Stability is achieved only when processing hurdles and ingredient performance work in harmony. Stable products deliver the expected texture consumers demand.
MEAT, POULTRY, SEAFOOD (MPS) Open/Close
Flavor is stabilized due to less loss of original juices during processing Texture is stabilized and tenderness maintained as muscle fibers are modified. Promoting protein modification and achieving the required pH, proper water-binding capacity, and other specified product parameters is key for creating a product that is consumer accepted.
Critical to stability is to protect proteins during any heat treatment and allow their properties to achieve the desired texture for the duration of the product life. Phosphates have many functions and can help to improve emulsion and water binding properties of the protein.
Stability in dairy means improved emulsification of fat and water, fully dissolved and hydrated casein micelles and proper levels of phosphate salts used. Phosphate salts add stability to dairy products by sequestering divalent cations which improves stability through more efficient emulsification of the product and preventing calcium/magnesium/iron from interacting and destabilizing the proteins.
Gelation, flocculation, and burn on are common if protein performance is not maximized. Plant-based proteins are not as soluble as dairy proteins and can easily precipitate if not correctly buffered and protected from certain minerals.
Understanding processing parameters is paramount for protein stability success, as they have high influence on protein properties. Heat treatment (Pasteurization, UHT), Retorted dairy products undergo extreme temperatures and pressure with little agitation during processing. This is very stressful on the proteins and if the product is not formulated correctly, there will be protein agglomeration and precipitation. Overuse of phosphate salts can also lead to crystal formation due to solubility levels being surpassed.