During meat product processing, to enhance processing performance and minimize nutrient loss, a certain amount of phosphate is added. Phosphates can:

　　 ① Increase the pH value of the meat. Phosphates can raise the pH of meat above the isoelectric point of muscle proteins, thereby enhancing the meat's water-holding capacity and ensuring its tenderness.

　　 ② Metal ions in chelated meat. Phosphates can chelate ions such as Ca²⁺ and Mg²⁺, causing the myofibrillar structure in muscles to become more relaxed, and also allow more water to dissolve within them.

　　 ③ Increase the ionic strength of meat to improve its textural quality. Phosphates can increase the ionic strength of meat. Studies have shown that injecting pork with mixed solutions containing varying concentrations of NaCl and Na₃PO₄ significantly improves the tenderness of the meat.

　　 ④Dissociate actomyosin. Myosin filaments dissociate into actin and myosin, and myosin has a strong water-retention capacity, thereby enhancing the meat's ability to hold onto moisture.

　　Although phosphates are essential components of human tissues such as teeth, bones, and enzymes, and play an indispensable role in critical nutrient metabolisms like those of carbohydrates, fats, and proteins, excessive intake of dietary phosphates can impair calcium absorption, leading to calcium depletion in bone tissue. If this imbalance persists over a prolonged period, it may even result in stunted growth and skeletal deformities.

　　When it comes to phosphate alternatives, we uphold the values of professionals in the food industry. "Creating natural, healthy, and eco-friendly foods" With our original aspiration, we proudly introduce The citrus-flavored seasoning series features two models: CP606 (a phosphate alternative) designed specifically for granular meat products, and RH613 tailored for emulsified meat products.

　　This product series is derived from Citrus and other fruit extracts, as well as yeast extracts, from Europe Made by blending raw materials.

　　Primarily, organic acids such as citric acid and malic acid found in citrus extracts are used to regulate the pH of raw meat, partially breaking down myofibrillar proteins to relax muscle fibers (similar to the "protein solubilization" effect traditionally achieved with phosphates), thereby enhancing water permeability.

　　The high water-holding capacity of plant fibers in citrus extracts forms a gel network during heating, effectively locking in the moisture of the raw ingredients. Meanwhile, ATP (adenosine triphosphate) derived from yeast extract provides biochemical energy, facilitating the dissociation of actin and myosin via enzymatic pathways, which helps restore muscles from a rigid state and significantly enhances the water-retention ability of the meat ingredients.

　　From the combined effects of these three aspects, the water-retention performance of phosphates is successfully replaced. Because the mechanisms by which they enhance the water-holding capacity of meat products differ, the citrus-flavored seasoning CP606 (phosphate substitute) exhibits distinct differences from traditional phosphates, as illustrated in the figure below: