Product introductionPhosphate
Prevents discoloration / oxidation, improves taste and texture
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What is phosphate?
There are many kinds of phosphate with various properties and functions ranging from acid to alkaline. It covers various pH range by combination. It is widely used for various purposes such as preservation of original color tone of food and improvement of preservability.
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Product list of phosphate
Main type
- The POLYRINSAN series
- “POLYRINSAN” series are preparations containing mainly polymerized phosphate and orthophosphate.
It can be widely used as a quality improver for various foods such as meat products, processed seafood products, dairy products, processed agricultural products, beverages or deli foods.
Since it is blended so that the various functions of phosphate will work most effectively, only a small dosis will have amazing effects on food quality.
- CURING 205 series
- “CURING 205” series is a salting-in formulation mainly aimed at improving the quality of meat and whale meat products.
It improves the salting and heating process, and shows the effect of improving water retention capacity and binding property of products.
| Product |
Features |
how to use |
| CURING 205A |
Nitrite-free curing agent |
About 1.0 to 1.2% for product |
| CURING 205F-S |
A total curing agent containing nitrite as a color former
Diffused product type with high pH set |
About 0.7 to 0.8% for product |
| CURING 205 FO-S |
Comprehensive curing agent containing nitrite
Type that improved color tone |
About 0.7 to 0.8% for product |
| CURING 205Y (for roast pork) |
Salted pickles excluding nitrite for grilled porks |
Approximately 0.3 to 0.5% for products |
| SAUSAGE-MIX SH |
Salting preparation for sausage preparation |
About 0.3 to 0.4% with respect to raw material |
- PLUS-NAL EK
- “PLUS-NAL EK” improves the yield rate and improves the texture of fish and shellfish such as shelled shrimps .
Suppresses weight loss after heating, such as blanching and frying, and plumps, keeps the texture pretreated.
