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  • 商品名称: CUROFOSE with Viscous Products
  • 商品编号: CUROFOSE Viscous Products
  • 上架时间: 2011-03-14
  • Views : 314

FOOD GRADE

 

 Compound/blend phosphate  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.

 

 

Viscous Products

 

 

  Product

Typical values

E Number

Main Application

% P2O5

PH (1%)

CUROFOSE 208

56.5

8.5

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE M218

55

10

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE M219

55

9.7

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE M220

60.5

7.3

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE M223

57.5

8.5

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 228

56.5

8.9

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 229

60.2

7.5

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 230

56.5

8.8

E 450, E 452

Medium viscosity binder for emulsion type products Recommended For processing fish, fish fillets, shrimps and clams

CUROFOSE 231

56.2

8.8

E 450, E 451, E 452

Medium viscosity binder for emulsion type productsL; Recommended For pork and poultry meat.

CUROFOSE 235

56.5

9.7

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 243

58.5

7.5

E 450, E 452

Low viscosity binder for emulsion type products

CUROFOSE 244

59-61.5

7.3

E 450, 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 245

60

7.0

E 450, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 246

58

7.7

E 450, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 247

55

8.9

E 450, E 451, E 452

Medium viscosity binder for emulsion type products

CUROFOSE 248

57

8.9

E 450, E 452

Medium viscosity binder for sausages

CUROFOSE 248L

55

8.9

E 450, E 452

Low viscosity binder for sausages

CUROFOSE K7

57

9.0

E 450, E 451, E 452

Extra high viscosity binder for sausages and complicated meat emulsions

CUROFOSE K8

57

9.5

E 450, E 451, E 452

Extra high viscosity binder for sausages and complicated Meat emulsions

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