Application of Dipotassium Hydrogen Phosphate in Food Industry

Potassium hydrogen phosphate

 Promoting the growth and reproduction of yeast: In the production of fermented foods such as bread and steamed buns, it can provide phosphorus and potassium elements for yeast, which are essential nutrients for yeast growth and metabolism. It can promote the rapid reproduction of yeast, improve the fermentation efficiency, and make the dough ferment and expand more quickly.

Regulating the pH value: As a mild alkaline agent, it can adjust the pH value of foods. For example, in dairy product production, it can adjust the pH value to an appropriate range, improve the taste and stability, and prevent problems such as spoilage and delamination of products due to abnormal pH values.

Improving the texture of foods: It can increase the water absorption of the dough and enhance the elasticity and toughness of the dough. When used in baked products, it can make bread and pastries softer and have a better taste.

Stabilizing food ingredients: It has buffering and chelating effects, which helps to stabilize the ingredients and quality of foods. In beverages, it can adjust the acidity and alkalinity, and stabilize the color and taste; in candies, it can stabilize the color of candies and prevent color changes caused by pH value changes.

Potassium dihydrogen phosphate

As a fermentation auxiliary agent: It is an important fermentation auxiliary agent in the yeast brewing process, which can help foods achieve an ideal taste and texture during the fermentation process. For example, in baked foods such as bread and cakes, it can accelerate the fermentation of the dough and make the finished products softer and more delicious.

Regulating the pH value: It is an excellent strong buffer that can effectively stabilize the pH range of the medium. In food processing, adding an appropriate amount of potassium dihydrogen phosphate can control and maintain the pH change range of the food medium, making the food taste delicious. For example, when used in instant noodle products in combination with potassium carbonate, it can ensure the quality of the noodles, enhance the rehydration property and taste.
When using potassium hydrogen phosphate and potassium dihydrogen phosphate in foods, it is necessary to strictly comply with the relevant regulations of national food safety standards to ensure that the addition amount is within the safe range, so as to guarantee the safety and quality of the products.