Meat, Poultry, Seafood
Balancing meaningful sodium reduction with an appealing taste profile is no small feat in meat, poultry, and seafood products. Many salt substitutes either fall short on flavor or introduce complex ingredient lists that erode label transparency.
If salt levels are reduced, a replacement is necessary in order to achieve a comparable effect on the final product. Potassium phosphate blends are an effective option to achieve the desired functionality and profile in your reduced-sodium product.
Benefits include:
- Promotes functional protein extraction
- Same water activity as sodium-based solutions
- Stable in emulsions and whole-muscle products
- Promotes functional protein extraction