Phosphates are a multifunctioning ingredient. The function of phosphates is primarily moisture management, but that moisture management cascades into other properties such as texture improvements, viscosity changes and even in some cases affecting product color, says Jeff Sindelar, associate professor in the department of animal sciences at the University of Wisconsin in Madison.
Phosphates also act as an antioxidant, bind water, improve and stabilize color, prevent off flavor, prevent purge and improve tenderness, adds Wes Schilling, professor of food science for Mississippi State University.