A Buffering Phosphate for Acidic Marinades

JOHA® T New is an agglomerated blend of select Sodium Phosphates and designed to increase marinade pH without interfering with desired end product flavor. JOHA® T New should be used in combination with BRIFISOL® 512 at a ratio of 70/30 to 50/50, (BRIFISOL® 512 / JOHA®T New) depending on total acidity.

It is important to remember that, for phosphate to be fully functional, the salt addition should be greater than or equal to the permitted phosphate level. Low salt levels frequently result in various product defects such as reduced yield and diminished shelf life. Although government regulations allow marinade temperatures up to 50º F, lower temperatures are more desirable. Agglomerated BRIFISOL® phosphates have been specifically developed to enable the brine temperatures well below freezing without any detrimental effect on yield or shelf life of the finished product.

BRIFISOL® 414 The Premier Emulsion Phosphate

Improved emulsion stability, increased cook yield, reduced giveaway, decreased rework.

When emulsion products are processed from fresh frozen meat or poultry, BRIFISOL® 414 will improve the emulsion stability and effectively prevent many common storage problems.

In coarse ground products, BRIFISOL® 414 ensures clear particle definition and reduces the unsightly “greasing out”, frequently found during the heating of coarse ground smoked sausage products. BRIFISOL® 414 also offers considerable antioxidant effects and ensures the characteristic “snap”, typical of “Old World” frankfurters in natural casings.

Additionally, there will be much less heat development in the emulsifier (mincemaster) because the viscosity is reduced, the emulsion stability increased and protein denaturing due to friction minimized. Due to the improved emulsification provided by BRIFISOL® 414, purge in vacuum packs is noticeably reduced, shelf-life increased and “give-away” minimized.

Iowa State University reported as early as 1988 that "... BRIFISOL® 414 addition... resulted in significantly higher cook yields and juiciness scores than any other phosphate tested...”. BRIFISOL® 414 remains the emulsion phosphate Europe's Wurstmachers prefer!