What are phosphates?

Phosphates are the Sodium & Potassium salts of Phosphoric acid. The Phosphoric acid is prepared from, naturally occurring, Phosphorus mineral deposits.

What do phosphates do?

Phosphates restore to the meat the phosphate balance originally present in the animal.
They allow the meat proteins to retain their naturally present water, thus promoting succulence and the retention of soluble proteins and minerals.
Through their interaction, with the proteins present in meat, phosphates may be used to improve slicing quality for reduced wastage.

Why are phosphates unique?

Phosphates are unique because they have a specific function in restoring the meat's own stabilising and binding properties - They do not bind water themselves.
Other ingredients may reduce water loss but they function by picking up the water, expelled from the meat, swelling and trapping it in the structure and, usually, giving an impaired eating quality.

Why use blends?

Three main phosphate groups are used in meat systems :-

• Di-phosphates
• Tri-phosphates
• Poly-phosphates

These groups have different properties relating to :- pH, solubility, buffering and activity. By blending the above, differing properties can be achieved, thus allowing systems to be tailored to meet specific requirements.
Whether it is reduced splitting, in sausages, or improved succulence in cooked ham,
Fibrisol has a bespoke system to match your requirements.