Although not essential, phosphates have a wide application in the sausage making industry. Fundamentally, they elevate the PH of the meat which improve the water retention properties, enhance flavour stability and aid in the preservation of the meat colour itself. They also help with meat binding.
Ingredients: Mineral salts (451, 450, 452), salt.
Dosage: 2.5g per kilogram of finished product.
Heimann. Made in Australia.