Products
Global sites
Products
Sodium Salts
STPPSHMP
MSP Anhydrous
DSP Anhydrous
DSP Dihydrate
TSP Dodecahydrate
TSPP
SAPP (non-leavening & leavening grades)
STMP
Calcium Salts
MCP AnhydrousMCP Monohydrate
DCP Anhydrous
DCP Dihydrate
TCP
Potassium Salts
MKPDKP
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
|
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. |