The up to date Meat Industry

Bufferphosphaten® 60151 or 60152


 

Owing to the combined use of PH LIQUID® and Bufferphosphate® 60151 or 60152 a buffer is formed which keeps the essential pH on its correct value even under unfavourable circumstances.

Together with PH LIQUID® which is an acid medium, the mildly alkaline Bufferphosphate® 60151 or 60152 form a buffer of the described pH which maintains its pH very effectively and even under unfavourable circumstances.

The purpose of Bufferphosphate® 60151 or 60152

Apart from the above-mentioned buffer-action on the pH, the Bufferphosphate® 60151 or 60152 also have a number of additional functions in meat-production.

These easily soluble phosphates also have a certain complexing action on calcium, magnesium and other cations. This means that when hard water is used, the latter is softened by the Bufferphosphate® 60151 or 60152 without the inconvenience of precipitation which is often the case with other phosphates.

Due to its special structure which allows the formation of hydrogen-bridges the Bufferphosphate® 60151 or 60152 has a very strong water-binding-capacity. This water is phisico-chemically bound and is therefore not inclined to liberate this water after a relatively short time, which is often the case with other phosphates. As a result of the water-binding capacities and the stability of the phosphate-combination also the saponification and rancidy of the fat are avoided.

Furthermore, these Bufferphosphate® 60151 or 60152 have a strong emulsion-capacity which causes the fat, which was liberated in the processing, to be firmly emulsified, thus providing much more stabile fat-water-emulsions which improves the water-retention considerably.

Package: 25 Kg or 50 Lbs paper bags on pallets.

Advantages:

  • Significantly increases yield and water binding during processing and freezing.
  • Prevents drip and moisture loss during shelf-life.
  • Stabilizes color, taste and appearance.
  • Increases tenderness and flavor during shelf-life.
  • Contributes to significant binding and homogenizing giving a good spread of fat and water.
  • Prevents nutritional loss during shelf-life.
  • Prevents glazing appearance during shelf-life.
  • Prevents microbial growth.

Kosher: Kosher and Hallal product.


Ph advantages

 Slowing down bacterial growth in liver preparations in block and pot form, cooked sausage and heated ham preparations.


Vacuum packed with shelf life of 3 months to 1 year depending on product and the core heating temperature for export purpose, with a maximum storage limit for the purchaser.

  • Laboratory tests on the above production line preparations with a buffer system consisting of PH Liquid and phosphate buffer 60152.
  • The growth of pathogenic bacteria is slowed down substantially in the above preparations by using the buffer system consisting of PH Liquid and phosphate buffer 60152.

Total bacterial growth after storage with buffer system consisting of PH Liquid
and phosphate buffer 60152, 3-6-9-12 months, fridge t°:0°C max. 3°C.

Total bacterial growth after storage with buffer system


 

 

 

 

 

 

 

 

 


More technical information under construction.


Contact information:
E-mail: info@ph-liquid.com

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