The role of sodium dihydrogen phosphate dihydrate in canned food

When eating canned food, few people pay attention to “sodium dihydrogen phosphate dihydrate” on the ingredient list. This ingredient, which sounds a bit complicated, actually plays an important role in the canning process, helping to maintain the taste of canned food and extend its shelf life.
In fruit canned goods, the primary function of sodium dihydrogen phosphate dihydrate is to enhance flavor and preserve texture. For example, in canned oranges or peaches, if the fruit flesh is too sour or overly soft and mushy, it becomes unpalatable. Adding a small amount of sodium dihydrogen phosphate dihydrate helps adjust the acidity of the canned juice to an appropriate range, typically between a pH of 3.5 and 4.5. This range helps balance the fruit's sour and sweet flavors, preventing them from being too harsh. Additionally, it helps maintain the fruit's crispness. For example, when eating orange canned fruit, the segments stay intact and have a satisfying texture when bitten into, thanks to this ingredient. Without it, the fruit might become soft and lose its original texture after a few days.
It is also an essential ingredient in canned meat products. Whether it's braised beef in a can or black bean fish in a can, everyone wants the meat to have a good color and taste. Sodium dihydrogen phosphate dihydrate can bind with metal ions such as iron and copper in the meat, preventing these ions from causing discoloration. For example, in beef canned meat, adding it makes the meat appear more reddish and prevents it from turning dark or black. Additionally, it can make the meat texture more tender, preventing it from becoming dry and tough due to prolonged heating. The uniform texture and lack of crumbling when cutting open canned luncheon meat, which many people enjoy, is also partly attributed to it.
For some mixed canned foods, such as mixed vegetable cans, sodium dihydrogen phosphate dihydrate helps stabilize the condition of different ingredients. Vegetables come in various types, some preferring acidic environments and others alkaline. Adding this compound helps unify the environment inside the can, preventing some vegetables from becoming mushy while others remain hard. For example, in cans containing carrots and green beans, the individual colors and textures are maintained thanks to this compound's balancing effect.
However, the amount used must be carefully controlled. National regulations clearly stipulate that the addition of sodium dihydrogen phosphate dihydrate in canned foods must not exceed a certain standard, and the calculation is based on the anhydrous form. This is because excessive amounts may affect the taste of the canned food, causing an unpleasant flavor, and may also be harmful to health. Manufacturers strictly adhere to this standard during production, so there is no need for concern.
Storing sodium dihydrogen phosphate dihydrate requires careful attention; it must be sealed tightly and kept in a dry place. If it becomes damp, its effectiveness will diminish, and it may not function properly when added to canned goods. Therefore, manufacturers take special care to prevent moisture when storing this ingredient.
In summary, sodium dihydrogen phosphate dihydrate serves as a “regulator” and “preservative assistant” in canned foods, helping to maintain their taste, color, and quality, allowing us to enjoy ingredients from different seasons at any time. The next time you see this ingredient listed on a canned food label, you'll know it's the unsung hero that helps us enjoy canned foods to the fullest.

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