Chemical and functional properties of various blends of phosphates

Jin Soo Kim, Rainer Schnee, Jae W. Park

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2 Citations (Scopus)

Abstract

Chemical and functional properties of various blends of phosphate were examined and compared with the conventional phosphate (M-CP: a mechanical blend [50:50] of sodium tripolyphosphate [STPP] and tetrasodium pyrophosphate [TSPP]). Regardless of solution temperature and brine concentration, the solubilities of various blends of phosphates, especially M-1 (a mechanical blend [50:50] of tetrapotassium pyrophosphate and STPP), M-LC (a long-chained sodium hexametapolyphosphate [SHMP] treated with trisodium phosphate [TSP]) and M-MC (a middle-chained SHMP treated with TSP), except for C-S (a chemical blend [50:50] of STPP and TSPP for faster/higher solubility) and C-V (a chemical blend [50:50] of STPP and TSPP for higher viscosity), were higher than that of M-CP. The scanning electronic microscopic image revealed that the structures of various blends of phosphate were quite different. Comparing with M-CP, C-V was superior in viscosity, water retention ability (WRA), emulsifying activity and cooking stability. M-1 was superior in WRA compared to M-CP.

Original languageEnglish
Pages (from-to)504-521
Number of pages18
JournalJournal of Food Quality
Volume32
Issue number4
DOIs
Publication statusPublished - 2009 Aug 1
Externally publishedYes

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ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality

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