Phosphates

A large range of phosphates for meat and poultry, dairy and cheese, creamer, and bakery products. In meat and poultry products, phosphates improve water holding capacity, protein extraction, stabilization of pH, flavor and color. In dairy and cheese applications, phosphates prevent milk protein denaturation, control melt properties, stabilize emulsions, and enhances viscosity and creaming effect. Phosphates are used to stabilize whipped products and creamers and used as leavening agents in baked goods.