Innophos launches phosphate blend that increases efficiency of brine pickup for poultry
According to the company, when used in poultry, OptiBind can help processors increase brine pickup by 19% compared to sodium tripolyphosphate to increase their products’ juiciness and flavor, as well as ensure higher cook yield after storage.
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Innophos (Cranbury, NJ) has introduced a new specialty phosphate blend called OptiBind as an alternative to sodium tripolyphosphate (STPP). According to the company, when used in poultry, OptiBind can help processors increase brine pickup by 19% compared to STPP to increase their products’ juiciness and flavor, as well as ensure higher cook yield after storage.
“Increasing moisture retention is a proven pathway to achieving greater profitability through increased yields, higher product quality, and increased customer satisfaction,” said Amr Shaheed, technical services & application development manager for Innophos in a press release. “Phosphates play a critical role in increasing moisture retention, both in the meat itself through brines and marinades and in any breadings or coatings. Innophos has a depth and breadth of phosphate expertise.”
Citing the National Chicken Council, Innophos states in its announcement thatpoultry consumption per capita grew to 116 pounds and is projected to reach 123 pounds per person by 2032. Therefore, allowing producers to brine chickens more efficiently while also providing consumers higher cook yields is beneficial to both the manufacturers’ and consumers’ bottom lines.
