The most functional phosphates are diphosphates (especially tetrasodium diphosphate - TSPP) because
they act on the actomyosin complex of meat protein right
away and have a high pH value. The use of TSPP
results in higher protein solubility which induces good
water-binding ability of proteins in comparison with the
application of polyphosphates (Molins, 1991; Zayas,
1997). On the other hand, solubility of TSPP is low
(Table 1). Therefore, longer-chain phosphates such as
STTP and SHMP are commonly used as a blend to
improve and optimize solubility and functionality in a
variety of meat product formulations. A phosphate blend utilized for
emulsified sausages contains predominantly short-chain
phosphates as required in such an application for improving
sausage emulsion water holding capacity and
stability.