Specific use and dosage of disodium hydrogen phosphate in the food industry

The specific use and dosage of disodium phosphate in the food industry may vary depending on the type of food and the production process, the following are some common situations:

Meat products

Usage: Usually disodium phosphate is prepared as an aqueous solution of a certain concentration and then absorbed into the meat by injection, dipping or tumbling.

Dosage: Typically 0.3% - 0.5% of meat weight. For example, in the production of 100 kg of ham, the amount of disodium phosphate used is about 300 - 500 grams. Its function is to improve the water retention of the meat, so that the meat products can reduce water loss during processing and storage, and maintain the freshness and tenderness.

Dairy products

Usage: It can be added directly in the processing of milk, yogurt and other dairy products, and it should be stirred well to make it dissolve completely in the emulsion.

Dosage: The amount added to milk is usually 0.05% - 0.2%. For example, to produce 1000 liters of milk, the amount of disodium phosphate added is about 0.5 - 2 kg. It regulates the pH value of dairy products, stabilizes them and also improves the texture and taste of the product.

Beverages

Usage: Generally in the process of beverage mixing, disodium phosphate is dissolved and added to the beverage and stirred well.

Dosage: In carbonated beverages, the dosage is usually 0.05% - 0.2%. For example, for the production of 1000 liters of carbonated beverages, the dosage of disodium phosphate is about 0.5 - 2 kg, which is mainly used to regulate the pH value of the beverages, to prevent deterioration and precipitation of the ingredients in the beverages, and to prolong the shelf life of the beverages.

Bakery products

How to use: Mix disodium hydrogen phosphate with other baking ingredients and add it into the dough.

Dosage: Generally 0.1% - 0.5% of the weight of flour. For example, to make 100 kg of bread, the amount of disodium phosphate is about 100 - 500 g. It can adjust the pH value of the dough, improve the processing performance and baking quality of the dough, and make the bread more fluffy and elastic.

In practical application, food manufacturers should reasonably determine the use and dosage of disodium phosphate according to the formula and process of the specific product as well as the requirements of relevant national standards and regulations, so as to ensure the quality and safety of food.