The discussion revolves around the reasons for adding various food ingredients, specifically pentanatrium triphosphate and others like blue vitriol, manganese sulfate, potassium iodide, and zinc sulfate, in food manufacturing. The scope includes nutritional value, food preservation, and the roles of these compounds in food texture and safety.
Participants express differing views on the validity of certain ingredient names and their uses in food. There is no consensus on the role of all listed ingredients, particularly blue vitriol, which is contested as a food additive.
Some claims about the ingredients depend on specific definitions and may not account for all possible uses or contexts in food manufacturing.
aroc91 said: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