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