Seafood processing

Affiliated Classification:

Compound Phosphate

Application

Features

Product Code

 

 

Water retention and color protection of frozen fish, shrimp, and cephalopod seafood

It can be quickly dissolved in different concentrations of brine water;It can still maintain the natural flavor 、preventing browning of seafood products and reduce soap flavor while ensuring high productive.

P34  S60  S70  S100

TSPP(High solubility)   

Fast STPP

S59F（Phosphorus free）

S60F（Low phosphorus formula）

 

Surimi

Effective in improving the elasticity and productivity of surimi products

S42

keywords：

Compound Phosphate

of

and

it

flavor

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Meat processing

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