Hi Friends, Just a quick question about phosphate.. I understand that phosphate like SHMP as a long -chain phosphate is added in sausage for WHC, chelating, emulsification purpose.. But I notice in some products, manufacturers actually use potassium metaphosphate as the polyphosphate in the meat.. Could I know what's the advantage of that? Or if you have experience using Pot metaphosphate is welcomed to discuss under the topic. Much appreciated: slight_smile:
Question about phosphate application on meat
Hi Friends, Just a quick question about phosphate.. I understand that phosphate like SHMP as a long -chain phosphate is added in sausage for WHC, chelating, em…
Food R&D Emeritus reply
postedChemically and generslly potassium ions are more soluble than sodium ions so it will.do the job better .
Thats why in many applications the K salt is favored over the Na salt due to better performance..
Ufuk Ayyıldız reply
posted[quote="Roy, post:2, topic:12182"]
Thats why in many applications the K salt is favored over the Na salt due to better performance…
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nice info.
Cong reply
postedThanks for the information! :)
Amelia Greco reply
postedI agree, it has very good dissolution speeds in a cold environment. As well, it performs better in concentrated high salt brine and is usually blended with a sodium polyphosphate.
Cong reply
postedThanks Amelia, yes actually we blend it with STPP to create a phosphate blend :slight_smile:
Rahul Jain reply
postedI have no experience of meat products development but I read somewhere that Phosphates keeps the meat tender and enhances the juiciness of meat product so the water holding capacity of meat increases.
Is this you need to know..
Diego Romo reply
postedBesides solubility, it also has to do with the efforts to make a lower sodium content recipe, which is healthier and for long time the trend in savory products.
Kind regards