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White or colorless crystalline free-flowing solid, efflorescent in air, easily soluble in water, but insoluble in alcohol, its water solution is slightly alkaline, relative density at 1.52 g/cm3, melting point at 35ºC.
Function:
1) Increase the pH value of meat.
2) Metal ions in chelating meat.
3) Increase the ionic strength of meat.
4) Dissociate actomyosin.
5) Can improve the water retention and yield of products.
Application:
1) In the food industry, it is used as an agent for baking to avoid oxidation stains and as an emulsifier in dairy products to prevent egg white from solidifying. It is also used as an emulsifier and chelating agent for solid drinks.
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