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 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 Name | Application |
|---|---|
| Phosblend-2 | Viscous chopping (Meat ball, surimi product) |
| Phosblend- K701 | Elastic chopping (Roasted sausage) |
| Phosblend- K700 | Crisp chopping (Meat ball) |
| Phosblend- K702 | Crisp chopping (Minced meat emulsifier) |
| Phosblend- K346 | Injection (Large piece of meat) |
| Phosblend- K302 | Phosphate &Gums Blends Injection, tumbling and marinated agent. |
| Phosblend- K303 | Phosphate&Gums blends Chopping, tumbling and marinating agent |
| Phosblend- LP | Phosphate&Gums&soy protein blend color preservation agent for meat. |
| Phosblend- K780 | Tenderizing, Emulsifier and Marinating agent. |
| Phosblend- K781 | Phosphate&Gums blend Tenderizing, Emulsifier and Marinating agent. |
| Phosblend- K700E | Tenderizing meat (contain enzyme) |
SEAFOOD
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 Name | Application |
|---|---|
| Phosblend - K4 | Water holding & weight gained agent for frozen shrimp. |
| Phosblend - K5 | Water holding & weight gained agent for frozen shrimp |
| Phosblend - K3 | Weight gained agent for red shrimp. |
| Phosblend - K2 | Weight gained agent for sea shrimp. |
| Phosblend - K201 | Weight gained agent for fish fillet. |
| Phosblend - K801 | Acidity removing agent for squid. |
| Phosblend - SP | Expanding agent for squid. |
| Phosblend - 901, 902 | Weight gained agent for squid. |
| Phosblend - NaK | Weight gained agent. |
| Phosblend - K802 | Acidity removing agent for squid. |
NOODLE PRODUCTS
Blended 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 by high temperature can still keep the viscoelasticity of starch after re-watering and will be much brighter and cleaner.
| Product Name | Application |
|---|---|
| Phosblend- NN | Phosphate for noodles |
| Phosblend- NS | Phosphate for noodles |
| Phosblend- A01/A02 | Alkaline agents for noodles |
| Phosblend- NI01/NI02 | Thickeners and stablizers for noodles. |
| Phosblend- 1501/1502 | Improve agents for noodles products. |
CHEESE & DAIRY PRODUCTS
The phosphate blend products are melting salts to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the 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 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 Name | Application |
|---|---|
| Phosblend- B40 | Block cheese. |
| Phosblend- S4 | Block cheese, pizza cheese. |
| Phosblend- S9 | Spreadable cheese. |
| Phosblend- S10 | Spreadable cheese. |
| Phosblend- PE7 | Spreadable cheese. |
| Phosblend- C120 | Alkaline Correction. |
| Phosblend- 85-1 | Block processed cheese with enhanced remelting properties. |
| Phosblend- 115-1 | block cheese with a medium to strong remeltability capacity. |
BAKING PRODUCTS
Features:
- Improve dough elasticity.
- Enhances the shape of bakery products.
- Acts as a buffering agent to control PH.
