At present, there are 8 kinds of phosphates approved for use in my country, including sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, and dihydrogen pyrophosphate. Disodium hydrogen, etc., adding these substances to food can help to diversify food varieties, improve its color, aroma, taste, shape, maintain the freshness and quality of food, and meet the needs of processing technology. Is a very important quality improver.
Complex phosphate is a general term for a class of substances. Since two or more phosphates are used in food processing, it is called complex phosphate, and it is also to achieve the best use effect.

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Complex phosphates can effectively prevent or reduce the toughening of seafood due to dehydration and fiber during freezing, as well as during cooking, cooking and turning. Prevent and reduce the oxidation of seafood during processing and storage. Reduce the discoloration and taste of the flesh due to oxidation. Makes muscle tissue more water-holding, tastes better, and increases its water-holding capacity when thawing.