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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, 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:

asked by @zhicong.kang • 6/29/2022

Answers (7)

asked by @roy • 6/29/2022
19

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..

@roy • 6/29/2022
4

@Roy said in question #12182:
Thats why in many applications the K salt is favored over the Na salt due to better performance…

nice info.

@admin • 6/30/2022
9

Thanks for the information! :)

@zhicong.kang • 6/30/2022
13

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.

@ameliag • 6/30/2022
3

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

@zhicong.kang • 7/12/2022
26

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..

@rahul.jain • 9/26/2022
30

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

@diegoromo • 2/23/2023