Cold Phosphate - Sodium Phosphate

  • Cold Phosphate - Sodium Phosphate
  • Close-up of Cold Phosphate - Sodium Phosphate
$9.99 - $443.00
Shipping Weight:
49.50 LBS
Sodium phosphates.
Use 0.50 lb of cold phosphate to 100 lbs of meat or use 0.50 lb to 9.5 lbs of cold water for a 10% pump.


Cold Phosphate

Excalibur Seasoning

Adding phosphates to meat products can help increase water holding capacity and yields. Make juicier meat products and increase profits by adding cold phosphate and sodium phosphate to your meat products, or use a seasoning with cold phosphate already included. Available in 8 oz, 5 lb, or 45 lb packages. Learn more about sodium phosphates and How To Make Juicier Meat Products in the Walton's Learning Center.


  • 8 oz, 5 lb, or 45 lb packages
  • Use at a rate of 2 oz per 25 lb of meat
  • Dissolve in water thoroughly before adding to meat or brine injections
1/2 tspn (.08 oz / 2.2 g) - per lb of meat
3 tspn (0.4 oz / 11.3 g) - per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

What Is Sodium Phosphate?

Sodium phosphates are used in meat products to increase water holding capacity and increase yields, which helps in making a juicier final product. Also known as Cold Phosphate and used at a rate of 2 oz per 25 lb of meat. By using sodium phosphate in meat products, the pH level of the meat is increase and moved away from its natural isoelectric pH point (which is around 5.2). As the pH shifts away from the isolectric point, the water holding capacity of meat products is increased because there are more available negative protein charges for water to bind with. Sodium Phosphate also increases the water holding capacity my increasing the distance between proteins which in-turn allows for more water to enter the meat product and the water is held in the myofibrils by its capillary forces. Cold Phosphate and Sodium Phosphates can also help increase the shelf life of food products because of its antioxidant properties which reduces the rate of lipid and fat oxidation.

Meatgistics - Walton's Learning Center

Learn about How To Make Juicier Meat Products in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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