News and Information

2026-06-24

Food additive humectants: their functions and applications in aquatic products such as freshwater fish and seafood.

In seafood products, water‑holding agents play a pivotal role in preventing juice loss and textural dryness caused by freezing or processing. By modulating pH, chelating metal ions, and disrupting protein structures, they enhance water retention, tenderness, and yield. When used in compliance with regulations, they are safe; their primary ingredients are phosphates.

2025-07-22

Alkaline salts have a variety of applications in the food and food-processing industries.

Alkaline salts have a wide range of applications in food and food processing. These include neutralizing excess acidity, adjusting the pH of formulations, enhancing food color and flavor, chelating certain metal ions, and generating carbon dioxide gas, among others.

2025-05-20

Phosphates in meat products can help maintain the water-holding capacity of meat.

Phosphates in meat products help maintain water-holding capacity, enhance binding strength, and preserve the nutritional content and tenderness of the meat. The mechanism by which phosphates improve water-holding capacity is as follows: ① They raise the pH of the meat, shifting it away from the isoelectric point of meat proteins (pH 5.5).

2025-05-13

The Role of Moisture Retainers in Bread Production and Processing

In the bread‑making industry, other types of substances are also used as dough improvers. For example, calcium stearoyl‑2‑lactylate [C17H35‑COOC(CH3)HCOOC(CH3)HCOO]2Ca and a low‑level emulsifier (0.5%) are employed to enhance dough mixing properties and increase loaf volume.

2025-05-12

The mechanism by which meat’s water-holding capacity is enhanced is:

In addition to their water‑holding function, phosphates also: prevent cloudiness in beer and beverages; are used to clean eggshells, thereby helping to preserve eggs from spoilage during washing; and, when steaming or boiling fruits and vegetables, help stabilize their natural pigments.

2025-05-05

Additives required for food processing—food moisture-retaining agents

Moisture is an essential component of food; both before and after processing, foods require an appropriate level of moisture. Controlling the water content and its physical state in the final product is critical to ensuring food quality. Water‑holding agents serve this regulatory function; they are classified as Category 15 among food additives and comprise ten distinct types, all of which are phosphates. Phosphates, much like a family of ten siblings, are often used in combination, and with only a few exceptions, their prices are generally comparable.

2025-04-22

What are the commonly used seafood preservatives? Even at low temperatures, bacteria can still proliferate—how can we ensure safe export?

When it comes to preserving seafood, the methods employed vary depending on the species and origin; at their core, safety and environmental sustainability are paramount—key priorities for many EU member states.

2025-04-07

Physical Preservation Technologies and Applications for Aquatic Products

A hallmark of aquatic products is their rich nutritional content; however, they are also highly susceptible to spoilage. During storage and preservation, spoilage not only degrades product quality but can also generate toxic compounds, posing safety concerns for consumers.

2025-04-01

Applications and Research of Biological Preservatives in the Preservation of Aquatic Products

Biological preservatives are derived from animals, plants, and microorganisms or produced through modern biotechnological methods. Their safety, health benefits, and high efficacy have made them a focal point of public interest.

2024-06-25

Aquatic product preservative

Aquatic product weight‑gain and freshness‑preserving agent: It can significantly increase the product’s weight and water‑holding capacity during processing, freezing, cooking, and other stages. Through its emulsifying and chelating actions, it facilitates the formation of an emulsified state between the product’s molecules, water molecules, and muscle proteins. An antioxidant protective film develops on the surface of the aquatic product, preventing the loss of water and nutrients as well as browning during storage, while inhibiting microbial growth. This ensures stable color, an appealing appearance, and a delicious taste for seafood.