Abstract: The effect of sodium pyrophosphate,sodium hexametaphosphate,sodium tripolyphosphate on the texture and color of egg curd were studied in this paper.The texture and color character of egg curd could be improved significantly by three kinds of phosphates.The results revealed that the influencing order for the texture and color of egg curd was: sodium pyrophosphate > sodium hexametaphosphate > sodium tripolyphosphate. When the adding amounts were 0.174%( sodium tripolyphosphate),0.141%( sodium hexametaphosphate) and 0.124%( sodium pyrophosphate),the texture and color of egg curd were better,namely,the hardness,springness and color value could rearch 848.762 g,0.923 and 78.98 respectively.