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MEATS
The phosphate salts in the Carfosel range are specially designed for the meat and fish industries.
The properties of these salts act on meat proteins and slow down the drying-out and color deterioration processes which begin at the time of slaughtering, and so preserve taste and nutritional properties.
In the case of meat pastes and other processed-meat products, our specialties also promote a firm and homogenous texture.
The special properties of these salts have enabled us to develop a number of mixtures to meet various market demands and situations.
FISH & SEAFOOD
Due to their unique composition, our Carfoselproducts ensure that fish fillets, shrimp, lobster and other frozen seafood retain their natural juices.
They help preserve nutritious fats and improve the microbiological stability of seafood.
Carfosel salts increase the gelling and emulsifying properties of proteins, which makes them valuable aids in the preparation of many fish-based products such as surimi.
In the processing of crustaceans, lobster and scampi, Carfosel salts harden shells and improve peelability.
Finally, they help prevent the formation of struvite crystals in canned tuna and crab.
PROCESS CHEESE
An indispensable aid for all process cheese manufacturers, the Kasomel emulsifying salts are what makes it possible to control the texture, color and taste of process cheese.
Our Kasomel range is highly varied and includes a number of salts specifically designed for pH control or the manufacture of cheese spreads, slices and blocks.
The Kasomel salts used in slices and blocks have a high ion-exchange rate, while a high emulsification capacity is preferred for cheese spreads.
N.B.: The combination of the various product properties is specified using the following key:
Kasomel X Y Z Z
X = ion-exchange capacity (from 1 (low) to 3 (high))
Y = emulsification capacity (from 1 (low) to 3 (high))
ZZ = pH of 1% phosphate salt solution
BAKED GOODS
Acid phosphates (our Praylev products) are well-known leavening agents in dough. They react with bicarbonate of soda to produce a controlled release of gas (*)which enhances the volume, appearance and flavor of all types of cakes and pastries.
Our range of products has been developed to meet a variety of needs. Prayon monocalcium phosphates (MCPs) are used in short-order cooking (waffles, wafers, cookies etc.) and in preparing leavening powders and self-raising flour, while for making cakes, sponge cakes and biscuits we recommend sodium acid pyrophosphates (SAPP). During the manufacturing process, SAPP can have a greater or lesser "retardation" effect.
(*) Dough rate of reaction (DRR): percentage of CO2 available released by the bicarbonate of soda in the dough after 2 minutes of kneading (varies depending on the method used). The lower the DRR, the higher the retardation of the gas release. This is known as the "retardation" effect.
OTHERS
Potatoes : Sodium acid pyrophosphate is used to prevent potatoes from blackening after peeling and cutting.
Vegetables : Phosphates soften the skin of beans, peas and lentils (canned or frozen), reducing their cooking time. Processing vegetables in this way also prevents color changes (the same as with French fried potatoes). Sodium hexametaphosphate (SHMP) is also used to improve and control the viscosity of sauces and tomato pastes, and to increase the amount of juice obtained from tomato pulp. Calcium phosphate is also used to improve the texture of some types of canned vegetables (peeled tomatoes).
Drinks : Polyphosphates can be used to stabilize vitamin C in citrus fruits. Sodium hexametaphosphate is also used to stabilize certain fruit drinks. Calcium, potassium and phosphorus are added in the form of calcium and potassium phosphates to energy drinks that are rich in mineral salts. Phosphoric acid is also used as an acidifying agent in soft drinks like cola.
Cereals : Phosphates are used in cereals as pH balancers or buffer agents. They are also a source of minerals. Because the body does not synthesize phosphorus (**), a sufficient daily amount must be obtained from food.
(**) A major component of our bones, teeth and nervous system, phosphorus plays a key role in:
- the transmission of our genetic heritage;
- the composition of our bones: without phosphorus combined with calcium, we would be unable to stand, as our bones would be too soft;
- our mobility: phosphorus is one of the substances which enable our muscles to contract and enable us to move.
Egg products : Phosphates are used to improve the functional properties of eggs. They act as buffer agents to achieve optimum pH values, boost the volume and stability of mousses, and prevent enzymatic activity, the development of micro-organisms and oxidation of fats.
Fat &oil : Various phosphates are used in processing oils and fats used in foods. They are used to extract the oil when refining, to stabilize fats to guard against loss of flavor, and to obtain stable emulsions. Phosphoric acid is also used in refining vegetable oils used in food.
Sugar processing : Phosphoric acid and phosphates are used to whiten and clarify sugar. Tricalcium phosphate (TCP) is used as an anti-caking or fluxing agent.
Pasta : Phosphates make instant pasta more flexible and preserve its flavor. Without phosphates, instant pasta would have a rubbery consistency. Our mixtures are used to speed up gluten contact, to make pasta more flexible and to improve its texture, and also to ensure clearer water when cooking.
Powdered food products : Tricalcium phosphate improves the fluidity of products such as powdered milk, instant powders, and spices etc. (anti-caking agent).
Milk products ans desserts : Phosphates stabilize milk proteins and are a vital additive in thermal processing of milk products (e.g. UHT process). Their reaction with the calcium contained in milk also makes them ideal for controlling the firmness of flans and the stability of mousses.
Yeasts ans fermantation : Purified phosphoric acid and phosphates — mainly monoammonium phosphate (MAP), diammonium phosphate (DAP) and monopotassium phosphate (MKP) — are widely used as nutrients in the yeast industry and in a whole range of fermentation-based bio-industrial processes (e.g. manufacture of alcohol, pharmaceutical intermediates and so on).
Other uses : Phosphates and/or phosphoric acid are used in many other applications such as modified starches, flavorings, gelatin, drinking water, blood processing, yeast manufacture and pharmaceutical applications.
