CRANBURY, NJ. — Innophos has created OptiBind for manufacturers in the poultry market. OptiBind is a specialty phosphate blend that offers an alternative to sodium tripolyphosphate, according to Innophos.

Innophos said when using OptiBind in poultry products, processors may increase brine pickup by 19% over STPP, which increases product juiciness and flavor, warranting a higher cook yield after storage.

“Phosphates play a critical role in increasing moisture retention, both in the meat itself through brines and marinades and in any breadings or coatings,” said Amr Shaheed, technical services and application development manager at Innophos. “OptiBind was specifically developed in response to poultry processors’ need to make brining more efficient— nearly 20% more efficient. This not only makes the product juicier and tastier for consumers, but it also cuts down on brine usage and ensures a higher cook yield — it’s really a win/win for consumers and the manufacturers’ bottom line.”