Series List POLYRINSAN List

To Polylinsan product introduction ▶

Item name Characteristic Usage How to use
POLYRINSAN 1-A PH 6.6 to 7.0 (1 + 100) For food in general Quality improvement. For Tsukudani, pickles, soft drinks, canned products, seasoning, Fu, etc.
POLYRINSAN 1-B PH 6.6 to 7.0 (1 + 100) For miso paste Prevents discoloration of miso, improves color tone, adjusts saltiness.
0.1 to 0.2% of the charged soybean weight is added to seed water at the time of charging and dissolved before use.
POLYRINSAN 1-C PH 7.1 to 7.9 (1 + 100) For tofu Improves tofu flavor, yield and appearance. For processing water to be used. Mix 0.25 – 0.4% of the weight of soybean to be used.
POLYRINSAN 1-D PH 9.2 to 9.6 (1 + 100) For frozen dessert Adjusts hardness of ice creams, increase of overrun.
An amount of 0.1 to 0.15% is added to the total amount.
POLYRINSAN 1-F PH 1.7 to 2.4 (1 + 100) Food for general use Prevents discoloration, quality improvement, pH adjustment etc of strongly acidic foods (miso paste, soy sauce, pickles, delicacies etc.)
An amount corresponding to 0.01 to 0.2% of the product is dissolved into water and used.
POLYRINSAN 1-G PH 1.5 to 2.0 (1 + 100)
POLYRINSAN 2-A PH 8.5 to 9.3 (1 + 100) Food for general use Prevention of discoloration of fish meat paste products and meat paste products, prevention of alteration, increase water retention, bonding property. Improvement of dispersion effect and permeability of spices, seasoning etc. Apply approximately 0.5% to the finished product during salting.
POLYRINSAN 2-B PH 9.2 to 9.6 (1 + 100) Food for general use
POLYRINSAN 2-D PH 9.8 to 10.3 (1 + 100) Food for general use Increase of water retention of frozen fish meat pastry, suppression of CURING of meat, prevention of protein degeneration. it is added 0.3 to 0.5% of Surimi
POLYRINSAN 2-DK
POLYRINSAN 3 PH 6.7 to 7.3 (1 + 100) For noodles For improving the yield of boiled noodles, raw noodles, buckwheat noodles, etc. Add about 0.1 to 0.15% of the flour in the kneading water and use it.
POLYRINSAN 5-A
(Sodium polyphosphate)		 PH 9.4 to 10.0 (1 + 100) Food for general use It is used for various kinds of food processing for the purpose of improving color tone, emulsification, dispersion, elasticity, water retention, improvement of tissue and the like.
POLYRINSAN 5-B
(Sodium metaphosphate)		 PH 6.4 to 6.8 (1 + 100) Food for general use
POLYRINSAN 5-C
(Tetrasodium pyrophosphate)		 PH 10.0 to 10.4 (1 + 100) Food for general use
POLYRINSAN special-1
For cooked beans
Composite formulation		 PH 7.1 to 8.0 (1 + 100) Food for general use In order to enhance the cooking of boiled beans, immerse in a 0.5% solution of this product overnight.
BC-10N
For cheese
Composite formulation		 PH 8.5 to 9.5 (1 + 100) Food for general use Mixed in the production of processed cheese dissolved or simply powdered.
Additive amount: 2 to 3%
Monosodium phosphate
(anhydrous)		 PH 4.3 to 4.9 (1 + 100) Food for general use It is used for various kinds of food processing for the purpose of improving color tone, emulsification, dispersion, elasticity, water retention, improvement of tissue and the like.
Disodium phosphate
(anhydrous)		 PH 9.0 – 9.4 (1 + 100) Food for general use
Tribasic sodium phosphate
(anhydrous)		 PH 11.5 to 12.5 (1 + 100) Food for general use
Monopotassium phosphate PH 4.4 to 4.9 (1 + 100) Food for general use
Dibasic potassium phosphate PH 8.7 to 9.3 (1 + 100) Food for general use
Disodium dihydrogen pyrophosphate White crystalline powder
PH 3.8 to 4.5 (1 + 100)		 Food for general use Quality improvement of baking powder, and other foods.
Note) When used for baking powder, display as additive formulation is required.
Potassium pyrophosphate PH 10.0 to 10.7 (1 + 100) Food for general use It is used for various kinds of food processing, and for the purpose of improving color tone, emulsification, dispersion, elasticity, water retention, improvement of tissue and the like.
Ferric pyrophosphate
(Fine powder)		 Yellow to yellowish brown powder Food for general use It is used for strengthening iron of various foods.
Potassium polyphosphate PH 8.9 to 9.5 (1 + 100) Food for general use It is used for various kinds of food processing, and for the purpose of improving color tone, emulsification, dispersion, elasticity, water retention, improvement of tissue and the like.
OR-BUFFER®H
PH adjusting agent formulation		 Transparent liquid
PH 1.5 – 2.2 (2 + 100)		 Food for general use Add 0.1 to 0.2% for discoloration by pH adjustment, fading prevention, quality improvement etc. of highlyy acidic foods (pickles, tsukudani, boiled beans, prepared foods) having a particularly strong buffering power in the range of pH 2 to 4.
Add 0.2% – 1.0% opposed to the immersion water for boiled noodles or boiled water.
Pure phosphoric acid
Phosphate preparation		 Colorless odorless syrupy liquid Food for general use For brewing sake, breeding mash, and subsidizing fermentation.
Use approximately 106 ml per 100 L to increase acidity by 1 degree.
Hypophosphate lime None ~ white crystal
Or white powder		 Food for general use Assists fermentation of yeast at brewing.. Increase hardness. 400 to 700g opposed to 1000kg of modulated mortar. Use 63g per 1 kL of water to increase 10 mg / L of Calcium.. Note) Must follow the usage standard
Potassium biphosphate Colorless crystals
Or white crystalline powder		 Food for general use Assists fermentation of yeast at brewing. Used for pH adjustment and seasoning purpose.
Use 37.5 – 70g per 180 L for fermentation subsidization.

【reference】
For processed cheese, cheese food and cheese processed products, the following products can be indicated as “emulsifier”.
Polyphosphoric acid 5 – A, 5 – B, 5 – C, Monosodium phosphate (anhydrous), Disodium phosphate (anhydrous), Tribasic sodium phosphate (anhydrous), Monopotassium phosphate, Dibasic potassium phosphate, Potassium polyphosphate, Potassium pyrophosphate, Disodium dihydrogen pyrophosphate

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