Post by cman on Dec 5, 2023 6:49:28 GMT 1
While the use of phosphates are varied such as: increasing water holding capacity, decreasing the weight loss in cooking, texture improvements, shelf-life improvements ,
Adjustments in ph, buffering , cation sequestration, ionic strength distribution, and bacteriostatic effects.
My specific question is why all the different phosphates. Sodium tripolyphosphate is used in detergents and an emulsifier.
Sodium pyrophosphate is used as a buffering agent and also an emulsifier. Sodium polyphosphate is also another emulsifier and thickening agent like sodium pyrophosphate. And the most generic, sodium phosphate is also an emulsifier, leaving agent. Each phosphate has similar properties.
The big question is if KFC can be cooked without the addition of these chemicals.
