Sorry to disagree, Jerry, but SAPP has a quite low pH, and is more likely to
cause water loss. Phosphates in the neutral pH and higher range can cause
retention of water, which if not excessive and if the presence of the
phosphate is declared and not prohibited by standard, is an acceptable and
often advisable practice.
Paul
Paul G. Taylor
Evergreen Food Ingredients
2210 Black Lake Blvd. S.W.
Olympia, WA 98512-5604
Phone: (360)754-1718; Fax: (360)705-1359
www.everfoodingr.com (under construction)
E-mail: pault@everfoodingr.com
----- Original Message -----
From: "Jerry Oliveras, Laboratory Director" <jerry@anresco.com>
To: <seafood@ucdavis.edu>; "Terry Hall" <thall@aholdusa.com>
Sent: Wednesday, May 23, 2001 6:29 AM
Subject: Re: Sodium Acid Pyrophosphate
> Disodium pyrophosphate [sodium acid pyrophosphate] Na2 H2 P2 O7 - 21.9%
P -
> has been used in canned seafood products and is GRAS [generally recognized
> as safe] pursuant to 21CFR 182.1087 & 182.6787 when used in accordance
with
> good manufacturing practice. This material also is used in a variety of
> other food applications including as a leavening agent in baked goods, a
> water retention agent for cooked meat products (USDA regulations 9 CFR
> 318.7), as a sequesterant (as in potato processing), buffer and as a scald
> agent (hogs & poultry). Care should be exercised in using it in other
than
> canned seafood products as it might be construed as having been used to
> falsely raise the water content and therefore cause the product to be
> adulterated (what FDA considers economic fraud) as in the case of water
> added scallops or shrimp etc.
> Good Luck
> Jerry Oliveras
> ANRESCO, Inc.
>
> ----- Original Message -----
> From: "Terry Hall" <thall@aholdusa.com>
> To: <seafood@ucdavis.edu>
> Sent: Tuesday, May 22, 2001 3:17 AM
> Subject: Sodium Acid Pyrophosphate
>
>
> > Hello Group,
> > My company is looking into carrying a Chinese crabmeat product
> > containing Sodium Acid Pyrophosphate (to retain color as the labeling
> > says). It is packed as lump, backfin and special crabmeat - pasteurized.
> > Can anyone tell me anything about Sodium Acid Pyrophosphate.
> >
> > Thanks in Advance,
> >
> > Terry L. Hall
> > Seafood Inspector
> > Giant Distribution Center
> > 1621 Industrial Drive
> > Carlisle, Pa 17013
> > Ph. 717-249-8033 ext 7661
> > Fax 717-240-7583
> >
>
This archive was generated by hypermail 2b29 : Wed May 23 2001 - 08:05:09 PDT