Functional phosphate systems in crystalline powder or granules. Phosphates optimize pH and ionic strength, improve water binding and texture, support aeration, and stabilize emulsions—delivering reliable, repeatable performance across dairy, bakery, beverages, and prepared foods.
Emulsifier
Bulking agent
Texture improver
Moisture retention
Shelf life extender
Buffering agent
Aerating / leavening agent
Phosphates is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Melt profile, body, and stability control.
Consistent lift and uniform crumb via balanced leavening.
Buffering for taste and mineral compatibility.
Moisture retention and robust emulsions.
Feedstock preparation: Food-grade mineral acids/bases reacted with purified phosphate sources; selected cation (e.g., Na⁺/K⁺/Ca²⁺).
Primary production: Controlled neutralization and crystallization to targeted phosphate salt / blend and particle size.
Separation & finishing: Centrifugation/filtration, washing, and drying for purity and low residuals.
Milling & sieving: Granulation to flowable powder/granules for quick dispersion and predictable reactivity.
Standardization/QA: Assay, pH (solution), insolubles, heavy metals, and sieve profile verified; COA issued.
General: Follow local regulations; typical use 0.05–1.0% w/w depending on salt/blend and application; trial recommended.
By application
Processed cheese / dairy drinks: 0.10–0.60% (as phosphate blend)
Cakes/cookies/quick breads: 0.30–1.00% (as part of leavening system)
Beverages/syrups: 0.05–0.30% (buffering)
Soups/sauces/ready meals: 0.10–0.50% (binding/emulsifying)
Matching pKa with your target pH is the secret to rock-solid buffering.
Right phosphate choice can cut syneresis and keep sauces looking glossy.
Right phosphate choice can cut syneresis and keep sauces looking glossy.
Matching pKa with your target pH is the secret to rock-solid buffering.
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