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
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 to better performance…
nice info.
Thanks for the information!
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.
Thanks Amelia, yes actually we blend it with STPP to create a phosphate blend
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 capacity of meat increases.
Is this you need to know…
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