Delicious pickles and pickles always whet our appetite, and a plate of refreshing pickles can always make you eat an extra bowl of rice at every big fish and meat friend gathering, banquet banquet.
Phosphate food additives play a very important role in kimchi and various pickled products.
First, delay discoloration
During the brewing process, the color of pickles is easy to gray and yellow due to fermentation. However, synthetic colorants are strictly forbidden to be used only and will cause health hazards. But using healthy phosphate food additives can delay the yellowing process of pickled products. As a result, kimchi is bright in color and can arouse people's appetite more.
Second, adjust the hardness
Properly added phosphate additives can make your pickled products crisper and more delicious.
Third, adjust the gelling level
When adding viscosity to products such as jellies and jams, thickeners and sugar are often added. That is, pectin.
Pectin can be found on the cell walls of plants, making them firm and regulating water balance. The amount of pectin varies from fruit to fruit. In most cases, it is not enough to provide the required gel level. Therefore, adding the right amount of phosphate can increase the level of gelling.
