SHANGHAI BEST FOOD GROUP LIMITED

A total solution provider with strategic sourcing, quality assurance and supply chain management capabilities.

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Products

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 incold 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 proteinextraction, 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.

 

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