Frozen Foods
As most of the food have 80% or more water content (H2O) which condensed into ice during freezing process. Hardened water formed ice crystals that are interwoven very strongly and provide rigidness to the product.
When the water freezes, it expands and the ice crystals cause the cell walls to rupture. This expansion damage the tissue results in higher drip or loss of nutrients as well as weight. It’s likely that the texture of thawed produce will be much softer than when it was raw.
To maintain your product quality, we provide frozen & other food preservatives’ additives including:
SHMP application:
Sodium hexametaphosphate is widely used as food water-retaining agent, such as meat products processing, aquatic products processing, frozen food processing, as well as catering ingredients, such as balls, beef and mutton slices, kebabs and so on. Correct use of sodium hexametaphosphate can improve the water yield, product structure, increase brittleness, prolong shelf life and save costs.
In seafood processing, sodium hexametaphosphate can effectively solve the problem of loss of seafood flavor and nutrition, prevent and reduce oxidation; reduce the discoloration and taste of the body, make its muscle tissue have better water retention, better taste, and improve its water retention during thawing.
Sodium Percarbonate Application:
Depending on the fish species, the natural water content in fillets ranges from 55% to 82%. To compensate for the natural loss of tissue water, especially in frozen fish products, water-binding additives are often added. In addition to some permitted additives such as phosphates or citrates, the use of carbonates is only permitted in processed fish products.
An indication of carbonate addition in unprocessed products is given, for example, in routine water content determination, if the amount of water added is higher than the amount of water expected to be lost through the loss of tissue water. The increased water retention increases the total weight of the product.
STPP application:
Polyphosphates are commonly used additives in meat processing. The addition of STPP to meat improves texture & color, reduces cooking loss, and increases product yield. Such a mechanism is believed through increasing pH, strengthening ionic power, and chelating metal ions.
STPP interacts with amino acids or hydroxyl groups in proteins, thus improving the water retention and gel strength of meat.
Sodium Gluconate
Sodium reduction and taste control
Sodium gluconate is the sodium salt of gluconic acid which is obtained from glucose by fermentation. It possesses excellent sequestering activity for Iron and copper in acidic and neutral conditions and for calcium and magnesium in alkaline and highly alkaline solutions.
Suggested applications are for cost saving stabilizer for meat emulsions, controlled acidification for salami-type sausages, phosphate reduced cooked ham, and fits with sodium reduction strategies. Sodium gluconate reduces the bitterness of stevia, erythritol and important mineral salts, works as a buffer and balances sweetness and sourness in several beverages.
