PHOSPHATES ON THE TABLE
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.