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Textur-Melt® WS80 Specialty Blend (Food)
Used as an emulsifying salt for the manufacture of spreadable and pourable processed cheese.
Textur-Melt® NM69 Specialty Blend (Food)
Used as an emulsifying salt for the manufacture of sliced processed cheese, block processed cheese, and plant-based cheese applications.
Textur-Melt® LM89 Specialty Blend (Food)
Used in protein beverages to prevent protein flocculation or coagulation during heat processing and control gel formation during storage.
Textur-Melt® WM86 Specialty Blend (Food)
Used as an emulsifying salt for the manufacture of spreadable cheese, cheese sauce, creamy soup and creamy dip
Stabilcolor™ Specialty Blend (Food)
Used in a wide variety of processed meat, poultry and seafood products where uniform appearance and good binding at neutral pH are desired.
Kena® FP-28 Specialty Blend (Food)
Used in processed and pre-cooked turkey and chicken, hams, roast beef, pre-cooked fresh pork and canned meat.
Optibalance™ Specialty Blend (Food)
Used in a wide variety of processed meat products where good appearance and yield are desired.
Optibind™ Specialty Blend (Food)
Used in whole muscle and ground systems for meat, poultry and seafood processing where high muscle-to-muscle binding is desired.
Colorsure™ Specialty Blend (Food)
Used in a wide variety of processed meat products where good appearance and yield are desired.
Kena® 22-4 Specialty Blend (Food)
Used in processed and pre-cooked turkey and chicken, hams, roast beef, pre-cooked fresh pork and canned meat.
Curavis® 250 Specialty Blend (Food)
Used for sausage processing, franks, hot dogs, bologna, etc.
Optibalance™ 300 Specialty Blend (Food)
Used in a wide variety of processed meat products where good appearance and yield are desired.
Regal Bake™ Specialty Blend (Food)
Used to replace SALP in bakery formulations and delivers controlled release, targeted volume, uniform cell structure and clean flavor
LEMOFOS® Specialty Blend (Food)
Especially useful in frozen meat patties and catfish. Maximum use level is 0.58% of meat product.
Optibalance™ 200 Specialty Blend (Food)
Used to achieve peak flavor and appearance in bacon and other meat products. Designed for good binding, color development and texture improvement.
Curavis® So-Lo 93 Specialty Blend (Food)
Used for good yield and binding of the meat, poultry and seafood products with 93% less sodium than typical sodium phosphates.
SuperBind® HB-CT Specialty Blend (Food)
Promotes excellent yield and binding for meat, poultry and seafood. Facilitates lower sodium products.
Textur-Bind® OB525 Specialty Blend (Food)
Used in a wide variety of meat, poultry and seafood applications; whole muscle and ground systems.
Bac-N-Fos® Specialty Blend (Food)
Used for bacon processing. Helps to reduce formation of nitrosamine and increase yield.
Curavis® 350 Specialty Blend (Food)
Used for sausage processing, chicken, turkey franks and regular hot dogs. Also used for shrimp processing.
SAPP # 4® Blend Sodium Acid Pyrophosphate (Food)
Used as a leavening agent in refrigerated canned dough, frozen or refrigerated batters and other products requiring a slow reaction rate.
Tetrasodium Pyrophosphate Anhydrous (Food)
Used as a buffer for processed foods and puddings.
Dicalcium Phosphate Anhydrous (Food)
Used as a nutritional source of calcium and phosphorus in food products.
VersaCal® TD Tricalcium Phosphate (Food)
Used as a calcium and phosphorus mineral supplement in food and also as an anticaking agent.
Dipotassium Phosphate Granular (Food)
Used as a buffering agent for processing foods and a stabilizer for non-dairy coffee creamers.
*These statements have not been evaluated by the Food and Drug Administration. This ingredient is not intended to diagnose, treat, cure, or prevent any disease. † Substantiation for such claims will depend on the specific formulation and applicable supporting data, and we make no representation as to the efficacy of an ingredient for these claims. (The foregoing statements do not apply to our phosphate products.)
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