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3

PHOSPHATES ON THE TABLE

PROCESS

CHEESE

MEATPRODUCTS

/

DELICATESSEN

BAKED

GOODS

FISH

AND

SEAFOOD

An essential additive for any cheese processor,

KASOMEL® emulsifying salts ensure optimal control

during emulsifying and cooking processes and

guarantee a high quality finished product.

CARFOSEL® salts react with proteins in

a unique way ensuring that processed

products retain their nutritional qualities

and natural flavour, colour and texture.

Acid phosphates 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 flavour of pastries.

CARFOSEL® salts guarantee excellent

retention of natural juices in fish fillets,

prawns, scampi, scallops and other frozen

seafood. They also help to prevent struvite

crystals from forming in canned tuna and crab.