Marinating has been a major contributor of the global food architecture for thousands of years, for it serves as a foundation to many chefs’ signature dishes. Commonly used to flavor foods, tenderize tougher cuts of meat or firm vegetables, marinades generally contain one or more of the following: seasonings (salt, spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus juices) and oil.

When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations. The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection.