TY - JOUR
T1 - Chemical and functional properties of various blends of phosphates
AU - Kim, Jin Soo
AU - Schnee, Rainer
AU - Park, Jae W.
PY - 2009/8
Y1 - 2009/8
N2 - 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.
AB - 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.
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U2 - 10.1111/j.1745-4557.2009.00265.x
DO - 10.1111/j.1745-4557.2009.00265.x
M3 - Article
AN - SCOPUS:70350345849
SN - 0146-9428
VL - 32
SP - 504
EP - 521
JO - Journal of Food Quality
JF - Journal of Food Quality
IS - 4
ER -