善水科技

What is water retention agent?

2023-01-11

Water retention agents are (Humectants). Water retention agents refer to a class of substances that can improve the stability of the product, maintain the water retention in the food, and improve the shape, flavor, color, etc. of the food after being added in the food processing process. The substances added to help maintain the water in food mainly refer to phosphates used for meat and aquatic products processing to enhance their water stability and have high water retention.

Phosphate in meat products can maintain the water holding capacity of meat, enhance the adhesion, and maintain the nutritional composition and tenderness of meat.

The mechanism of improving the water retention of meat is as follows:

① Increase the PH of meat and make it deviate from the isoelectric point of meat protein (PH5.5).

② Chelate the metal ions in the meat to make the protein in the muscle tissue chelate with calcium and magnesium ions.

③ Increasing the ionic strength of meat is conducive to the transformation of muscle protein into a loose state.

④ Dissociate the actin in muscle protein.

In addition to water retention, phosphate also has the following functions: preventing beer and beverage turbidity; Used for cleaning the egg shell to prevent the egg from deteriorating due to cleaning; When cooking fruits and vegetables, it is used to stabilize the pigment in fruits and vegetables.


Nantong Haizhou Biological Technology Co., Ltd.

No. 889, Yangxing Road, Xingdong Zixing Industrial Park, Tongzhou District, Nantong, Jiangsu Province

Nantong Haizhou Biological Technology Co., Ltd.

©2023  Nantong Haizhou Biological Technology Co., Ltd.    Powered by www.300.cn   |  SEO