The core application of phosphates in meat products

Phosphates are widely used because they can significantly improve the quality and processing performance of meat products in multiple ways:

1) Improving water retention and yield: This is one of the main functions of phosphates. It can relax the muscle protein structure and lock in more water by increasing the pH value of the meat system. This can significantly reduce the loss of moisture in meat during processing, freezing, and cooking, enhance the tender and smooth taste of the product, and increase the weight of the finished product.

2) Improving texture and taste: Phosphates can effectively dissociate the "myosin" that causes muscle stiffness, making the meat tender and tender. At the same time, it can also promote protein dissolution, form a more stable three-dimensional gel network, and improve the elasticity and slicing of sausage, ham and other meat products.

3) Antioxidant and extended shelf life: Phosphates can chelate metal ions (such as iron and copper) in meat, which accelerate fat oxidation. Through chelation, phosphates can delay the oxidation and rancidity of fats, thereby extending the shelf life of products.

4) Emulsification stability: When making emulsified meat products (such as Frankfurt sausages), phosphates can help mix fat and water more evenly, preventing the product from oiling out when heated and ensuring quality stability.

Qingdao Healthchem Biotech supply three main food grade Phosphates which is widely be applicated in the meat processing:  Sodium Tripolyphosphate(STPP)，Sodium hexametaphosphate(SHMP)，Sodium pyrophosphate.  Feel free to contact us for more information:  sales@healthchembio.com