POLYPHOSPHATES IN FOODS: A REVIEW

摘要: The following article reviews the importance of polyphosphates and the application and effects of these in the dairy, meat, fish and poultry industries. They serve as antimicrobial agents, stabilizers, hydrating agents, buffering agents, and flavour enhancers in various types of foods. The mechanism of antimicrobial action, factors affecting the activity, and the regulatory status and economic aspects of these substances are also discussed.