Phosphate mixture is used in the production of cooked sausages. Food phosphate increases the moisture-holding capacity of meat, prevents the formation of broth-fat formations during heat treatment of sausages.

It is difficult to make high-quality cooked sausage at home without food phosphate. When using raw meat purchased at the market or in a store, we do not know the history of its origin, the time elapsed since slaughter, and many other factors affecting quality, and in fact we do not know its physical and chemical composition. Therefore, it is difficult to do without industrial production techniques at home.

We can talk for a long time about the harm or benefit of phosphate in the food industry, this is a controversial issue. In the production of sausages at home, the dosing of phosphate mixtures is important. At meat processing plants, most likely, the principle applies that more is better. The more sodium phosphate is added, the more moisture the sausage mince will retain. This can lead to the appearance of a soapy taste of sausages and a hard tar on the tongue. At home, there is no need to deceive yourself with the amount of output. We need sausage to be sausage - tasty and high-quality.

Phosphate mixture is a complex phosphate-containing product for optimal activation of meat protein, acceleration of the color formation process, increase in water-holding capacity and increase in the output of finished products. When using AlmaTex F17, there is no need to use phosphates in their pure form.

Technological functions:

• regulates the pH level of the meat system
• increases the water-holding and emulsifying capacity of muscle tissue proteins
• increases the yield and juiciness of the product
• improves the elasticity of products when portioned
• ensures stable quality with a high percentage of yield
• reduces moisture loss (syneresis) in packaged (sliced) form
• high technological activity of the additive ensures minimal dosing and high economic efficiency

Dosage: 3 g per 1 kg of minced meat.