Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products. They function by increasing the pH of the meat, which increases WHC and protein solubility, which are both good for maximizing cooking yields and bind strength of cooked meat products.
Phosphates also increase ionic strength, which increase WHC by direct binding of water to the phosphates. Phosphates are the only ingredient, other than salt, to alter meat proteins to improve WHC and protein extraction.