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, emu…

1. Food R&D Emeritus reply

   Chemically 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…

2. Ufuk Ayyıldız reply

   [quote "Roy, post:2, topic:12182"] Thats why in many applications the K salt is favored over the Na salt due to better performance… [/quote] nice info.

3. Cong reply

   Thanks for the information! :)

4. Amelia Greco reply

   I 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.

5. Cong reply

   Thanks Amelia, yes actually we blend it with STPP to create a phosphate blend :slight smile:

6. Rahul Jain reply

   I 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 capaci…

7. Diego Romo reply

   Besides 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