Phosphates are very popular ingredients to use in meat and poultry products due to their ability to improve water binding, protein functionality and flavor stability. The use of phosphates in meat and poultry products is advancing, but restricted.
“The agglomerated phosphate blends that are available allow for application-specific phosphates that can be used to maximize quality,” explains Wes Schilling, professor of food science at Mississippi State University in Starkville, Miss. “The possibilities are great, but are not often used due to price. Monophosphates, diphosphate, triphosphates and hexametaphosphates have different functions including buffering capacity, water-holding capacity and chelating metals. Phosphates also function as an antioxidant when color needs to be preserved.”