Enhanced shelf life can be achieved with the use of phosphates through sequestration of iron which delays the oxidation of fats and development of off flavors. Products with higher pH-values are at risk of faster bacterial growth. Processing that incorporate ingredients with too high pH-values for optimizing yields require more adjustment using phosphate blends that bring high protein activation and adequate pH-value. Selecting the right ingredients earlier in the development cycle will ensure proper formulation and ingredient performance.
The key is to select the right ingredients for function earlier in the development cycle that deliver optimal yield and texture with adequate shelf life. Reliable performance and consistent quality.