Disodium pyrophosphate

Obtained by reaction of phosphoric acid with sodium hydroxide at elevated temperature. Used as an acidity regulator, stabilizer and emulsifier. In meat preparations it acts on water binding, colour fixation and fat emulsification, thus ensuring product stability and reducing thermal losses. It disperses proteins and stabilizes the emulsions. It acts as a melting agent in processed cheese.

Carer of this purchasing group:

Marcin Gajda

  • Product Manager

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