Blended Phosphates for Plant-Based Cheese (the Cheese Substitutes)
When it comes to cheese, it's a beloved food for many people. However, for those who are lactose intolerant and vegetarians, not being able to enjoy this delicious treat can be a source of frustration. That's where plant-based cheese (the [...]
Stabiliser E450: E450(i) VS E450(iii)
In the selection of food stabiliser, Stabiliser E450 stands out for its versatility and functionality. In this blog, we’re mainly talking about two Stabiliser E450: E450(i) and E450(iii). Although they share a similar base structure, their applications and functionalities are [...]
Blended Phosphate for Meat that Solving Your Processing Problems
Conventional meat preservation and enhancement methods, while functional to an extent, lack the comprehensive benefits to truly overcome these challenges. They also often entail increased production costs and limited efficacy in extending the shelf life of meat products. That’s why Blended [...]
What is Citrate Calcium Tribasic Chelation in Foods?
When discussing citrate calcium tribasic, one function often stands out: its chelation capabilities. This function is crucial in multiple sectors but is especially vital in the food industry for a range of applications. In this focused blog, we'll unpack the [...]
Why Pentasodium Triphosphate Uses in Plant Protein Drinks?
Plant protein beverages, ranging from soy milk and coconut milk to oat milk and almond milk, have become increasingly popular for their health benefits and ethical sourcing. But have you ever stopped to consider the ingredients listed on the back [...]
Anhydrous Calcium Hydrogen Phosphate vs Sodium Aluminium Phosphate in the Bakery Industry
Anhydrous Calcium Hydrogen Phosphate and Sodium Aluminium Phosphate stand as popular options in the bakery industry, each with its own set of benefits and drawbacks. In this comprehensive blog, we shall dive deep into the nuances of using these two [...]
