Compound Phosphate (Compound moisture retention agent) is mainly used to improve the water holding capacity of meat products, prevent moisture loss during processing and storage, and thus improve the taste, tenderness and yield of the product.
These additives enhance the water binding capacity of the protein by interacting with muscle proteins, allowing meat products to maintain good texture and juiciness after heating or freezing.
Model: Super-Bind 700
Ingredient List: Sodium tripolyphosphate, Sodium Pyrophosphate, Sodium hexametaphosphate, Disodium dihydrogen pyrophosphate
Shelf Life: 36 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: The recommended addition is 0.3%-0.5%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind C50
Ingredient List: Sodium tripolyphosphate, Sodium hexametaphosphate, Carrageenan
Sodium d-isoascorbate, Edible Salt, Edible Glucose
Shelf Life: 24 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: It is recommended to add 1%-1.2%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind P27
Ingredient List: Sodium tripolyphosphate, Sodium hexametaphosphate, Sodium d-isoascorbate, Edible Salt, Edible Glucose
Shelf Life: 24 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: It is recommended to add 1%-1.2%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind K7
Ingredient List: Sodium Pyrophosphate, sodium tripolyphosphate, Disodium dihydrogenpyrophosphate, Potassium Polymetaphosphate
Shelf Life: 36 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: The recommended addition amount is 0.3%-0.5%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind P22
Ingredient List: Sodium tripolyphosphate, Sodium hexametaphosphate
Shelf Life: 36 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: The recommended addition is 0.3%-0.5%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind P50
Ingredient List: Sodium tripolyphosphate, Sodium hexametaphosphate, CarrageenanSodium d-isoascorbate, Edible Salt, Edible Glucose
Shelf Life: 24 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: The recommended addition amount is 2.0%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Model: Super-Bind XS-01
Ingredient List: Sodium tripolyphosphate, Sodium Pyrophosphate, Sodiumhexametaphosphate, Sodium d-isoascorbate, Edible Salt, Glucose
Shelf Life: 24 months
Standard code: GB26687
Scope of use: pre-made meat products, cooked meat products, frozen aquatic products, frozen aquatic crumbs and their products (including frozen pellet products, etc.). Please follow the regulations of GB2760 for other applications.
Usage method and dosage: It is recommended to add 1%, which is suitable for various processing technologies such as injection, chopping, rolling and kneading, soaking, etc.
Production Features
Anvil Mixing - K7
– Ability to quickly extract salt-soluble proteins from meat
– Crisp and tender taste
– Prevent fat and water separation
– Reduce weight loss during ripening
Tumbling - 700/P22/XS-01
– Has the ability to extract salt-soluble proteins from meat in a long-term and perfect manner
– Good kneading ability and rolling effect
– Strong water retention ability
– Reduced weight loss during ripening
Injection - P27/C50/P50
– Has the ability to extract salt-soluble proteins from meat in a long-term and perfect manner
– Good kneading ability and rolling effect
– Strong water retention ability
– Crisp and tender taste
– Reduced weight loss during ripening
Meat products
Application scenario display
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