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  • 商品名称: CUROFOSE with Non-Viscous Products
  • 商品编号: CUROFOSE-NON Viscous
  • 上架时间: 2011-03-14
  • Views : 292

FOOD GRADE

 

Compound/blend phosphate 

Non-Viscous Products

 

For Meat & PoultryProducts

 

 

   CUROFOSE (Cut and Roll) phosphate salts

 

  • Improve palatability (tenderness, color and flavor). 
  • Increase water retention 
  • Increase protein solubility 
  • Improve emulsion stability 
  • Improve products shelf life
  • Prevent microbiological spoilage

 

Phosphates for dry addition

      The quality of emulsion or coarse chop products depends on effective binding of the protein, fat and water components,

and on the stabilization of the emulsion.


     CUROFOSE provide the ideal solution for binding, emulsifying and preserving a wide range of products.

 

 

Non-Viscous Products

 

 

   Product

Typical values

E Number

Main Application

% P2O5

PH (1%)

SAUSFOS 772

58.5

7.3

E 450

Non-viscous binder for sausages; For meat emulsions chopped meats, ground meats.

CUROFOSE 100

53-56

8.1-8.7

E 450

Non-viscous binder for sausages; For meat emulsions chopped meats, ground meats.

CUROFOSE 450

54-57

8.8

E 450

Non-viscous binder for sausages; For meat emulsions chopped meats, ground meats.

CUROFOSE K50

44-47

8.9

E 450

Non-viscous binder for sausages For meat emulsions chopped meats, ground meats.

CUROFOSE COLS

59.3

8.1

E 450,E451

Non-viscous binder for Poultry, ham, beef.

CUROFOSE SA08

57-59

8.5

E 450,E451

Non-viscous binder for injection of Ham/bacon and cooked sausages.

CUROFOSE 780S

59-61.5

7.5

E 450, E 451, E 452

Non-viscous binder for Meat prblends, meat emulsions, sausages, poultry products, marinades, blood stabilization

CUROFOSE S250

61.4

7.8

E 450, E 451, E 452

Sausage processing: Franks & regular hot dogs, bolognas etc.

CUROFOSE S350

64.3

7.2

E 450, E 451, E 452

Non-viscous binder for Sausage processing: chicken, turkey Franks & regular hot dogs, shrimp processing

CUROFOSE M302

61-65

8.4-9.0

E 451, E 452

Non-viscous binder for Meat prblends, meat emulsions, sausages, poultry products,

CUROFOSE M307

58-61

8.8-9.0

E 451, E 452

Non-viscous binder for Meat prblends, meat emulsions, sausages, poultry products,

CUROFOSE K112

57-61

9.3

E 451, E 452

Poultry processing: Turkey & chicken (processed & precooked), Hams, roast beef, precooked fresh pork and canned meat products

CUROFOSE M808

54.5-58

8.8

E 450,E452

Non-viscous binder for Meat emulsions, Chopped meats,Ground meats, Sausages, Surimi, can color development and protecting flavor.

CUROFOSE S305

55

8.8

E 450,E451

Non-viscous binder for Meat emulsions, Chopped meats,Ground meats, Sausages, Surimi 

CUROFOSE 900

56

8.8

E 450, E 451, E 452

Non-viscous cutter additive for comminuted meats.Meat emulsions chopped meats, ground meats, sausages, Surimi

CUROFOSE MT

55

10.0

E 450, E 451

Non-viscous cutter additive forMeat emulsions, chopped meats, ground meats, sausages, Surimi

CUROFOSE BNF

66

7.2

E 452, E 500

BACON processing

CUROFOSE LP732

34

7.5-8.1

E301, E 450, E 451

Non-viscous cutter additive forMeat emulsions, chopped meats, ground meats, sausages, Surimi

CUROFOSE LP832

34

7.5-8.1

E300, E 450, E 451

Non-viscous cutter additive forMeat emulsions, chopped meats, ground meats, sausages, Surimi

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