Conventional blending for phosphates is typically made through simple mechanical mixing. We featured chemically phosphates blend and found that some of them demonstrated superior functional properties. Regardless of solution temperature and brine concentration, the solubilities of various blends of phosphates were higher than that of the mechanical blends.
With this advantage, the use of chemically blended phosphate could reduce the usage level while achieving similar or better performance.
Phosphates are generally divided into two classes: orthophosphates containing a single phosphate anion atom and polyphosphates containing two or more phosphate anion atoms. Among the phosphates, the polyphosphates, such as pyro‐, tripoly‐ and hexametaphosphates, have the ability to modify functional properties, such as water‐holding capacity, chelating ability on metal ions, emulsifying activity, antimicrobial activity, freeze‐thaw drip and cooking stability, and pH‐buffering capacity of food products. For this reason, polyphosphates have frequently been used to improve yield and quality, and to extend the shelf life of products in the various industries of poultry, meat and seafood.
It is also common to blend different pyro‐, tripoly‐ and hexametaphosphates in order to achieve superior functional properties, because of their chemical properties and their reactions with various constituents. In this sense, commercial phosphate products are distributed more as a mechanical blend of two different polyphosphates than as a single polyphosphate when used to improve the quality of food products.
Conventional phosphate blends (mechanical blend) of tetrasodium pyrophosphate [TSPP] and sodium tripolyphosphate [STPP]) are limited in application for some food products because of low solubility at low temperature and in salt brines. For this reason, specialty phosphates with high solubility and high functionality should be developed.
In recent years, the technology for preparing chemical phosphates to blend with different chain lengths without physical mixing was developed using advanced spray‐drying technology. An idea of chemical blending was introduced to bring more homogeneous composition, where all individual particles contain an equal proportion of active chemicals.
We developed phosphates blend used in the food industry such as processed meat, poultry, seafood in which have multiple effects: improve the retention of natural fluids and flavor in the animal muscle; It can increase tenderness and juiciness and improve cooked flavor, meanwhile reduce loss of meat fluids; oxidation control by chelating metal ions, and extension of shelf life of frozen surimi (cryoprotection). They also act as protein solubilizers to aid in binding processed meats. The recommended dosage is 0.3 to 0.5% only.
We developed phosphates blend used in the food industry such as processed meat, poultry, seafood in which have multiple effects: improve the retention of natural fluids and flavor in the animal muscle; It can increase tenderness and juiciness and improve cooked flavor, meanwhile reduce loss of meat fluids; oxidation control by chelating metal ions, and extension of shelf life of frozen surimi (cryoprotection). They also act as protein solubilizers to aid in binding processed meats. The recommended dosage is 0.3 to 0.5% only.
