Food manufacturers incorporate various ingredients for specific purposes, such as nutritional enhancement, texture modification, and preservation. Pentasodium triphosphate, also known as pentanatrium triphosphate, serves as a sequestrant and texturizer, binding metal ions to prevent oxidation and retaining moisture in meat products. Potassium iodide and zinc sulfate are recognized for their nutritional benefits at low concentrations. Blue vitriol, primarily a fungicide, is not commonly used in food production. The discussion highlights the importance of understanding the role of these compounds, particularly the distinction between hydrated states and their actual chemical functions in food.
