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Fosfatlar

  2. Kimyasal Ürünler
  3. Gıda Kimyasalları
  4. Fosfatlar

Sodium Salts

  • STPP
  • SHMP
  • MSP Anhydrous
  • DSP Anhydrous
  • DSP Dihydrate
  • TSP Dodecahydrate
  • TSPP
  • SAPP (non-leavening & leavening grades)
  • STMP

Calcium Salts

  • MCP Anhydrous
  • MCP Monohydrate
  • DCP Anhydrous
  • DCP Dihydrate
  • TCP

Potassium Salts

  • MKP
  • DKP
  • TKPP

For Meat

  • 600 - An all purpose phosphate. Good solubility in cold brines, can be used in tumbled and injected whole muscle and emulsified products.
  • 700 - Specially formulated to facilitate color development in cured products. Good solubility in cold brines, can be used in tumbled and injected whole muscle and emulsified products.
  • 800 - Specially formulated for cooked products to promote high yields. Good solubility in cold brines, can be used in tumbled and injected whole muscle and emulsified products.
  • 2000 - A blend of Sodium and Potassium phosphates. Superior solubility, can be used in low sodium applications.
  • M11 - Used in emulsified products, tumbled and injected whole muscle products. Has high solubility, protects color, and extends shelf life.
  • M12 - Used in tumbled and injected whole muscle meats, high pH, promotes rapid swelling of proteins and high cook yields.
  • M13 - Used in tumbled and injected whole muscle meats, similar to 800, but the water-holding capacity is higher.
  • M14 - Used in tumbled and injected whole muscle meats, has good water-holding capacity, yet protects color.
  • M15 - Used in emulsified products for fast protein extraction, can be used in restructured meat products also. Facilitates cure color development.

For Seafoods

  • S01 - Promotes freshness and water retention in shrimp and shellfish products.
  • S02 - Brine additive for fish fillets.
  • Forda SF2 - Low phosphate product. Brine additive for fish fillets.

For Baking

  • SAPP 40 - Strong reaction, strong pre-rise, average baking volume, fine to medium pore structure.
  • SAPP 28 - Retarded reaction, strong final leavening, good baking volume, medium pore structure.
  • SAPP 15 - Strongly retarded reaction, strong final leavening, very good baking volume.
  • MCPM - Very fast reaction, strong pre-rise, small baking volume, fine pore structure.
  • DCP Dihydrate - No pre-rise, very low NV, good baking volume.
  • B11 - Baking powder. Single-phase system. Only one reaction speed.
  • B12 - Baking powder. Balanced dual-phase leavening system. Two reaction speeds.
  • B13 - Baking powder. Late on-set leavening system.
  • B14 - Baking powder for frozen dough system.
  • B15 - Baking powder for Tortilla.