With the properties of chelating metal ions, increasing protein water holding capacity, PH buffering, stabilization, emulsification, casein thickening and ect, tetrasodium pyrophosphate is widely used in food to improve the gel strength and the tenderness of meat products/analogs.
Also, it is used with other phosphates (e.g. sodium hexametaphosphate, sodium acid pyrophosphate) in seafood to increase the water retention.
Food grade TSPP is mainly used in following two functions:
A buffering agent: with the PH value from 9.8 to 10.8 (1% solution), TSPP can be used as an alkaline to adjust pH in processed food, pudding and etc.
A calcium sequestrant: TSPP can remove naturally occurring calcium ions from proteins and crosslink with proteins, which results in accelerating protein gelation, improving texture (mouthfeel) and reducing cooking loss in meat analog production (e.g. soy protein). (1)
Following food list may contain TSPP:
Meat analogs, such as soy or wheat based food, with the appearance, flavor and mouth-feel the same with meat but not made from meat.
Milk protein products
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