Phosphates help retain moisture, proteins and structure in meat products. This helps preserve colour and juiciness for longer, supporting shelf life and flavour retention.
Commonly used phosphates include:
- STPP (sodium tripolyphosphate), a pH raiser widely used in blends
- SAPP (sodium acid pyrophosphate), used in moisture retention blends
- SHMP (sodium hexametaphosphate), which binds calcium and magnesium and helps preserve flavour and colour
- TSPP (tetrasodium pyrophosphate), used in moisture retention blends
These phosphates are often blended to achieve the best performance and properties. Our Carfosel products provide these blends.
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