In muscle foods (meat, poultry, seafood),  higher or alkaline pH phosphates provide and facilitate keeping the original drymatter to moisture ratio by improving mineral, soluble protein and moisture retention during cooking and processing. The texture of muscle foods becomes tenderer compared to untreated products which lose a lot of natural moisture, proteins and minerals during processing. Products with a well-used humectant do not shrink in the frying pan as extensively as untreated products and contains more protein and minerals.