DE1045217B - Use of mixtures of polymeric phosphates with potassium metaphosphate for meat and meat products - Google Patents

Description

It is already known to produce anhydrous mixtures of polymeric phosphates with potassium metaphosphate. Such mixtures are used, for example, in the cleaning and food industries.

However, these mechanical mixtures have the disadvantage that they are extremely difficult to dissolve. As is known, potassium metaphosphate is completely insoluble in water. Only by adding so-called Solubilizers, which are especially sodium salts, is the potassium metaphosphate in solution bring.

The present invention consists in the fact that the water-insoluble KPO _{3 is} given a higher dissolution rate by admixing crystallized, water-containing, polymeric phosphates.

For example, sodium pyrophosphate or sodium tripolyphosphate can be obtained from aqueous solutions containing Contain potassium metaphosphate, crystallize out together with this. This crystallization becomes in addition to a very considerable improvement in solubility, there is also a higher degree of purity of the material in comparison with the anhydrous products, a fact that is particularly evident when using the Products during the processing of meat and meat products is of the utmost importance.

It is also possible to triturate crystallized sodium pyrophosphate with potassium metaphosphate or to marry. In this process, the insoluble potassium metaphosphate is then crystallized from the Pyrophosphate added, so that an immediate solution is established on contact with water.

Also when mechanically mixing crystallized aqueous sodium pyrophosphate with potassium metaphosphate an increased speed of dissolution can be achieved.

The use of molecularly dehydrated phosphates in glassy and crystalline form together with common curing agents as an additive to meat or meat products is according to the United States patent 2,513,094 already known. However, this is not the case with these molecularly dehydrated phosphates to compounds containing water of crystallization.

Through the use of water-containing, crystallized, polymeric sodium phosphates in meat and meat products a particularly pleasant taste is achieved. The formation of nests of undissolved phosphates is used in meat and meat products because of the higher solubility of the polymeric phosphates avoided.

When using polymeric phosphates that do not contain water of crystallization, on the other hand, chemicals become an issue reminiscent taste noticeable through

Phosphates with potassium metaphosphate

for meat and meat products

Applicant:
Giulini brothers

Company with limited liability,
Ludwigshafen / Rhine, Alfonsstr. 2

Dr. Bernward Garre, Ludwigshafen / Rhein-Mundenheim, has been named as the inventor

undissolved parts of the calcined phosphate salt can be conditional.

The one to be achieved in meat and meat products by means of polymeric phosphates containing water of crystallization However, the effect is of great importance, since the taste, for example of the sausage products, is decisive for the quality and the sales value.

example 1

80 g of sodium polyphosphate are dissolved in 1 liter of water at 60.degree. This will be the solution 20 g of potassium metaphosphate were added and the whole thing was quickly cooled. A one containing potassium metaphosphate separates crystallized pyrophosphate. Dissolution rate: 1 g of the one just described Material dissolves in 100 g of water in 2 minutes, 1 g of a mechanical mixture without crystal water same composition in 12 minutes.

Example 2

There are 85% sodium pyrophosphate containing water of crystallization and 15% potassium metaphosphate together marry. The product is then dried and 1 g is dissolved in 100 g of water. To The solution is complete in 3 minutes. If, on the other hand, you use a product that consists of a mixture of corresponding amounts of py.ro- (calc.) and potassium metaphosphate exists, it takes 12 minutes to dissolve under the same conditions.

0.5% of the new product was now poured over a cut sausage meat of the following composition scattered: 3.5 kg beef, 1.25 kg pork

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meat, 0.25 kg of meat fat. Immediately a Dissolution of the additive in the sausage meat. After the cooked sausage was finished, the fat dispersion was very good in the sausage and a particularly pleasant taste. . ":

If you use a media "nisches mixture of 85% pyrophosphate (calc.) And for the same purpose 15% potassium metaphosphate, you could see that this product was scattered over the sausage meat takes a long time to be absorbed by the meat. Even after the meat has been cut there were still nests that contained undissolved salt. The finished boiled sausage pointed In contrast to the aforementioned sausage treated with the new product, a not so pure, rather, taste reminiscent of chemicals. This phenomenon is probably due to not dissolved roasting salt.

Claims (2)

PATENT APPLICATIONS: 1. Use of mixtures of polymeric phosphates with potassium metaphosphate for meat and meat products, characterized in that as ■ Solubilizers containing water of crystallization, polymers Sodium phosphates can be used. 2. Preparation of the mixtures to be used of polymeric phosphates with potassium metaphosphate according to claim 1, characterized in that polymeric sodium phosphates with potassium metaphosphate be brought to crystallize from aqueous solutions. Considered publications:
German Patent Nos. 747 121, 752 367;
Swiss Patent No. 234344;
U.S. Patent No. 2,513,094;
Belgian patent specification No. 505 539.