date:Jun 15, 2015
ds is achieving similar functionality at a lower usage level and a higher cost-savings. Another benefit seen when using potassium lactate blends is a higher cut resistance, which means better slice-ability in deli meats.
Phosphates are also being reduced for clean labeling purposes. In processed meats, phosphates function to increase ionic strength and chelate divalent cations. These functions help maintain and increase pH, and improve texture and water-holding capacity.
The European Food Safe