Haifa's food phosphates provide buffering and emulsification properties, enhance melting characteristics and promote ease of slicing in cheese.
Haifa's food phosphates are recommended also for: evaporated milk, whipped toppings, ice cream and other dairy applications.
| Product |
Typical values |
E Number |
Main Application |
|
|---|---|---|---|---|
|
% P2O5 |
pH (1%) |
|||
| C 535 |
41 |
12.1 |
Sodium Ortophosphates, E 339 powder |
Processed soft, easy-melted chesses additive |
| C 510 C 511 C 512 |
59 |
4.5 |
Monosodium Phosphate Anhydrous,E 339, powder and granular | Processed cheese: emulsification, buffering. Evaporated milk: pH adjustment, buffering. Whipped toppings: foam stabilization. Starter culture: nutrient, bacteria inhibition. Non-baked cheesecakes: gelation.Instant pudding: gelation |
|
50 |
9.2 |
Disodium Phosphate Anhydrous,E 339, powder and granular | ||
| C 524 |
50 |
9.2 |
Disodium Phosphate Dihydrate,E 339, crystals | |
| C 533 C 534 |
43 |
12.1 |
Trisodium Phosphate Anhydrous,E 339, powder and granular | |
| M 233 |
40 |
9.3 |
Dipotassium Phosphate,E 340, coarse powder | Starter culture: nutrient, bacteria inhibition. Coffee whitener: buffering, dispersion |
| M 221 M 225 |
53 |
10.5 |
Tetrasodium Pyrophosphate,E 450 , powder and fine powder | Ice cream: fat stabilization. Instant pudding: gelation |
| C 313i |
58 |
8.3 |
Sodium Phosphates, E 339, E450, E451 powder | Process cheese additive |