Sequestrants

  • Flavor and Color Protection during cooking and subsequent frozen storage.
  • Protection of unsaturated fatty acids and vitamins

Sequestrants, e.g. pyrophosphates and longchain polyphosphates,  are able to sequester (bind and make unavailable) those metal cations (ex. Copper and Iron) that are responsible for catalysing the initiation of oxidative rancidity of fats and vitamins in foodstuffs.  These naturally occurring metals (iron and copper) can be present due to the use of metal processing contact surfaces, in the water used to process these protein foods, in various ingredients (ex. salt), and in the muscle itself.

In seafood products, sequestrants are used to prevent struvite formation. Struvite consists of crystalline needles which lead to an undesired appearance and texture.

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