Why Agglomerated Phosphates in Food Processing?
There are three methods used for manufacturing phosphates:

Drum Drying:
• Most common and least expensive
• Typically results in dense particles
• Comparatively limited solubility

Spray Drying:
• Yields less dense particles
• Have a greater surface to volume ratio
• Will typically dissolve more quickly

Agglomeration:
• Results in particles looking like a sponge
• Dissolve very rapidly and completely

Agglomeration also results in two other advantages:
• Cold tolerant
• Salt tolerant

Optimum temperature for the extraction of muscle protein is 25º to 32º F (Oscar Mayer patent # 3076713, published in 1963).

The low temperature solubility threshold of agglomerated phosphates is very advantageous for both the processor and the consumer

Non-agglomerated phosphates tend to fall out of solution at brine temperatures approaching the freezing point while agglomerates can be used successfully in injection and marinade solutions at temperatures well below freezing.

Just as important is the fact that agglomerated phosphates are highly salt tolerant. “Textbooks have always suggested to dissolve phosphates in water first when preparing a brine. However, today many processors purchase complete blends, especially marinades, containing both, phosphates and salt, thus requiring simultaneous dissolution of both components.”

Agglomerated BRIFISOL® and BEKAPLUS® products are produced in our unique, technically advanced facility in Germany. The beneficial performance of these products in processed meat, poultry and seafood is well established. Effect of 10% salt solution at 33º F on the solubility of three types of phosphate. While cold processing is advantageous by itself, it is only in combination with a fully functional phosphate that results can be truly optimized.