Sodium Tripolyphosphate Use

Most processors now use a proprietary mixture containing appropriate polyphosphates. These mixtures may contain pyrophosphate, sodium tripolyphosphate, or compounds with more than three phosphate units; these final advantage of highly soluble in water, Thus, suppliers can provide easily diluted to the strength required by the processor concentrated solution. According to a mixture of sodium tripolyphosphate, usually contains other phosphate alkaline solution, and therefore less likely to cause skin irritation.
Sodium Tripolyphosphate Applications
Most processors now use a proprietary mixture containing appropriate polyphosphates. These mixtures may contain pyrophosphate, sodium tripolyphosphate, or compounds with more than three phosphate units; these final advantage of highly soluble in water, Thus, suppliers can provide easily diluted to the strength required by the processor concentrated solution. According to a mixture of sodium tripolyphosphate, usually contains other phosphate alkaline solution, and therefore less likely to cause skin irritation.
Proprietary solution should be in accordance with the manufacturer's instructions. If using as the active ingredient sodium tripolyphosphate, the mixture can be satisfactory to 5 kilograms of Food Grade Sodium Tripolyphosphate, and 5 kg of the glassy sodium phosphate was dissolved in 90 liters of water. This solution was frozen, to avoid heating the fish and to increase the life of the solution.
Application of polyphosphates are the most simple method is the number of fillets or fish pieces contained in an open mesh basket immersed, stirred gently, so that the commencement of all the surfaces in contact with the solution. In addition, the fish can be through a long shallow grooves; transportation machinery solutions to provide a suitable machine can be combined in a continuous processing line. The solution should be updated daily, or more severe fading or pollution. A third possibility is to contain a small amount of the solution slowly rotating the drum to tumble gently fillets, say 5% of the weight of the fish, and most of the liquid is taken up by the fish in a few minutes. Minced can be treated by adding chopped or mixing step at some stage, either a solution or dry powder.
Poly phosphate treatment is sufficient to produce the desired technical effect, and no more. The solution was prepared as described above containing 5% of the active ingredient, sodium tripolyphosphate; weak solution having the following capabilities to reduce the drip although they have a certain value, for example, in the sea frozen fish improve the appearance of the fillet or assist with rounded block. The immersion time in the batch or continuous process should not exceed the time required is usually about one minute is sufficient. The extension of the dipping time lead to unreasonable increase the risk of deterioration of weight, taste or texture. Because the behavior of the fish on the surface of the polyphosphate, the fillets should not be cut or trimmed after treatment.
Most polyphosphates, is added to foods, is decomposed into monophosphate unit eat food in the stomach, in fact, many are converted to a single cell in the food before it is eaten, for example, in cold storage or cooking process. Thus it is clear, add to the nutritional value of the food in most of the phosphate phosphate equivalent to the naturally present in the food, and may present a health risk is very small. Nevertheless, it is necessary for food ingredients are harmful if taken in excess, the international medical organizations have recommended that all phosphate daily consumption should not exceed a certain level. It is considered the amount is to be eaten typical consumer is well below this limit. Some countries, there is a limited amount, you can add and exporters must keep this in mind. The subject to regular review, both in the UK and the European Economic Community, and possible future restrictions will be imposed.
Polyphosphates can not significantly improve the eating quality of the fish, often although the requirements in this regard. Small products, such as shellfish or thin fillets over-treatment and may even lead to adverse changes in the flavor and sloppy texture.
Polyphosphate frozen fish, preservative-free action, did not provide any protection to prevent cold storage deterioration.
The use of a wide range of phosphate control thawing water does not include shellfish, fish, and phosphate manufacturers in the United Kingdom, a company granted a patent in 1961, the patent will lapse in 1977.
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