作品质改良剂,有提高食品的络合金属离子、pH值、增加离子强度等的作用,由此改善食品的结着力和持水性。我国规定可用于奶酪,使用量5g/kg;在西式火腿、肉、鱼、虾和蟹中使用量为3.0g/kg;在罐头、果汁、饮料和奶制品中使用量为0.5g/kg。
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喷雾干燥法:将十二水磷酸三钠结晶加入溶解槽中加l0%~15%的水,加热至85~95℃,搅拌溶解后,进行溶液净化,把精制溶液用泵送至计量槽,经喷雾器雾化,雾化器选用二流式气流喷头,在雾化蒸汽导角与水平呈30°,雾化蒸汽压力0.15~0.3 Mpa,进口温度650~750℃,出口温度140~170℃下进行喷雾干燥,制得无水磷酸三钠成品。
热磷酸法:由热磷酸与烧碱中和反应,中和液经冷却结晶、离心分离、干燥即得产品。
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