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Food industry

Phosphates

Description

It is used in the production of processed cheeses.
It is used as an anti-tracer in dried milk and cream. It is added to some brands of pectins for standardization in terms of calcium content.

Feature

Formula: CaHPO4 – anhydride; CaHPO4x2H2O – dihydrate.

E-number: E341(ii)

Description

It is used as a baking powder in flour and confectionery mixtures.
It is used in the production of processed cheeses, powdered milk and dry cream. Also as a source of mineral nutrition for yeast and rye starter cultures.

Feature

Formula: K2HPO4

E-number: E340(ii)

Description

It is used in the production of minced meat and fish products to increase the yield of the finished product. It is used as a stabilizer in dairy and milk-containing products, in the production of processed cheeses.

Feature

Formula: Na2HPO4 – anhydride; Na2HPO4 xnH2O – hydrated.

E-number: E339(ii)

Description

It is used in the production of bakery products as a source of acid for reaction with soda.
Types with different reaction rates of SAPP 10, SAPP 15, SAPP 28, SAPP 40 are supplied.

Feature

Formula: Na2H2P2O7

E-number: E450(i)

Description

It is used in the production of processed cheeses.
It is used as an anti-tracer in dried milk and cream. It is added to some brands of pectins for standardization in terms of calcium content.
Baking powder with a low reaction rate.

Feature

Formula: Ca(H2PO4)2 – anhydride; Ca(H2PO4)2xH2O – monohydrate.

E-number: E341(i)

Description

It is used as a baking powder in flour and confectionery mixtures.
It is used in the production of processed cheeses, powdered milk and dry cream. Also as a source of mineral nutrition for yeast and rye starter cultures.

Feature

Formula: KP2PO4

E-number: E340(i)

Description

It is used as an acidity regulator, a moisture-retaining agent and a color fixator in meat and fish processing, the production of bakery and confectionery products, processed cheeses, confectionery.

Feature

Formula: NaH2PO4xH2O – monohydrate or NaH2PO4x2H2O – dihydrate.

E-number: E339(i)

Description

It is used in the production of minced meat and fish products. Promotes the swelling of muscle proteins, moisture retention during heat treatment, increase the yield of minced products and their juiciness.

Feature

Formula: K4P2O7

E-number: E450(V

Description

It is used as an anti-tracer in flour and confectionery mixtures, in the production of processed cheeses.
Phosphate with a low reaction rate for frozen flour products.

Feature

Formula: Na3Al2H15 (PO4)8

E-number: E541

Description

It is used in the production of meat and fish products to improve texture, in the production of processed cheeses, in the production of condensed milk and dry cream.

Feature

Formula: Na6P6O1

E-number: E452(i)

Description

It is used as an acidity regulator, a moisture-retaining agent in the meat and fish industry; in the production of processed cheeses, condensed milk and powdered milk.

Feature

Formula: Na5P3O10

E-number: E451

Description

It is used in the production of sausages, dumplings, boiled sausages.

Feature

Formula: Na4P2O7

E-number: E450(iii)

Description

It is used in the production of processed cheeses.
It is used as an anti-tracer in dried milk and cream. It is added to some brands of pectins for standardization in terms of calcium content.
It is used in the sugar industry for clarification of sugar syrups and in the production of canned fruit and vegetables as a sealer of plant tissues.

Feature

Formula: 10CaOx3P2O5xH2O

E-number: E341(iii)

Description

It is added to pectins as an acidity regulator.

Feature

Formula: K3PO4

E-number: E340(iii)

Description

It is used as a stabilizer to increase the thermal stability of milk.

Feature

Formula: Na3PO4 – anhydride; Na3PO4xnH2O – hydrated

E-number: E339(iii)

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