Why It Matters
Processors of bacon, ham, poultry, shrimp and surimi buy alkaline food phosphates by the drum and tote to raise pH above the protein isoelectric point, solubilize myofibrillar protein and lock brine water into the muscle. This raises cook yield and reduces purge — a high-frequency, large-volume procurement category with no consumer-DIY overlap
Solution Approach
Processors of bacon, ham, poultry, shrimp and surimi buy alkaline food phosphates by the drum and tote to raise pH above the protein isoelectric point, solubilize myofibrillar protein and lock brine water into the muscle. This raises cook yield and reduces purge — a high-frequency, large-volume procurement category with no consumer-DIY overlap RawSource supplies the base chemicals that go into these programs. We can help with product selection, grade matching, and sourcing from multiple origins for supply security.
Typical Formulation Workflow
1
Process & Compliance Review
Map the application and contact points, and confirm food-grade and regulatory status (FCC/USP, Kosher/Halal, allergen) for every input.
2
Ingredient & Grade Selection
Select the right grade of acidulant, preservative, emulsifier, stabilizer, or processing aid for the formulation, label, and sensory targets.
3
Bench Trial & Dosing
Validate use level and performance in a bench or pilot batch, and specify packaging and lot traceability suited to food-safety requirements.
4
Quality & Shelf-Life Validation
Verify finished-product quality, microbial stability, and shelf life, and lock the spec with a CoA and document control for audits.
Recommended Chemistries (5)
Sodium Tripolyphosphate (STPP)
CAS 7758-29-4
Acids & Salts
Chelation / Sequestration
Raises meat pH and sequesters Ca/Mg ions, solubilizing myofibrillar protein so the muscle binds and holds added brine water — the workhorse meat/seafood water-binder
Melting Point: 622 °C Density: 2.52 g/cm3 Solubility: Freely soluble in water. Insoluble in ethanol
Full Details
Tetrasodium Pyrophosphate (TSPP)
CAS 7722-88-5
Acids & Salts
Chelation / Sequestration
Fast-acting alkaline pyrophosphate that dissociates the actomyosin complex, opening protein structure for rapid water uptake
Melting Point: 988 °C Boiling Point: Decomposes Density: 2.45
Full Details
Sodium Hexametaphosphate (SHMP)
CAS 10124-56-8
Specialty Additives
Chelation / Sequestration
Long-chain polyphosphate that chelates metal ions and buffers the brine, supporting protein hydration and emulsion stability
Physical Description: Polymeric sodium metaphosphates: Clear hygrosco… Solubility: CLEAR, HYGROSCOPIC GLASS; MP 628 °C; SOL IN WAT… Decomposition: When heated to decomposition it emits toxic fum…
Full Details
Potassium Tripolyphosphate
CAS 13845-36-8
Acids & Salts
Chelation / Sequestration
Potassium analog of STPP delivering the same protein-solubilizing and water-binding action in reduced-sodium brine formulations
Solubility: Very soluble in water PH: Between 9,2 and 10,5 (1 % solution)
Full Details
Trisodium Phosphate
CAS 7601-54-9
Acids & Salts
Chelation / Sequestration
3262 (SODIUM PHOSPHATE, TRIBASIC) · Class Strongly alkaline buffer that lifts pH to increase the protein's water-holding capacity in marinades and injection brines
Melting Point: 77 °C Boiling Point: The hydrate loses 11 moles of water at 100 °C Density: 1.62 at 20 °C (Hydrate) 2.52 anhydrous
Full Details