Removing Phosphate Without Loss of Function - Keys to the successful implementation of alternatives to traditional food phosphates in processed ...
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Removing Phosphate
Without Loss of Function
Keys to the successful implementation of alternatives
to traditional food phosphates in processed meats
corbion.com/meatandpoultryRemoving Phosphate Without Loss of Function Keys to the successful implementation of alternatives to traditional food phosphates in processed meats. The consumer movement toward more natural or “clean label” products has led meat processors to part ways with numerous tried-and-true synthetic ingredients over the past decade or so, including “-ate” and “-ite” ingredients like potassium sorbate, sodium nitrite and sodium erythorbate. While many of those traditional ingredients are becoming far less common in processed meat formulations, one has proven especially difficult to replace: phosphates. The challenge meat formulators face in replacing any ingredient is avoiding the loss of important functionalities, or introducing unintended, unwanted secondary effects. Today’s shoppers want a shorter, more understandable ingredient label, but they don’t want to trade away product quality and an enjoyable eating experience in order to get it. Neither do manufacturers want to move backward in terms of efficiency and profitability. Phosphates have been valued by the industry for nearly 50 years for their outstanding ability to provide an effective, low-cost method of binding water in processed meats. Enhancing a product’s ability to bind water results in higher cook yield and increased moistness and juiciness. It also helps reduce purge – the unappealing liquid that can collect inside the meat packaging while on retail display. At a dosage rate with a regulatory limit of 0.5 percent of the formula weight, phosphates interact directly with muscle fibers, loosening protein structures, creating space for water to occupy and opening up charged sites that allow water to easily bind. They also work synergistically with salt to improve cook yield and meat texture. This gives the end product greater succulence, something that any consumer can appreciate, whether they read the ingredient list or not. The functionality delivered by phosphates, however, goes much further than simply binding water in the product. In addition to increasing cook yield and reducing purge loss, phosphates also improve texture, increase ionic strength and promote better flavor and color stability by providing an antioxidant effect. That’s a lot for a single additive to do, and the search for a natural substitute has come up short in several respects. REMOVING PHOSPHATES –2– CORBION
Water-binding alternatives Given the growing influence of the clean label movement and the strategic importance of responding to it effectively, formulators and ingredient suppliers have made numerous attempts to deliver viable alternatives to phosphate. Although phosphates provide many key functionalities in processed meats, most phosphate alternatives focus exclusively on binding water. The most common approach has been to create a gel to absorb and bind water within meat and poultry systems using any of a variety of clean label ingredients that include starches (such as potato, corn or maltodextrin), whey proteins, fibers (such as oat or plum fiber) or hydrocolloids (like carrageenan). These solutions are designed to increase yield and decrease purge, and while they do so effectively, they tend not to promote optimal texture in the final product, which can compromise performance in other ways during processing. Texture and sliceability Product texture is, of course, a major factor affecting the way a consumer experiences any food product. In meat and poultry products, tenderness is desirable, but too much softness (i.e., softness to the point of being mushy) is not. Firmness in balance with tenderness is part of what constitutes ideal meat texture. However, too much firmness creates a rubbery texture, which is considered unpalatable by most consumers. Texture is also a key influencer of economic efficiency, as well. Processed meats that include clean label water-binding ingredients often tend to become overly soft in texture, which leads to poor sliceability, a higher percentage of torn, unsellable product and increased food waste. The complex structure of muscle tissue and the degree to which these structures open up to accommodate water depends on a number of factors, including product temperature, salt content and pH. Each of these also have an influence on product shelf life. Shelf life and the role of pH The pH of meat and poultry plays a significant part in determining the product’s ability to retain moisture. As pH increases, so does water-binding capacity. Phosphates are commonly used to raise meat pH levels in order to contribute to higher yields and purge reduction. A by-product of raising pH levels, however, is a greater susceptibility to the outgrowth of spoilage and pathogenic organisms; higher pH and higher moisture content creates an environment that is more hospitable to microbes. REMOVING PHOSPHATES –3– CORBION
Conversely, lowering pH helps discourage bacterial growth, but it also
results in a loss of moisture, creating a tougher, less appealing product
for the consumer.
Antioxidant activity is an inherent benefit of phosphates. Phosphates
chelate compounds that accelerate oxidative rancidity. Most clean label
phosphate alternatives provide no antioxidant effect.
A synergistic solution
Due to the unique, multifunctional benefits provided by phosphates —
as well as the complex interdependencies affecting moisture content,
texture and flavor in processed meat and poultry — finding a single,
natural ingredient that can match the performance of phosphates
has long challenged the industry. But a solution developed by leading
ingredient supplier Corbion is demonstrating the ability to deliver a yield/
texture/antioxidant combination comparable to phosphate.
Corbion’s approach is essentially an extensively researched blend of
clean-label components that provides all the functionalities of
phosphate (yield, texture, antioxidant). The patent-pending solution,
called Verdad® Avanta® Y200, combines specially selected and
tested pea protein, citrus flour and natural flavor in a way that
effectively balances functionalities provided by protein, plant-based
fiber and natural antioxidants. The company’s research shows that
the solution allows meat processors to improve cook yield, create
optimal meat textures and extend product color and flavor associated
with freshness.
Verdad Avanta Y200 was tested in Figure 1: Cook yield comparisons with Verdad® Avanta® Y200
an oven-roasted turkey product
at 0.55% against no phosphate, 100
0.5% sodium triphosphate (STP) 98
and two common competitive 96
phosphate alternatives. Results 94
of the study showed that Verdad 92
Avanta Y200 provided 93.1% cook
90
yield compared to 96.1% for STP,
88
and 92.7% and 91.7% for the
86
two competitive products.
While the Corbion solution did 84
not match the level of cook yield 82
achieved with phosphate, it was 80
extremely close to phosphate Negative control 0.5% STP 0.55% Verdad Avanta Y200
0.7% Mkt Competitor A 1.0% Mkt Competitor B
functionality and outperformed
the competitive solutions.
REMOVING PHOSPHATES –4– CORBIONA second oven-roasted turkey Figure 2: Verdad® Avanta® Y200 Cook Yield
study compared the effects of
using Verdad Avanta Y200 at 100
0.55% against no phosphate and 98
0.5% STP. (See Fig. 2)
96
No phosphate resulted in a cook
94
yield of 91.8%, compared to
98.7% for STP and 96.4% for 92
Verdad Avanta Y200.
90
The ability to improve slicing yield 88
was also studied by Corbion,
86
comparing the percentage of Negative control 0.5% STP 0.55% Verdad Avanta Y200
whole, intact slices that resulted
when using Verdad Avanta Y200
at 0.55%, STP at 0.55% and
Figure 3: Slice yield comparisons with Verdad® Avanta® Y200
two competitive products at
recommended use levels. The 100
study demonstrated that the
80
Corbion solution matched STP
60
in achieving 100% slicing yield,
compared to 96.7% and 70% 40
for the competitive products.
20
Sensory tests compared key 0
attributes, including saltiness, Negative control 0.5% STP 0.55% Verdad Avanta Y200
0.7% Mkt Competitor A 1.0% Mkt Competitor B
sweetness, firmness, juiciness
and textural desirability in turkey
products using 0.5% STP and
0.55% Verdad Avanta Y200. Figure 4: Sensory — Difference from control
Results demonstrated 7
no appreciable difference
6
between the two treatments in
any of the sensory attributes. Slightly more 5
(See Fig. 4)
No difference 4
Slightly less 3
2
1
Saltiness Sweetness Firmness Juiciness Textural
(Hardness) desirability
0.5% STP 0.55% Verdad Avanta Y200
REMOVING PHOSPHATES –5– CORBIONConclusions: The state of the art The multidimensional efficacy of phosphates in processed meats has so far proven impossible to replicate. In most cases, processors have had to sacrifice one or more important attributes of product quality or performance such as texture, slicing yield or color stability in order to deliver a product that meets the requirements of label-conscious consumers. The trade-offs that come with foregoing phosphates in order to pursue clean label market opportunities are significantly diminished when turning to an alternative that balances cook yield, texture and antioxidant needs, as does Corbion’s newest solution. Research data attests to the ability of the synergistic protein/starch/antioxidant combination provided by Verdad Avanta Y200 to rival phosphate performance in key metrics such as cook yield, while also delivering optimal texture, and slicing yield performance. This advance represents a significant milestone in the meat industry’s journey toward meeting consumers’ demand for foods that deliver quality on their terms. For more information, please contact: Stephanie Carlson Global Marketing Communications Manager, Meat +1 (913) 890 5446 stephanie.carlson@corbion.com Background information: Corbion is the global market leader in lactic acid, lactic acid derivatives, and a leading company in emulsifiers, functional enzyme blends, minerals, vitamins and algae ingredients. We develop sustainable ingredient solutions to improve the quality of life for people today and for future generations. For over 100 years, we have been uncompromising in our commitment to safety, quality, innovation and performance. Drawing on our deep application and product knowledge, we work side-by-side with customers to make our cutting edge technologies work for them. Our solutions help differentiate products in markets such as food, home & personal care, animal nutrition, pharmaceuticals, medical devices, and bioplastics. In 2018, Corbion generated annual sales of €897.2 million and had a workforce of 2,040 FTE. Corbion is listed on Euronext Amsterdam. For more information: www.corbion.com REMOVING PHOSPHATES –6– CORBION
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