Polyphosphate blends
Acidity Regulators
Preservatives
Emulsifiers
E452
mixture of NaₙPₙOₓ and K variants
$1.94 ~ $2.91
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Polyphosphate blends?
Polyphosphate blends are multi-functional food additive mixtures of various phosphate salts, designed to enhance moisture retention, improve protein binding, and stabilize the texture of processed meat, poultry, and seafood products.
How is Polyphosphate blends made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception & Inspection | Receive, inspect, and quarantine individual phosphate raw materials (e.g., STPP, SAPP, SHMP, TSP) and other formulation ingredients. | Each incoming lot must be accompanied by a Certificate of Analysis (COA). Materials are sampled and tested for identity, purity, and key physical properties before being released for production. Reject any non-conforming materials. |
| 2 | Weighing & Dosing | Accurately weigh each raw material according to the specific blend formula using calibrated, high-precision scales in a controlled environment. | Critical Control Point. Scale calibration must be verified daily. The weighing process must be documented and cross-checked against the batch record to ensure formula accuracy. Ingredient sequence can be important. |
| 3 | Blending / Mixing | Charge the weighed materials into a large, clean, food-grade industrial blender (e.g., ribbon or V-blender). Mix for a validated, predetermined time and speed. | The blender must be thoroughly cleaned and inspected between different product runs to prevent cross-contamination. Blending time is critical to achieve a homogenous mixture and uniform particle distribution. |
| 4 | Screening & Metal Detection | Discharge the blended powder and pass it through a vibrating sieve and an in-line metal detector. | The sieve's mesh size ensures uniform particle size and removes any clumps or foreign bodies. The metal detector is a Critical Control Point to eliminate any potential ferrous and non-ferrous metal contaminants. |
| 5 | Packaging & Labeling | Fill the screened powder into designated, clean, food-grade packaging (e.g., 25kg bags, totes). Seal and apply a label with all required information. | Verify the final weight of each package. Ensure the correct label is applied with the product name, batch number, manufacturing date, and expiration date for full traceability. |
| 6 | Final Quality Control & Release | Take a representative sample from the finished, packaged batch and perform final QC analysis. | Test for critical parameters such as P2O5 content, pH (of a 1% solution), solubility, and bulk density against the product specification. The batch is only released for shipment after it passes all quality tests. Retain samples are stored. |
Technical Specifications
| Chemical Formula | mixture of NaₙPₙOₓ and K variants |
| Solubility | highly soluble in water; solubility varies with chain length |
| Storage Conditions | store in cool, dry (powder) or sealed (liquid), room temperature |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used in processed meats
seafood
dairy
baked goods
powdered mixes
improves texture
emulsification
water retention
pH & shelf life
Mechanism of action:
| Parameter | Polyphosphate blends |
|---|---|
| Functional Category | Water Retention Agent; pH Buffering System; Emulsifier; Chelating Agent |
| Key Ingredients | Sodium Tripolyphosphate (STPP); Sodium Hexametaphosphate (SHMP); Tetrasodium Pyrophosphate (TSPP); Sodium Acid Pyrophosphate (SAPP) |
| Mechanism of Action | Raises solution pH and ionic strength, causing myofibrillar proteins to repel each other, swell, and unfold, which exposes more water-binding sites. Chelates divalent metal ions (e.g., Ca²⁺, Mg²⁺) that cross-link protein chains, thereby increasing protein solubility and extraction. Dissociates the actomyosin complex into actin and myosin, significantly enhancing water-holding capacity (WHC). |
| Application Effect in Product | Increased cooking yield and moisture retention in processed meats, poultry, and seafood. Enhanced firmness, sliceability, and texture in sausages and deli meats. Reduced purge and syneresis during storage. Stabilized color and inhibited lipid oxidation by sequestering pro-oxidant metal ions. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Polyphosphate blends | Food Additive (Phosphate blend) | Mixture of various phosphate salts (e.g., STPP, SAPP). Directly interacts with muscle proteins (myosin). | Unmatched protein extraction, leading to superior moisture retention, emulsification, and cook yield. Highly effective at very low usage levels. | Can impart a soapy or chemical off-flavor if overused. Not considered "clean label". Adds sodium and is subject to strict regulatory limits. | Injected or tumbled meats (ham, poultry), processed sausages, seafood (shrimp), processed cheese. | For maximum performance in yield, texture, and fat emulsification where functionality is the top priority. |
| Carrageenan | Food Additive (Hydrocolloid) | Polysaccharide derived from seaweed. Binds water by forming a gel matrix within the product. | Excellent water binding capacity and improves sliceability. Generally flavor-neutral. Often perceived as a more natural ingredient. | Does not extract protein. Can create an undesirable gel-like or overly firm texture. Less effective at emulsifying fat. | Deli meats, poultry injection brines, dairy products, plant-based meat alternatives. Often used with phosphates. | To bind large amounts of water and improve sliceability with a non-phosphate ingredient, especially in low-fat products. |
| Modified Food Starch | Food Additive (Carbohydrate) | Chemically or physically altered starch (corn, potato, tapioca). Binds water via swelling and gelatinization upon heating. | Very cost-effective. Adds viscosity and can improve freeze-thaw stability. Widely available and has a neutral flavor profile. | No protein extraction. Can result in a pasty or starchy texture at higher concentrations. Functionality varies significantly by starch type. | Meat fillings, marinades, gravies, poultry brines. Used as a binder and texturizer. | For an economical way to manage moisture, control viscosity, and ensure freeze-thaw stability, especially in gravies or marinades. |
| Plant-based Fibers | Food Additive (Functional Fiber) | Insoluble fibers from sources like citrus, pea, or oat. Physically entrap water and oil within a fiber network. | Strong "clean label" and "natural" appeal. High water and oil binding capacity. Can contribute to dietary fiber content. | Can affect product color and flavor. Higher usage levels often required. More expensive than traditional hydrocolloids or phosphates. | Ground meats (burgers), emulsified sausages, bakery, meat alternatives. | When a "clean label" declaration is essential and you need to bind both water and fat in a stable matrix. |
| Sodium Bicarbonate | Food Additive (Alkaline Salt) | Raises the pH of meat, increasing the net negative charge on proteins, which enhances water retention. | Extremely low cost and simple to use. Can improve tenderness in addition to moisture retention. | High risk of soapy off-flavor and discoloration. Does not extract proteins or emulsify fats. Can cause excessive browning during cooking. | Marinated thin meat cuts (e.g., velveting in Asian cuisine), some ground meat applications. | For a very low-cost method to increase moisture and tenderness when potential flavor and color changes are acceptable or manageable. |
Technical Documents
Available Documentation
Technical dossier and SDS available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications