PVC Nasal preformed Endotracheal Tube
We manufacture the various medical instrument tracheal tube, such as ett oral preformed, nasal Endotracheal tube, tracheal tube with cuff,pvc tracheal tube for hospital etc. meet all ISO standards and supply high level clinical protection to different ages patients.
Oral Preformed Cuffed Endotracheal Tube is inserted through the mouth into the trachea and connected to a ventilation device to secure an airway. It helps the respiration of the patients who are under clinical anesthetic treatment or in emergent rescue and improve their respiration function. The product is intended for single use only. These anatomically shaped tubes have a high-volume, low-pressure cuff in both cylindrical and tapered styles and are designed to provide an optimal seal at low pressures.
Features
Ett- Nasal Preformed,Nasal Intubation Tube,Tracheal Tube For Surgical,Nasal Endotracheal Tube Hangzhou Trifanz Medical Device Co., Ltd , https://www.cfzmeds.com 1 Overview
Phosphate is mainly used as a nutritional supplement in foods. Improves the texture and texture of food by retaining water, moisturizing, bonding, plasticizing, thickening, compatibilizing, improving rheological properties and bismuth and metal ions.
Phosphate is the most widely used food quality improver in the world, and it is increasingly used in various fields of processed foods, which plays an important role in improving and improving food quality.
2 The main role of phosphate in food
2.1 Chelation
Phosphate can chelate calcium, magnesium, iron, copper and other ions. The ability of several typical phosphate chelate and metal ions is shown in Table 1.
2.2 pH adjustment, buffering
Various phosphates have different pH values. From pH=4 to pH=12, various phosphates can be combined in a certain ratio to obtain buffers with different pH values ​​to meet the acidity regulation and stability of various foods. Among them, orthophosphate has the strongest buffering effect.
2.3 Emulsification and dispersion
Prevent protein and fat separation, increase adhesion, improve the structure of the mixture, and make the food tissue soft and juicy.
2.4 Protein water retention
Prevents protein denaturation, phosphate solubilizes on the surface of food tissue, and forms a layer of condensed protein when heated, thereby improving moisture retention.
2.5 anion effect
The anion in the phosphate is a phosphate ion, which can bind to the calcium on the accessory protein complex, and can also participate in the ion bridge between the molecules of the protein, thereby preventing gel formation and extremely strong dispersion. Peptization and emulsification.
3 Phosphate application in food processing
3.1 Application in meat products
In the previous article (see the article "Plase in the application of phosphate in meat products" in the March 2003 issue of the journal), the phosphate ion increases the ionic strength of the meat, 2 changes the pH value 3, and the metal ions in the meat 4 Dissociation of actomyosin in meat to improve the water retention of meat, ensure the tenderness and original flavor of meat, inhibit the oxidative deterioration of meat products and prolong the shelf life.
3.2 Application in noodle products
Phosphate can increase the water absorption capacity of starch when processing noodles and instant noodles, enhance the water swelling ability of gluten protein, thereby increasing the water holding capacity of the dough, improving the elasticity of the noodles, smoothing the taste and having the gluten, rehydration and resistance to boiling. The buffering properties of the phosphate stabilize the pH of the dough, prevent color, deterioration, and improve the flavor and mouthfeel of the noodles. The characteristics of phosphate chelate and metal ions make the facial protein form a network structure, enhance the noodle gluten and improve viscoelasticity. In the processing of baked goods, the most important use of phosphate is to neutralize the reaction with alkaline substances and release the gas. Loose agent. In addition, phosphates are used as flour conditioners, dough improvers, buffers, and yeast nutrients.
3.3 Application in aquatic product processing
The anti-oxidation effect of phosphate can prevent the shrimp head from becoming black and falling off, preventing the spoilage of fish balls, shrimp balls and crab meat, and maintaining the original flavor and nutrition of aquatic products. The water-holding property of phosphate effectively improves the water retention capacity of aquatic products, reduces the thawing loss during processing, and makes the gravy of aquatic products richer and tastes fresher.
Phosphate is used in combination with carbohydrates as a cryoprotectant to effectively prevent the freezing denaturation of fish gill products.
3.4 Application in beverages Phosphate is used in juice drinks. It can keep vitamin C stable, prevent oxidation of juices, stabilize suspension and avoid sedimentation, prevent color change and oxidize and spoil. In carbonated drinks. Phosphate blocks the metal ions in the water, prevents the beverage from oxidizing, changing, and discoloring, making the product stable for a long time, and keeping the CO very good.
3.5 Application in dairy processing
Phosphate prevents the separation of milk fat from the aqueous phase, denatures and solubilizes the protein, thereby preventing gel formation. The complex phosphate is the best acidity regulator in reducing milk processing. The dispersion and emulsification of phosphate makes it widely used in cheese production to form a uniform and smooth structure of cheese products.
4 Phosphate market outlook
Food phosphate is safe and non-toxic. It has the functions of supplementing calcium, supplementing iron and supplementing zinc, and phosphate is the basic substance of the human body's synthetic cell wall. Therefore, the application of phosphate in food processing is more and more extensive, and the market demand is increasing.
At present, the food phosphates that have been developed and used include sodium salt, potassium salt, calcium salt and special function iron salt, zinc salt, etc., and the application fields include meat products, pasta products, seafood products, milk products, beverages and the like. There are more than 30 commonly used varieties, and the variety of compound phosphates is more numerous, and there are more than 300 varieties in the Japanese market alone. The market consumption of food phosphates is growing rapidly. In 1990, the world's food phosphate consumption has exceeded 700,000 tons. As China's food processing and research on phosphate applications start late, domestic phosphate consumption has grown more rapidly in recent years. In the 1960s and 1970s, only a few foods added phosphate, and in the 1980s, food phosphate was widely developed. There are more than ten varieties, and there are more than 30 varieties of food phosphate in the 1990s, which is close to the level of developed countries. The annual consumption of the market is more than 50,000 tons. Although the increase is large, the gap between the developed countries is still great!
In recent years, China's food industry has developed at an average rate of more than 10% per year. In particular, the production of convenience, fast food and various types of cooked foods has increased substantially, which has led to a growing demand for phosphate consumption, coupled with growing export demand. There are huge business opportunities in the food phosphate market.
Henan Dayuan Food Additive Co., Ltd. Tel 0371-66080000 QQ 835880000 
