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Phosphate Starch

Phosphate starch with a neutral taste that binds water and stabilises meat and sauces. Juicy sausages and even texture, 5-10 g per kg.

43,-

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Item No.: 621
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Information

Phosphate Starch: The Invisible Helper Behind Juicy Sausages

The difference between a juicy, firm sausage and a dry, crumbly one often comes down to a few grams. Phosphate starch is a modified starch with a fully neutral taste that binds water and fat in the meat, stabilises the emulsion and reduces losses during cooking. The result is sausages that keep their juices, sauces that never split, and a smooth, even mouthfeel, without any effect on taste or colour.

Binds water and fat in the meat
Fully neutral taste and colour
Handles boiling, freezing and reheating
Only 5-10 g per kg

In the sausage kitchen this is one of the small moves with the biggest effect: emulsified sausages like servelat, wieners and frankfurters need to bind plenty of liquid, and phosphate starch makes sure the liquid stays in the sausage instead of in the poaching pot. The same property makes it a reliable stabiliser in sauces, soups and ready meals that need to survive freezing and reheating without splitting. Choose between 100 g, 500 g and 1 kg.

Pro tip!
Whisk the powder into a little cold liquid before adding it to the meat or the sauce, that keeps it lump free. Let the mixture hydrate for 5 to 10 minutes before use, that is when the starch reaches its full binding power.

Features

  • Juicier sausages: Binds water and fat in the meat, so the sausages come out firm and juicy instead of dry and crumbly.
  • Less loss: Reduces liquid loss during poaching, frying and smoking.
  • Stable at every temperature: Handles boiling, chilling, freezing and reheating without splitting.
  • Invisible in the result: Neutral taste and clear colour, the dish tastes exactly as it should.
  • Goes a long way: 5-10 g per kg is all it takes, one bag lasts a long time.

How to use

  1. Measure 5 to 10 g per kg of meat or sauce, see the dosage guide below.
  2. Whisk the powder into a little cold liquid until smooth and lump free.
  3. Let the mixture hydrate for 5 to 10 minutes.
  4. Work it into the meat early in the mixing, or stir it into the sauce and bring to the boil.

Dosage guide

Sausage meat and forcemeat products 5-10 g per kg of meat, our servelat recipe uses 7 g per 1.6 kg
Minced meat and burgers Approx. 5 g per kg against liquid loss during frying
Sauces and soups 5-10 g per litre, adjust to the thickness you want
Mixing Whisk into cold liquid and hydrate 5-10 minutes before use

Specifications

Product Phosphate starch (modified starch)
Ingredients Phosphate starch
Form Fine powder
Flavour profile Neutral, gives a light increase in viscosity
Sizes 100 g / 500 g / 1000 g
Best for Sausage meat, minced meat, forcemeat products, sauces, soups, ready meals
Allergens No known allergens
Storage Dry, dark and airtight

FAQ Frequently asked questions

What does phosphate starch do in sausage meat?

It binds the water and fat in the meat and stabilises the emulsion, so the sausages keep their juices through poaching, frying and smoking instead of releasing them into the pot. That is why emulsified sausages like servelat and wieners come out juicy and firm with a few grams, and dry and crumbly without.

How much phosphate starch should I use?

Count on 5 to 10 g per kg of meat or per litre of sauce, and start at the lower end. As a reference, the servelat recipe on our blog uses 7 g per 1.6 kg of meat. More is not better: too much starch gives a rubbery texture.

Can I skip it in a sausage recipe?

In emulsified sausages with plenty of liquid, like servelat with 800 ml of liquid per 1.6 kg of meat, you should not: without binding, the liquid separates and the sausage turns dry and grainy. In coarse frying sausages with little added liquid it is less critical, there it mostly adds a bit of extra juiciness.

How do I avoid lumps?

Always whisk the powder into a little cold liquid first, hot liquid creates lumps with a dry core. Let the mixture stand for 5 to 10 minutes so the starch hydrates, that gives you full binding power and a perfectly smooth consistency.

Manufacturer

Foodstuff Collection

Foodstuff Collection

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