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POTATOES

NOODLES

VEGETABLES

CEREALS

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

finished product.

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.