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The role of sodium acid pyrophosphate in food


Sodium acid pyrophosphate is an edible phosphate that aids in baking fermentation and prevents food discoloration, such as for peeled potatoes.However, due to the acidic nature of sodium acid pyrophosphate, exposure to the human body can be very dangerous and can even lead to severe inflammation.
The addition of sodium acid pyrophosphate to the grilled food can control the fermentation speed and increase the production intensity. In sausage processing, sodium acid pyrophosphate acts to improve taste and increase processing speed. Sodium acid pyrophosphate and other phosphates can be used as a water retention agent for meat products such as lunch meat and canned meat.
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