AT THE INTERSECTION OF TEXTURE AND PROCESSING, YOU WILL FIND STABILITY. Phosphate functionality is an important contributor to realizing optimal stability in food. The ability to interact with proteins and to sequester metal ions work to protect and activate proteins help to deliver a stable product.
Stability is achieved only when processing hurdles and ingredient performance work in harmony. Stable products deliver the expected texture consumers demand. This is why food formulators need to look closely at their options and decide which provide the best results from all aspects – safety, storage, quality, and taste.
The experts at ICL Food Specialties are ready to troubleshoot any concerns you have and help develop the best possible formulation for your desired application.
