Knowde Enhanced TDS
Identification & Functionality
- E Number
- E 451, E 450
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Highlights
Injected and marinated meat and poultry (Ham, marinated meat & poultry, frozen ckicken and turkey, etc.)
Improve moisture retention- Reduce cook-cool loss;
- Reduce purge during retail and distribution;
- Reduce thaw drip loss.
Improve texture development
- Bind meat pieces : Ensure the integrity of restructured products;
- Maintain natural juices and added flavors, protect color and inhibit onset of rancidity.
Emulsified meat and poultry products (Luncheon meat, frankfurters, precooked sausages, chicken nuggets, etc.)
Mainly texture development:- Solubilise the proteins responsible for emulsion development and stabilize the emulsion;
- Adapt the viscosity of raw paste;
- Bind meat pieces in restructured rolls.
- Benefits of phosphate salts
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Wet and dry processes. Recommended for producers of blends.
Technical Details & Test Data
- Effects on muscle proteins
Meat and poultry change after slaughter. The animal cell’s own phosphate compound (ATP - adenosine triphosphate) quickly decomposes. As a result, pH decreases, muscles contract (rigor mortis) and water is expelled. Prayon’s phosphates demonstrate comparable characteristics to the cell’s own phosphate. They act on muscles and restore uncontracted state, thereby enabling constitutive water to be retained.
