Standard executed:Q/20551532-3·01-2008(Food grade)

Properties:

White crystals or powder.

Application:

In meat food processing it may raise the pH,chelate meatal ions,increase ionic strength,dissociation of actomyosin etc.It has significant effect of increase water retention and jelly strength in muscle protein,and has an significant effect in the meat protein(which was extracted from meat).It shows that improve the quality,increase the production yield and reduce the cost in improve the water-retaining property and successful possibility of meat product.It solve the problem of delicate flavour  &nutrition's running off effectively. it avoid and even reduce the oxidation.It reduces the discoloration umami scope and malodo of meat, makes muscle tissue have better water-retention capacity, more teasty, inrcease the water as nature at thawing.

Packing and storage:

In 25kg, 50kg net bags, store at a cool, dry and well ventilated place.

Technical Data:

NO.
 Indexes
 Food Grade
 
standard value
 
 guarantee value
 
 
1
 Main content(Phosphorus pentoxide)%≥ 
 
 46.5-70.5
 46.5-70.5
 
2
 PH value of 1%solution
 4.9-10.7
 4.9-10.7
 
3
 Heavy Metals(as Pb)%≤
 0.001
 0.0008
 
4
 Arsenic(As)%≤
 0.0003
 0.0001
 
5
 Fluoride(As F)%≤
 0.005
 0.002
 
6
 Loss on ignition%≤
 0.50
 0.20
 
7
 Water insoluble %≤
 0.20
 0.12
 
8
 mesh
 
 60-100
 
9
 Bulk density
 
 0.62-0.80g/cm3