Anhui Zeguan food additive manufacturers by enumerating a few points, let us know more about the knowledge of water retention agent.

Water retention

Water retention requires that food should be allowed to stand for a period of time without water after adding water retention agent.Nowadays, in the processing of meat products, the water retention agents on the market are mostly compound products, with the water retention capacity of rolling up to 60%, and the water retention capacity of injection up to 100% or even higher, which greatly reduces the production cost.However, the water-retaining effect of the same compound products in different meat products is different, among which, beef products have the best water-retaining effect, followed by pork, chicken, etc.Of course, this has a lot to do with the difference in the protein content of various types of meat.

Frost resistance

Meat products after the water passes through frozen or chilled process, under the low temperature environment, if the distribution of water products can not better inhibiting the formation of ice crystals leads to meat products in the process of freezing many ice slag formation, in the process of thawing, which composed by many ice crystals of ice slag will destroy the meat was formed in the sol system, make the water flow, water retention.

Solubility and dispersion

Water retention agents need to be dissolved before use. Products with poor solubility or dispersibility cannot play a good role in water retention. In addition to phosphates, some compound water-retaining agents are added, such as exogenous proteins such as soy protein and collagen, and colloids such as sodium alginate, carrageenan, gellan, konjac gum, etc.Whether exogenous proteins or colloids, their addition will more or less affect the solubility or dispersion of monophosphate water retaining agent.

PH and taste

PH is one of the main factors affecting the water retention capacity of a product. If the pH value of a product is too high and the alkali taste is too strong, the final food product will have astringency and other undesirable taste. The experiment shows that the pH value of the compound water-retaining agent is between 8.0 and 9.0, and it can achieve better water-retaining effect.

Compound properties and flavor

A single water retention agent cannot achieve the desired effect, so a combination is usually chosen. And the compound product should achieve good flavor, good synergetic effect, and can supplement the deficiency and defect of single product.