To stabilize the food.
The sequestration of cations like Ca and Mg, important in the elaboration of meat and dairy products; Sequestration of heavy metals (Iron and Copper) that inhibit oxidation and retard rancidity, important in the processing of fishing products, birds, vegetables and fruits.
Stabilization of dispersions, emulsions and suspensions:
Due to their negative surface charge, they influence the water retention capacity, in meat products, and gel formation in dairy products.
Due to the length of polyphosphate chain. Especially used in processed cheeses.
Tricalcium phosphate, to keep the hygroscopic powders flowing, capturing excess moisture.
In Calcium, Magnesium, Iron and Zinc, applications in drinks, dairy and baby food.
We have fast or slow reaction phosphates according to specific requirements, giving the mass volume and fluffiness.