Food Phosphate Solutions – Water Retention for Shrimp & Mashed Shrimp Products

Single food-grade phosphates often struggle to deliver effective water retention in meat and seafood products. This is precisely why blended phosphates offer a superior solution.

Through years of close communication with our customers and extensive hands-on practice, we have developed a range of phosphate blends tailored to different meat and seafood applications. These formulations have been proven in production lines to deliver excellent, consistent results.

Optimized phosphate blends for raw shrimp, butterfly shrimp, intestinal shrimp, and mashed shrimp products. Improve yield, color, texture, and freeze-thaw stability – with export-compliant phosphate levels.

Our shrimp-specific phosphate blends deliver the following key benefits:

✅ Higher processing yield – Increase final product weight

✅ Low-temperature activation – Fast start point even at low temperatures

✅ Improved water retention – Reduce drip loss during thawing and cooking

✅ Natural fresh color retention – Maintain appealing shrimp appearance

✅ Crisp & elastic texture – Enhance “brittle-elasticity” and “Q-bomb” mouthfeel

✅ Export-ready formulations – Lower phosphate content options available for regulatory compliance

We offer four specialized blends for different shrimp processing requirements.

ZG65 – Basic Export-Oriented Type​​

Main Components:

Sodium Tripolyphosphate (STPP) + Tetrasodium Pyrophosphate (TSPP) + Sodium

Hexametaphosphate (SHMP) + Trehalose

Application:

Ideal for basic shrimp processing and shrimp paste (shrimp slippery).

Contains lower phosphate content – suitable for export markets with phosphate limits.

Key Features:

Entry-level water retention

Export-compliant formulation

Suitable for whole shrimp and mashed shrimp products

ZG626 – Intestinal / Back-Opened / Butterfly Shrimp – Upgraded Version​

Main Components:

STPP + TSPP + Dipotassium Phosphate (DKP) + SHMP

Application:

Specifically developed for intestinal shrimp, back-opened shrimp, and butterfly shrimp.

Upgraded version of ZG65.

Key Features (vs. ZG65):

More stable weight gain

Better color protection

Enhanced “Q-bomb” (springy & elastic) texture

ZG628 – Premium Type – Maximum Yield & Crunchy Texture​

Main Components:

STPP + TSPP + DKP + SHMP + Sodium Acid Pyrophosphate (SAPP)

Application:

Further upgraded version of ZG626.

For processors requiring maximum water retention and superior texture.

Key Features (vs. ZG626):

Better color protection

Higher weight gain

More crunchy / crispy texture

JP629 – Slow-Release Type (Long Soaking Time)​

Main Components:

STPP + TSPP + DKP + SHMP + Edible Salt

Application:

Designed with a slow start point and slow release rate.

Requires soaking time of more than 18 hours.

Note:

Stability is lower compared to ZG626. Suitable for specific processing conditions where extended soaking is preferred.

Dissolve the recommended phosphate blend in cold or ice water

Soak shrimp according to product specifications (see table above)

Rinse if required by final application

Process as usual (freezing, cooking, or further value-added steps)

💡 Technical support available – Contact us for recommended dosages based on your shrimp type, size, and processing line.