Food industry
Phosphates
Ingredient categories
- Antioxidants and acidity regulators
- Carriers and solvents
- Complex food additives
- Dyes
- Emulsifiers
- Fats and oils
- Fiber / dietary fiber (prebiotics)
- Firming agents
- Flavor enhancers
- Flavours
- Glazing agent
- Moisture-retaining agents
- Other ingredients
- Preservatives
- Proteins
- Starter cultures and enzyme preparations
- Sweeteners
- Thickeners and gelling agents
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.
Formula: CaHPO4 – anhydride; CaHPO4x2H2O – dihydrate.
E-number: E341(ii)
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.
Formula: K2HPO4
E-number: E340(ii)
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.
Formula: Na2HPO4 – anhydride; Na2HPO4 xnH2O – hydrated.
E-number: E339(ii)
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.
Formula: Na2H2P2O7
E-number: E450(i)
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.
Formula: Ca(H2PO4)2 – anhydride; Ca(H2PO4)2xH2O – monohydrate.
E-number: E341(i)
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.
Formula: KP2PO4
E-number: E340(i)
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.
Formula: NaH2PO4xH2O – monohydrate or NaH2PO4x2H2O – dihydrate.
E-number: E339(i)
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.
Formula: K4P2O7
E-number: E450(V
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.
Formula: Na3Al2H15 (PO4)8
E-number: E541
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.
Formula: Na6P6O1
E-number: E452(i)
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.
Formula: Na5P3O10
E-number: E451
It is used in the production of sausages, dumplings, boiled sausages.
Formula: Na4P2O7
E-number: E450(iii)
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.
Formula: 10CaOx3P2O5xH2O
E-number: E341(iii)
It is added to pectins as an acidity regulator.
Formula: K3PO4
E-number: E340(iii)
It is used as a stabilizer to increase the thermal stability of milk.
Formula: Na3PO4 – anhydride; Na3PO4xnH2O – hydrated
E-number: E339(iii)
Food industry
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