Is TSP the same as "food grade" sodium phosphate? Also, a word about moisture enhancements.

[lacomrade]

It seems when I Google there is no difference between food grade sodium phosphate and the hardware store TSP that is used for cleaning purposes. (brings to mind that old SNL sketch about New Shimmer... its floor wax and a dessert topping!) Also, reading around the threads, the consensus is that adding moisture enhancements is a trick of the meat industry uses to increase weight enabling these food companies to charge more.
A thought that I have in terms of the bacon i am making is, when that moisture is extracted while frying, it is turned into "brown bits" or "fond" that, with the oiliness of the bacon, adheres to the meat adding concentrated meaty flavors to the end product.
Yes/no? What say you?

 

[Dave in AZ]

It seems when I Google there is no difference between food grade sodium phosphate and the hardware store TSP that is used for cleaning purposes. (brings to mind that old SNL sketch about New Shimmer... its floor wax and a dessert topping!) Also, reading around the threads, the consensus is that adding moisture enhancements is a trick of the meat industry uses to increase weight enabling these food companies to charge more.
A thought that I have in terms of the bacon i am making is, when that moisture is extracted while frying, it is turned into "brown bits" or "fond" that, with the oiliness of the bacon, adheres to the meat adding concentrated meaty flavors to the end product.
Yes/no? What say you?

No. There is really no such thing as "sodium phosphate" for meat, that is actually a generic term for a whole family of chemicals that are grouped under that generic, non-accurate-chemical name.

I did all the research you're looking at, to try using hardware TSP.

There is sodium tri poly phosphate. Sodium diphospate. Sodium tri phosphate, not the same as tri sodium phosphate.

I could not get an accurate chemical listing of what exactly is in Walton's "cold phosphate", not what The sausage maker sells. Nor from food chemical giant BalChem who I tried to source various products from.

Here, read this first, then keep reading. There are weeks worth of chemistry articles on it, and NONE nail down what is in various "named" but not chemically accurate products.

Sodium phosphate - Wikipedia

en.m.wikipedia.org

In the end, it was cheaper to buy some STPP and "cold phosphate" from Walton's.

Here is a post I made on this a few months ago:

PHOSPHATES, SPECIFICALLY SODIUM PHOSPHATE

Shawn Macha I was asking this a few years ago. As best as I could research it, short story, it doesn’t matter Longer story, there are 6 to 9 various chemic...

meatgistics.waltons.com

 

[DougE]

I researched like others have with no real answers so in the end, I just went with this, which is definitely safe for meat.

PhosThis!

Amazon.com

 

[DougE]

I researched like others have with no real answers so in the end, I just went with this, which is definitely safe for meat.

PhosThis!

Amazon.com

It is supposed to be the same formulation as the no longer available AmiPhos.

 

[Fueling Around]

No! Simply because of the processing, handling and packaging. Any of them may not be food certified.

Go with the PhosThis as Doug linked. Tried and proven product.

 

[cptnding]

I researched like others have with no real answers so in the end, I just went with this, which is definitely safe for meat.

PhosThis!

Amazon.com

What percentage do you use it at for sausage products?

 

[Gonna Smoke]

I could not get an accurate chemical listing of what exactly is in Walton's "cold phosphate", not what The sausage maker sells. Nor from food chemical giant BalChem who I tried to source various products from.

Somewhere there's a MSDS or SDS for this...

 

[DougE]

What percentage do you use it at for sausage products?

Phosphate - 0.3 to 0.4%

 

[Dave in AZ]

Somewhere there's a MSDS or SDS for this...

I know, right? But you can't even get retailers to tell you how much salt or sodium is in their spice mixes! They reallly drag feet divulging anything, so you can't mix up your own...

 

[Gonna Smoke]

I know, right? But you can't even get retailers to tell you how much salt or sodium is in their spice mixes! They reallly drag feet divulging anything, so you can't mix up your own...

There's a searchable database online, but just have to know what to search for. It will give formulations for anything that workers are exposed to in their jobs...