Project Description

BLENDED PHOSPHATE MIX–K4

1. INGREDIENTSP: Sodium & Potasium PhosphatesBlend: E 450,E 451.

2.SPECIFICATIONS:

AppearanceWhite powder
P2O5 content (%)54–60
pH value8.0–10.0
As (ppm)≤ 1
F (ppm)≤ 10
Heavy metals (ppm)≤ 20
Loss on drying (%)≤ 2.0
Chloride (%)≤ 0.25
Sulfate (%)≤ 0.05


3. ADVANTAGES:

  • Significantly increases yield and water binding during processing and freezing.

  • Prevents drip and moisture loss during shelf-life.

  • Stabilizes color, taste, and appearance.

  • Increases tenderness and flavor during shelf-life.

  • Contributes to significant binding and homogenizing.

  • Provides good dispersion of fat and water.

  • Prevents nutritional loss during shelf-life.

  • Prevents microbial growth.

4.USAGE:  For frozen shrimp

5.RECOMMENDED DOSAGE:  0.3–0.5%, calculated based on the weight of raw materials.

6.SHELF-LIFE:  24 months in original packaging, stored under dry and cool conditions.

7.PACKAGING:  25 kg net weight in white paper bags with PE liner inside, palletized and shrink-wrapped.

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