Project Description

Blended Phosphate Food Application

Blended phosphates provide a synergistic effect in seafood, meat and cheese applications and improve the end products. They are used in raw and cooked shrimp, meat sausages, salami, surimi, meatballs, fish fillets and chicken. They are also widely used in processed cheese.

meat processingMEAT PRODUCTS

Blended Phosphate is widely used in meat processing. It can improve the cohesiveness and upgrade the slices of meat, enhance the water-holding capacity and stabilize PH value. It can also increase the emulsification stability, prevent fat and water separation, prevent discoloration and reduce the degree of rancidity of the products, extend the shelf life.

Features:

  • Improves water and protein retention.
  • Reduces freezing, coking and drip losses.
  • Enhances texture, color and appearance.
Product NameApplication
Phosblend-2Viscous chopping (Meat ball, surimi product)
Phosblend- K701Elastic chopping (Roasted sausage)
Phosblend- K700Crisp chopping (Meat ball)
Phosblend- K702Crisp chopping (Minced meat emulsifier)
Phosblend- K346Injection (Large piece of meat)
Phosblend- K302Phosphate &Gums Blends
Injection, tumbling and marinated agent.
Phosblend- K303Phosphate&Gums blends
Chopping, tumbling and marinating agent
Phosblend- LPPhosphate&Gums&soy protein blend
color preservation agent for meat.
Phosblend- K780Tenderizing, Emulsifier and Marinating agent.
Phosblend- K781Phosphate&Gums blend
Tenderizing, Emulsifier and Marinating agent.
Phosblend- K700ETenderizing meat (contain enzyme)

SEAFOOD

seafood processing Blended phosphate used in seafood processing can improve water retention ability, enrich the gravy, keep the nutrition and moisture, reduce the dripping loss after unfreeze, reduce weight loss and in cooking prevent fat oxidation, keep nature color and flavor, extend the shelf life of seafood.

Features:

  • Retains moisture.
  • Prevents microbiological spillage.
  • Improve sequestering and buffering properties.
Product NameApplication
Phosblend - K4Water holding & weight gained agent for frozen shrimp.
Phosblend - K5Water holding & weight gained agent for frozen shrimp
Phosblend - K3Weight gained agent for red shrimp.
Phosblend - K2Weight gained agent for sea shrimp.
Phosblend - K201Weight gained agent for fish fillet.
Phosblend - K801Acidity removing agent for squid.
Phosblend - SPExpanding agent for squid.
Phosblend - 901, 902Weight gained agent for squid.
Phosblend - NaKWeight gained agent.
Phosblend - K802Acidity removing agent for squid.

NOODLE PRODUCTS

phosphate in noodle processingBlended phosphate and thickeners are used as an improver in noodle products, the main function is to increase the degree of starch gelatinization, make re-watering quickly, enhance the gluten protein water-absorbing and swelling, improve the elasticity and make the noodles pliable, taste smooth. Meanwhile, such noodles fried at a high temperature can still keep the viscoelasticity of starch after re-watering and will be much brighter and cleaner.

Product NameApplication
Phosblend- NNPhosphate for noodles
Phosblend- NSPhosphate for noodles
Phosblend- A01/A02Alkaline agents for noodles
Phosblend- NI01/NI02Thickeners and stablizers for noodles.
Phosblend- 1501/1502Improve agents for noodles products.

CHEESE & DAIRY PRODUCTS

phosphate blends in cheese processingThe phosphate blend products are melting salts to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. In turn, a high creaming capacity is looked for in the case of spreadable processed cheese production. Phosphate blend provides a wide range of benefits, when used in cheese processing, such as regulation of pH, emulsification, and ion exchange, leading to appropriate firmness and texture in the finished cheese.

Features:

  • Improve ideal taste.
  • Extend shelf life.
  • Provides good texture.
  • Prevents separation when cooked.
Product NameApplication
Phosblend- B40Block cheese.
Phosblend- S4Block cheese, pizza cheese.
Phosblend- S9Spreadable cheese.
Phosblend- S10Spreadable cheese.
Phosblend- PE7Spreadable cheese.
Phosblend- C120Alkaline Correction.
Phosblend- 85-1Block processed cheese with enhanced remelting properties.
Phosblend- 115-1block cheese with a medium to strong remeltability capacity.

phosphate blends for bakery industryBAKING PRODUCTS

Features:

  • Improve dough elasticity.
  • Enhances the shape of bakery products.
  • Acts as a buffering agent to control PH.

Packaging

25 kg/bag inner plastic and outer laminated high-density woven bag or paper sack. Also, provide package according to customer’s requirement.

Storage

Stored in cool, dry conditions and well-ventilated place. Use of warehouse racking or single stacking of pallets is also advisable.

Shelf life:

24months from date of manufacture, assuming correct storage conditions and undamaged packaging.

Health and Safety Information:  Not classified as a hazardous substance.

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