Functions in meat processing:

⚈　 Improve emulsion stability

⚈　 Increase protein solubility

⚈　 Act as sequestration agent

⚈　 Increase water retention

⚈　 Prevent microbiological spoilage

⚈　 Improve tenderness,color and flavor

Products used in:

⚈　 Burger

⚈　 Ham sausage

⚈　 Hot dog

⚈　 Peeled shrimp

⚈　 Canned tuna

⚈　 Smoked fish

In the process of making dough, carbon dioxide (CO₂) is released under the action of acidulants and sodium bicarbonate,its appearance and quality largely depend on the physical and chemical quality of the acidulants and the Rate of Reaction(ROR). The fast-acting acidulants releases 60-70% of carbon dioxide in 2-8 minutes, and the low-acting releases 10-20% of carbon dioxide in the same time. It can also achieve rapid growth by increasing temperature, humidity or adding acidic additives. On the contrary,a decrease in the rate of reaction can be caused by low temperatures and the occurrence of hygroscopic ingredients.

Different bakery products have different requirements for acidulants. The Sodium Acid Pyrophosphate (SAPP) provided by Beluckey covers the rate of reaction of 10, 15, 22, 28, 40, and is widely used in:

⚈　Cookies

⚈　Cake

⚈　Self-rising powder and cake mix

⚈　Frozen noodle products

⚈　Pastries

⚈　Waffle and Muffin

Seafood rapidly lose natural fluids, accelerate oxidation and become rancid, so improving the water retention of products provides a guarantee for efficient applications in processing and storage.

Beluckey Sodium Tripolyphosphate (STPP) can quickly dissolve in ice-cold brines to reduce the occurrence of agglomeration and increase the utilization rate. Seafood soaked with high quality phosphates reduces water loss under heating, it can reduce drip loss and improve retention,texture, tenderness, juiceness, increase the yield, prevent oxidation and prevent the erosion of harmful microorganisms and the occurrence of rancidity.

Functions in milk application:

⚈　pH modification and buffering agent.

⚈　Calcium binding and Ion exchange.

⚈　Act as sequestration agent

⚈　Bacteriostatic effect and shelf life extension.

Functions in cheese application:

⚈　Improve the solubility of cheese

⚈　Optimize appearance

⚈　Improve cheese slice structure and organization structure

⚈　Improve the stability of the protein, especially when heated

⚈　Promote the emulsification function of free fat

⚈　Prevent the formation of icing during the ice cream making process

⚈　Inhibit the formation of harmful bacteria

Monoammonium Phosphate (MAP), Diammonium  Phosphate (DAP) and Monopotassium Phosphate (MKP) are most regular used fermentation materials, which are widely used in the production of food yeast and pharmaceutical intermediates.

Beluckey Sodium Acid Pyrophosphate (SAPP) can be used to prevent cutting potatoes from blackening and processing vegetables color changes.

Beluckey Sodium Hexametaphosphate (SHMP) can help to improve the viscosity of tomato sauces.