FAQs

In meat products, Why does water retention sometimes worsen after adding both gums and phosphates?

• Core Issue: Ionic Strength Competition. Phosphates and salt (NaCl) increase the ionic strength of the system. This has little effect on xanthan gum or guar gum, but can severely inhibit the hydration and gelling of certain gums.

  • κ-Carrageenan: Requires specific K⁺/Ca²⁺ to gel, but excessively high Na⁺ concentration competes with K⁺, actually weakening the gel. The NaCl to KCl ratio must be precisely controlled.

  • Locust Bean Gum/Konjac Gum: High ionic strength reduces their hydration rate and final viscosity.

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• Solution: Establish an "Ionic Strength vs. Gum Function" correspondence chart. Dissolve phosphates and salt first before adding gums, or adjust the addition sequence and use pre-hydration processes to mitigate issues.