Introduction of magnesium diphosphate, a food additive.
The food additive magnesium diphosphate is a white or yellowish crystalline powder with a slightly sweet taste and a relative density of 182, the melting point is 280, soluble in water, slightly soluble in ethanol. Magnesium diphosphate is mainly used in the food industry to improve the taste and color of food, and can also be used as a stabilizer and coagulant to improve the quality and stability of food.
1. Properties of magnesium hydrogen phosphate.
Magnesium diphosphate is an inorganic salt additive that is produced by the reaction of disodium hydrogen phosphate and magnesium chloride. Its molecular formula is MGHpo4ยท2H2O, in which magnesium ions and phosphate ions combine to form magnesium hydrogen phosphate precipitation, which plays a role in thickening, suspension, emulsification, and stabilization. The aqueous solution of magnesium diphosphate is weakly alkaline and is prone to hydrolysis under acidic conditions.
2. Application of magnesium diphosphate in food industry.
1.Meat products: Adding magnesium hydrogen phosphate to meat products can improve the taste and tissue structure of the product, and improve the tenderness and water retention of the product. At the same time, magnesium diphosphate can also inhibit the oxidation reaction in meat products and extend the shelf life of the product.
2.Dairy products: Adding magnesium hydrogen phosphate to dairy products can improve the consistency and stability of the product, and improve the taste and quality of the product. At the same time, magnesium diphosphate can also inhibit the acidic reaction in dairy products and improve the preservation of products.
3.Fruit and vegetable juice: Adding magnesium hydrogen phosphate to fruit and vegetable juice can increase the consistency and stability of the product, and improve the taste and quality of the product. At the same time, magnesium hydrogen phosphate can also inhibit the oxidation reaction in fruit and vegetable juice, maintaining the nutritional value and flavor of the product.
4.Condies and chocolates: Adding magnesium hydrogen phosphate to candies and chocolates can improve the taste and texture of the product, and increase the stability and shelf life of the product. At the same time, magnesium diphosphate can also inhibit the oxidation reaction in candy and chocolate, maintaining the color and flavor of the product.
3. Safety of magnesium diphosphate.
Magnesium hydrogen phosphate is safe at the prescribed dosage. According to the national food safety standards, magnesium hydrogen phosphate can be used as a food additive, but there are certain restrictions. When using, it should be added in accordance with the amount and scope of use stipulated by the state, and excessive use may affect the taste and safety of food.
Fourth, the production method of magnesium hydrogen phosphate.
There are two main production methods of magnesium diphosphate: chemical synthesis method and natural extraction method. The chemical synthesis method uses magnesium hydroxide and phosphoric acid as raw materials, reacts under certain conditions to generate magnesium hydrogen phosphate, and then obtains the final product through filtration, drying and other processes. The natural extraction method uses natural minerals as the main raw material to obtain magnesium hydrogen phosphate through extraction, purification and other processes.
5. Storage and transportation of magnesium hydrogen phosphate.
Magnesium diphosphate should be stored in a dry, cool, well-ventilated place, away from fire and heat sources. During transportation, it is necessary to prevent rain, exposure and collision. In the process of use, it should be added in accordance with the amount and scope of use stipulated by the state, and pay attention to the hygiene and quality of food.
6. Conclusion: Food additive magnesium diphosphate is an important inorganic salt additive, which has a wide application prospect in the food industry. It has the functions of thickening, suspension, emulsification, stabilization, etc., which can improve the taste, quality and stability of food. In the process of use, it should be added in accordance with the amount and scope of use stipulated by the state, and pay attention to the hygiene and quality of food. In the future, with the continuous improvement of people's awareness of the safety of food additives, the application prospect of magnesium diphosphate will be broader. Nutritional fortifiers