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GB26687-2011

phosphate compound

white powder, soluble in water

western sausages, emulsifier meat products, mince products and etc.

1: Retain nutrients and moisture of meat efficiently in cooking process, reduce the weight loss after cooking.
2: Improve meat products’ mouth-feel by uniting and compacting organization structure of meat.
3: Inhibit corruption of fat, prevent separation of fat and water in meat.
4: Enhance antibacterial ability of meat products to extend their storage period.

net weight 5kg in polyethylene bags, covered by corrugated boxes.

store in cool (around 20℃/68℉) and dry environment.

3years.