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 language | English |
|---|---|
| Pages (from-to) | 504-521 |
| Number of pages | 18 |
| Journal | Journal of Food Quality |
| Volume | 32 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2009 Aug |
ASJC Scopus subject areas
- Food Science
- Safety, Risk, Reliability and Quality