Goway’s food-grade STPP, SHMP, and TSPP are formulated to lock in moisture, improve protein binding, and maximize yield — from frozen shrimp to sliced deli meats.
Looking for the seafood deep dive? See our authoritative guide: Enhancing Seafood Quality with Phosphates →
Yield loss and slicing waste are measurable. If moisture and bind aren’t controlled, profitability drops — even when product “looks acceptable.”
If you want proven seafood trial logic (shrimp/squid/fish fillets), reference:
Enhancing Seafood Quality with Phosphates.
Figure: Meat with vs without phosphate — improved yield, texture, and sliceability
Choose the solution based on your product type. Seafood and meat systems fail for different reasons — your phosphate strategy should match the mechanism.
Key challenge: ice crystal damage → protein denaturation → water leakage after thawing.
Our solution:
Key challenge: weak protein extraction → low cook yield, crumbly texture, and poor sliceability.
Our solution:
Phosphates improve yield and texture by balancing pH, ionic strength, and chelation. Our blends are designed to cover all three — because no single phosphate does it all.
| Mechanism | What It Does for Your Product |
|---|---|
| pH Adjustment | Moves meat pH away from the isoelectric point (~5.2) → more net negative charge → improved water binding and reduced cooking loss. |
| Ionic Strength | Unfolds myosin proteins → forms a stronger gel network that traps moisture during heating; improves bind and sliceability. |
| Chelation | Binds metal ions that catalyze lipid oxidation → preserves color and flavor during chilled/frozen storage; supports stability in seafood. |
High-purity additives for meat & seafood processing — with documentation available per batch.
Moisture binder for shrimp, fish, and meat systems; supports yield and texture.
View SpecsChelator for texture stability and oxidation control; useful in seafood and emulsions.
View SpecsProtein modifier to strengthen bind in emulsified meats; supports sliceability.
View SpecsProcess support for specific meat systems (color/curing acceleration depending on formula).
View Specs
Need a custom phosphate blend for your product (shrimp / beef / sausage / deli meat)?
Contact our food application engineers.
International buyers need audit-ready documentation and consistent specs. We support labeling, destination-market compliance, and per-batch traceability.
Choose the path that matches your role — we’ll respond with the right blend, dosage logic, and documentation set.
Food Safety System
Risk Control
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