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  • Product name: CUROFOSE D
  • Product Number: CUROFOSE D
  • Time: 2011-03-15
  • Views : 296

FOOD GRADE PHOSPHATE

 

CUROFOSE-D® FOR DIARY & MILK PRODCUTS

 

      Food-grade phosphates are used in a wide variety of dairy applications including  processed

cheese and cheese sauces and dips; milk-based beverages, both liquid and dry;  non-dairy creamers;

fermented dairy products; instant puddings and cheesecakes; creambased soups; ice cream;

and dessert toppings. Thanks to their strong ability to buffer pH, chelate minerals and modify

protein charges, phosphate salts are ideal for helping to set the desired texture of food and

control shelf life.

 

Processed Cheese

 

      Thanks to their considerable ion exchange capability, phosphates are very efficient in dissolving
the cheese casein network and enhance emulsifying properties of proteins which leads to

homogenous, shelf-stable and appetizing cheese spreads and blocks. Depending on the type of

processed cheese that is manufactured, We developed over time a series of specific products aimed

at the cheese industry, with the brand name Curofose-D®. Don’t hesitate to contact us for more information.

 

Milk and Milk Products

 

      DSP (Disodium Phosphate) is added to fluid milk prior to pasteurisation or to spray drying to

inhibit protein denaturation during heat treatment and to allow for efficient protein dispersion

upon rehydration. Chocolate milk may benefit from the presence of TSPP, which keeps the

cocoa in suspension.The purple discoloration of strawberry-flavoured milk may be inhibited by

the addition of STPP to bind the iron. The gelation of UHT milk may be facilitated by DSP while

age gelation of UHT milk will be inhibited by the presence of long-chain SHMP. Buttermilk and

cottage cheese can be prepared via direct acidification with phosphoric acid and this product

has a shelf life that is longer than the cultured form. In dairy preparations using alginate as

texturiser, phosphates are of great help to control the calcium release and hence the setting

of the gel. Non-dairy creamers frequently use DKP to inhibit feathering when the whitener is added

to the warm acidic coffee medium. DSP, TSPP or SHMP may be added to ice cream to prevent

churning of the milk fat.

Curofose-D®. customized blends improve the meltability and spreadability of cheese,
act as effective emulsifiers in cheese processing, and facilitate evaporated and condensed milk

processing.In addition to cheeses, these additives are used in the manufacture of yogurts,

dairy desserts, ice-creams, dairy spreads, and powdered milk products.

 

Product

Typical values

E Number

Main Application

% P2O5

PH (1%)

CUROFOSE D3

41

12.1

Sodium Ortophosphates, E 339 powder

Processed soft, easy-melted chesses additive

CUROFOSE D26

55

8.2

Sodium Phosphates, E 339, E 452, Powder

Low fat processed spread cheeses additive

CUROFOSE D56

60

8.0

E451, E452

For no-dairy cream

CUROFOSE D1

59

4.5

Monosodium Phosphate Anhydrous,E 339, powder            and granular

Processed cheese: emulsification, buffering. Evaporated milk: pH adjustment, buffering. Whipped toppings: foam stabilization.     Starter culture: nutrient, bacteria inhibition. Non-baked cheesecakes: gelation. Instant pudding: gelation

CUROFOSE D2

50

9.2

Disodium Phosphate Anhydrous,     E 339, powder and granular

CUROFOSE D22H

40

9.2

Disodium Phosphate Dihydrate,        E 339, crystals

CUROFOSE D3A

43

12.1

Trisodium Phosphate Anhydrous,    E 339, powder and granular

CUROFOSE D2P

40

9.3

Dipotassium Phosphate,E 340, coarse powder

Starter culture: nutrient, bacteria inhibition. Coffee whitener: buffering, dispersion

CUROFOSE DL8

15

7.1

E 331, E450,E339

Processed cheese: emulsification, buffering.

CUROFOSE D2366

62.1

6.6

E450, E452

For spread processed cheese High-fat processed cheese portions for spreading or slicing, based on young to medium aged cheese as Raw material

 

 

 

 

 

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