Polyphosphates

What they do

Phosphates are functional additives that help meat proteins bind and hold water. Among the ingredients used for this purpose in meat, phosphates are the most effective. The product comes out with a better, more stable texture.

Where they're used

Mainly in cooked products, such as cooked ham and cooked salami. They're used by cured-meat makers and processors who want to lose less weight when the product is cooked or smoked.

How to choose and use them

The phosphates used in meat are mainly diphosphates (E 450), triphosphates (E 451) and polyphosphates (E 452). Check the technical specification to see which ones the product contains. The dose depends on the blend and on the product you make, so follow the manufacturer's dose.

What to keep in mind

• In the ingredients list, the phosphate is written with the category of its main function and its name or E number.
• Lab analysis measures total phosphorus and can't tell the meat's own phosphorus from added phosphate. So stay within the manufacturer's dose: in the analysis, the meat's own phosphorus shows up together with what you added.

For ham and roasts cooked in shape we also have elastic meat netting. You'll find other additives and how they're labeled in meat additives.

Tell us what meat product you make and how much meat you process per week, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.