Melting salts

Melting salts

Phosphates are present naturally in a number of food, and therefore is very important ingredient in the production of many food products.

They are used as functional additives in the following food industries:

  • dairy production;
  • the production of processed cheese;
  • in bakery and pastry;
  • the production of meat products;
  • fish and seafood processing;

Company CEDRUS COM proposes a wide assortment of melting phosphate salts produced in factories in Germany and Czech Republic.

In dairy phosphates are added to provide a long shelf life and thermal stability of proteins.

The cheeses melting salts are used, for example, to increase the pH and to change cremozitatea.

Name

Properties

Field of application

Melting salts for dairy products and processed cheeses

FDP – 5

 

Complex salts (Е452), (Е339), (Е451), (Е450)

They increase the thermal stability of proteins from milk. (РН a solution of the 1% – 7.3-7.9). They are used to ensure long shelf life of the finished product.

Condensed milk

Pasteurized milk

T2 SYROFOS

Correction alkaline salt (E339), рН’s modification (+ 1.0 / + 1.5);

without forming effect cremozităţii.

Pasteurized milk

cheese

СREMOSAL TMB1

 

Complex salts (Е452), (Е331), (Е339) for process cheese with high melting properties

РН’s change (+ 0.1 / + 0.2)

processed cheese

СREMOSAL SF1

Complex salts (Е452) and (Е450) for a wide range of processed cheese and cheese with soft consistency

РН’s change (+ 0.0 / + 0.1)

Processed cheese and cheese pasty

SYROFOS FC-82

Complex phosphates and citrates

Е 331, E 452, E 340

For the cheese block

SYROFOS 360

 

Complex salt (450) (Е452), (Е339)

РН’s change (+ 0.2 / + 0.4)

Capacity given training cremozităţii

For the cheese paste

 

SYROFOS 359

 

Complex salts (E450), (E452)

рН site of a 1% – 9.3

РН’s change (+ 0.1 / + 0.3)

Pasta cheese with given capacity training cremozităţii

For the cheese paste

 

SYROFOS F31

 

Complex salts (Е452), (Е339)

РН Change’s (-0.1 / -0.2)

for a wide range of processed cheese and cheese with soft consistency, without forming effect cremozităţii

рН a solution of the 1% – 6.8-7.4

Processed cheese

SYROFOS C

Emulsifying salt (E452)

рН site of a 1% – 3.7 to 4.3

For the thermal stability cheeses, bread crumbs for frying crust and the filling of sausage.