Food Phosphates for Meat & Seafood Applications
Tailored Solutions for Moisture Retention, Texture Improvement, and Yield Maximization.
Overcoming Yield Loss & Texture Issues
In the competitive meat and seafood industry, maintaining moisture retention is critical for profitability.
Manufacturers often face challenges such as high cooking loss, dry texture after processing, and poor sliceability. These issues not only affect the sensory quality but significantly impact your product yield.
- ✅ Prevent Water Loss: Lock in natural juices during thawing.
- ✅ Improve Sliceability: Enhance protein binding structure.
- ✅ Natural Texture: Avoid “rubbery” mouthfeel.
Figure: Significant yield improvement with Goway Phosphate Blend
The Science: How Phosphates Optimize Meat Protein
Goway’s food-grade phosphates work at the molecular level to restore the natural functionality of meat proteins.
pH Adjustment
By slightly elevating the pH of the meat, phosphates move the protein away from its isoelectric point, creating more space for water molecules to bind.
Ionic Strength
Increasing ionic strength helps to “unlock” the actomyosin structure (muscle fibers), allowing for deeper penetration of brine and marinades.
Chelation Effect
Effectively sequestering metal ions to prevent oxidation and color degradation, ensuring your product looks as good as it tastes.
Recommended Products
High-purity additives for Meat & Seafood Processing
STPP Food Grade
Sodium Tripolyphosphate. The primary agent for moisture retention and yield.
View SpecsTSPP Food Grade
Tetrasodium Pyrophosphate. Powerful protein modifier for emulsified meat.
View SpecsNeed a custom blend? Contact our chemical engineers for formulation support.
ISO 22000
Certified Safety
HACCP
Global Standard
HALAL
Muslim Compliant
KOSHER
Jewish Compliant