Food Ingredients: Why Add Pentanatrium Triphosphate, etc.

[Osviux]

I was wondering why food makers add these ingredients into the food they make:pentanatrium triphosphate, blue vitriol, pentahydrate, manganese sulfate, monohydrate, potassium iodide, zinc sulfate?
Anyone?

 

[dx/dy=?]

Some of the names you have types are nonsense, and refer to hydrated states, not actual compounds. You may want to read up on "Hydrates".
The only two I know are used in food are KI and zinc sulphate, due to their ability to provide small nutritional value at low concentrations.
Blue Vitriol is a fungicide, but I have never heard of it being used in food manufacturing...

 

[aroc91]

Pentranatrium triphosphate (aka Pentasodium triphosphate) is a sequestrant and texturizer. It binds with metal ions in order to prevent oxidation. A texturizer is like a thickener and as the name implies, it only there to modify the texture (although pentasodium triphosphate may serve both purposes at once).

http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-308.pdf

 

[chemisttree]

Pentranatrium triphosphate (aka Pentasodium triphosphate) is a sequestrant and texturizer. It binds with metal ions in order to prevent oxidation. A texturizer is like a thickener and as the name implies, it only there to modify the texture (although pentasodium triphosphate may serve both purposes at once).

http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-308.pdf

It is used as a component of meat preservative to retain moisture.