MPS
Knowledge of the effect of phosphates and salt (chloride) and salt replacements for hydration and solubilization of meat protein is especially important as typical phosphate-based meat formulations utilize higher salt dosage rates.
If salt levels are reduced a replacement is necessary in order to achieve a comparable effect on the final product. To a great extent this can be achieved utilizing potassium phosphate specialties and or reduced sodium phosphate blends.
Benefits include:
- Delivers equivalent yield in processed meats
- Same water activity as salt
- Stable in emulsions and comminuted products
- Promotes functional protein extraction
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