A stable meat or poultry product will have a balanced formulation such that the selection of ingredients greatly influences quality. The use of phosphates will modify proteins to increase their water holding capacity which protects against moisture loss during freezing, thawing or cooking.

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.

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Nacho cheese


Multiple factors influence stability in dairy products: pH variation, water mobility, protein hydration, protein denaturation and processing.

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.

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Almond Milk Beverages


Consumers expect a homogenous beverage with a consistent viscosity and stability that does not require shaking of the product before use. The higher the level of protein in a beverage, the more difficult it is to stabilize during processing.

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.