The Significance of Agglomerated Phosphates in Food Processing
There are three methods used for manufacturing phosphates:

Since the optimum temperature for the extraction of muscle protein is 25&Mac251; to 32&Mac251; F (Oscar Mayer patent published in 1963), the low temperature solubility threshold of agglomerated phosphates is very advantageous for both the processor and the consumer.

Just as important is the fact that agglomerated phosphates are highly salt tolerant. Textbooks have always called for phosphate to be dissolved in water first when making an injection or marinade solution. However, today many processors purchase complete pre-blends, especially marinades, which contain phosphates as well as salt, thus requiring simultaneous dissolution of both components.