Phosphates are used in processed meats, poultry and fish to aid moisture retention and emulsification, bind meat particles, accelerate cure and colour development, and protect flavour.
We offer a wide range of blends such as cutter salts and salts for injection, immersion and tumbling.
Blends to reduce moisture loss in frozen seafood and to aid fish processing are available.
We can also offer single sodium and potassium phosphates, as well as sodium-potassium blends to help reduce sodium levels. A speciality from our partners, Fosfa, is their Carnesal 15X range of integrated sodium-potassium phosphates which provide superior cold-water solubility and stability.
Meat, Fish and Poultry
FST® (Fast Soluble Tripolyphosphate – STPP-based)
Tetrasodium Pyrophosphate (TSPP Powder & Granular)
Sodium Acid Pyrophosphate 28 (SAPP 28)
Potasium Tripolyphosphate (KTPP Powder & Granular)
Tetrapotassium Pyrophosphate (TKPP Powder & Granular)
Sodium Hexametaphosphate (SHMP)
Hamifos® Salts for processed meats
Masofos® Salts for processed meats
Carnesal® Salts for processed meats
Puromix® Salts for processed meats
SeaPA® Salts for processed seafood
Curavis® Salts for fish processing
For enhancing yields, improving texture, and aid binding and stabilising that can in certain instances be used with phosphates.
Purogan® TEX - texturiser for meet products.
Purogan® B-80 - binder for hot or cold processed meat loafs.
Purogan® YE - yield enhancer for chicken breasts.
Purogan® VGB - binder for making meat-free sausages and burgers.
Non-phosphate Blends for Fish and Seafood
Bioserval®K - thawing agent for frozen shrimps.
Pre-Crab® - pre-cooking preparation bath for frozen shimps.
Biocrab®F - for preparation baths for shrimps pre-cooking.
Enzym-Mix®TPC - tenderiser for cephalopods, sepia, squid.
For Gels and Brawns
Purogan PCL-1 - pectin-based, for a stable jelly in a medium-low pH, high acid and heat stability.
Wheat Fibre (gluten-free)
Textured Brown Pea Potein
Textured Sunfower Protein
Low Sodium Salt