, and the moisture absorption increases. The aqueous solution is alkaline. Dissolved in sodium salt solution, dissolves quickly in thin inorderic acids and is insoluble in ethanol. Its production process is based on food-grade potassium dishydrohydrogen as raw material, which is polymerized by high temperature dehydration. Dosing and use range according to
GB2760
"National Standard food additives for food safety standards" and the original Ministry of Health bulletin prescribed the amount of phosphate and the scope of use. Its function is water-preserving agent, puffing agent, acidity regulator, stabilizer, coagulant, anti-correlant, belongs to the food texture modifier.Food texture agents also play an irreplaceable role in food industry production, food for human beings in the seven nutrients are both water-soluble ingredients, but also oil-soluble components, and the vast majority of food is based on water-soluble ingredients mainly multi-relative components complex embodiment. In order for food to maintain a stable and homogeneous texture, and maintain a good appearance, it is often necessary to construct and adjust the texture of food, the essence of which is the emulsification of oil-soluble ingredients and the hydration of polysaccharide components. Emulsification and hydration require not only certain food machinery and equipment, but also emulsifying agents and thickeners, two types of food additives. Among them, the generally used texture modifiers in food production also include moisture preservers, puffing agents, acidity regulators, stabilizers, coagulants, anti-curing agents and so on.