Compound water retention agent, water retention agent refers to in the process of food, can be added to improve the stability of the product, maintain the internal water retention of food water retention agent, improve the shape of food, flavor, color and other substances.Substances added to help to retain water in food are mostly phosphates used in meat and aquatic products to enhance their water stability and high water retention.
Phosphates in meat products can maintain water retention, enhance adhesion, and maintain the nutrition and tenderness of meat.
The mechanism of improving water holding capacity of meat is as follows:
(1) Increase the PH of meat to make it deviate from the isoelectric point of meat protein (PH5.5).
(2) chelate the metal ions in the meat, so that the protein in the muscle tissue and calcium, magnesium ions chelate.
(3) Increase the ionic strength of meat, is conducive to the transformation of muscle protein into a loose state.
(4) Dissociate actin from muscle protein.
In addition to the water-holding effect, phosphate also has the function of preventing beer and beverage turbidity.It is used for cleaning the shell of eggs to prevent eggs from deteriorating due to cleaning; Used to stabilize natural pigments in fruits and vegetables during cooking.