diphosphate
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详细介绍
meat processing
| Uses | Characteristics | Recommended Applications | Grades |
| Additives for Chopping | Improved resilience | Products with different viscosities of high, medium and low can improve emulsification and elasticity of the products; under the premise of ensuring high yield, it can still maintain the natural flavour of meat products and reduce soapiness and astringency; | S50 P50 |
| Increased brittleness | It can effectively improve the crispness of the product; under the premise of ensuring high yield, it can still maintain the natural flavour of the meat products and reduce the soap taste; | P34 S60 S70 Fast STPP TSPP(High solubility) | |
| Additives for Brine | Dissolves quickly at low temperatures and in low concentration brines. | It can effectively improve the crispness of the product; while ensuring high product quality, it can still maintain the natural flavour and colour of the meat, and reduce the soap taste; | P34 S60 S70 Fast STPP TSPP(High solubility) |
seafood
| Uses | Features | Grades |
| Frozen fish, shrimp, cephalopod seafood water preservation, colour protection | It can be dissolved quickly in different concentrations of brine. Under the premise of ensuring high product quality, it can still maintain the natural flavour and browning of seafood products and reduce the soap taste; | P34 S60 S70 S100 TSPP (high solubility) Fast STPP S59F (non-phosphorus formulation) S60F (low phosphorus formulation) |
| surimi | Improves the elasticity and yield of surimi products. | S42 |
Fruit juices, beverages
| Uses | Features | grades |
| Anti-sedimentation agent for fruit juices | Keeps the fibres and pulp in the juice evenly suspended in the liquid. | Phosphate Complex S70 |
| Juice, beverage antioxidants | It has a better sealing effect on metal ions in fruit juice, excellent stabilising effect on vc and CO2, and can effectively inhibit flocculation phenomenon in tea drinks, as well as extend the shelf life of the product. The product is pure inorganic antioxidant, more beneficial to human health. | diphosphateS100 |
Rice and noodle products
| Uses | Features | grades |
| Quality Improver for Various Rice and Noodle Products | Noodles improve texture, smooth and crisp. Long lasting fluffy state after whipping, no collapse, extended shelf life of bakery products | Sodium potassium polyphosphate |
| Various kinds of rice and noodle products quality gluten enhancer | Improve the grade of flour, increase the gluten to form a mesh structure, improve elasticity, reduce or eliminate the amount of colloid, to avoid mixing the soup during the cooking process. | Potassium polymetaphosphate ND10 |
dairy product
| Uses | Features | grades |
| cheese product | Excellent stabiliser and chelator in cheese products | S90 Z10 C10 |
| cream product | Maintains the natural colour of the cream Ensures long-lasting fluffiness after whipping without caving in Extends shelf life | S100 |
Bakery products
| Pseudolaric acid | model number |
| Mixture of aluminium and calcium | ROR= 10、15、28、40 & Customised products |
| Mixture of sodium and calcium | ROR= 10、15、28、40 & Customised products |
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Phosphate monomers
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