During potato processing, the appearance of black
spots linked to complexation of iron with phenolic
compounds is a well-known process. By acting on
the ferrous ions, the sodium acid pyrophosphate
halts this reaction to produce a high-quality
Phosphates make instant noodles more
flexible and preserve their flavour. Our
blends speed gluten interaction, make
noodles more elastic and also ensure clearer
water when cooking.
Phosphates soften the skin of beans, peas and lentils
(tinned or frozen), reducing their cooking time. Processing
vegetables in this way also prevents colour changes (the
same as with potatoes). They also improve and control the
viscosity of sauces and tomato purées, and increase the
amount of juice obtained from tomato pulp.
Phosphates are used in cereals as pH
balancers or buffer agents. Phosphates
improve flow of doughs during the extrusion
process allowing the development of textured
flakes. They are also a source of minerals.