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Have you used any of these meat additives?

In the production of meat products, in order to make the products complete in shape, good in color, tender in meat, and shiny on the cut surface, it is necessary to add some quality improvers, which can increase the water retention of meat and improve the cohesion. Improve the fresh and tender taste of the product, increase the elasticity of the product, and improve the yield.

1. Sodium pyrophosphate

Sodium pyrophosphate is a colorless or white crystalline powder, soluble in water, insoluble in ethanol, and capable of complexing with metal ions. It has a great effect on stabilizing products, can increase the bonding force with water and the elasticity of products, and can improve food taste and antioxidant effect. It is often used in meat products such as enemas and Western-style ham.

2. Sodium tripolyphosphate

Sodium tripolyphosphate is a colorless or white glassy block or tablet, or white powder, deliquescence, the aqueous solution is alkaline, and has a strong emulsifying property for fat. In addition, it also has a strong effect of preventing discoloration, deterioration and dispersion, and increasing the stickiness.

3. Sodium hexametaphosphate

Sodium hexametaphosphate is colorless powder or white fibrous crystal or glass block with strong deliquescence. It has strong chelating force, buffering effect and dispersing effect on metal ions, and can promote protein coagulation. It can be mixed with other phosphates to form complex phosphates or used alone.

4. Isolated Soy Protein

In order to improve the sensory quality and nutritional value of meat products, soy protein isolate was added as an emulsifier to improve the quality of meat products. The protein content of soy protein isolate is as high as 40%, which is 2.5 times the protein content of lean meat, and it has excellent emulsifying, water retention, water absorption and binding effects.

5. Carrageenan

Adding 0.6% carrageenan in the processing of meat products can increase the water retention rate of meat fillings from 80% to more than 88% and reduce cooking losses. Carrageenan also has a good emulsification effect, which can stabilize fat, improve the yield of products, prevent the loss of salt-soluble protein and actin, and inhibit the dissolution of umami components. 

If you're interested in more food additives, please contact us ASAP.




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