Phosphates are designed to enhance the stability of specific food processes—primarily in meat and dairy products—through efficient emulsification.
In processed and cream cheese production, emulsifying salts are used to create a smooth, creamy texture and desirable melting properties.
Phosphates are a functional ingredient that affects the meat proteins to improve water-holding capacity and protein extraction which results in a meat product with better bind and improved texture.
BENEFITS
- Improves texture and firmness
- Improves the taste of the product
- Provides viscosity control and enhances meltability during heating
- Improves moisture retention
- Reducing sodium content
- Emulsification
- Protects proteins during cooking, preventing coagulation and precipitation
- Cost-effective
USES
Emulsifying salts play a key role in achieving high-quality products.
- Melted cheese, cream cheese, dipping sauces
- UHT-milk and cream
- Plant-Based milks and creamers
- Frankfurters, sausages, ham
- Poulrty
- Fish and seafood
