Products must maintain their integrity for the duration of their shelf life. The expected taste and texture of a product must be realized from manufacturing to consumption.
Meat, Poultry, Seafood (MPS) Open/Close
Enhanced shelf life can be achieved with the use of phosphates through sequestration of iron which delays the oxidation of fats and development of off flavors. Products with higher pH-values are at risk of faster bacterial growth. Processing that incorporate ingredients with too high pH-values for optimizing yields require more adjustment using phosphate blends that bring high protein activation and adequate pH-value. Selecting the right ingredients earlier in the development cycle will ensure proper formulation and ingredient performance.
The key is to select the right ingredients for function earlier in the development cycle that deliver optimal yield and texture with adequate shelf life. Reliable performance and consistent quality.
Phospate salts allow for the peptization of insoluble calcium in para-casein to sodium caseinate which helps extend shelf life. Sodium caseinate efficiently emulsifies the free fat and stabilizes the network during heat treatment. The heat treatment (pasteurization, retort, UHT) kills dangerous microorganisms which allows for the extended shelf life of process cheeses in comparison to natural cheeses.
A simple heat treatment can extend shelf life from days to weeks or months in good food safety level.
As the shelf life of dairy and plant-based beverages is extended, free calcium/magnesium will interact with proteins causing precipitation. High heat treatment of beverages leads to age gelation during shelf life due to disassociation of protein complexes and formation of a three-dimensional protein matrix which appears as a thick gel.
Phosphate salts help extend shelf-life of beverages through preventing protein to protein interactions, reactions with insoluble calcium salts and protein, stabilize pH in the system which prevent proteins from aggregating due to nearing the isoelectric point. They also slow the disassociation of protein complexes which leads to age gelation.