Phosphatic mixtures for fish and рыбопродуктов
Food phosphates for the production of fish products: tripolyphosphate (E451), pyrophosphate (E450), disodium phosphate (E450), hexametaphosphate (E452) sodium salts. On the basis of these components, as a result of long-term experiments and tests, we have developed high-quality phosphate mixtures, which showed the maximum average yield and the most reliable moisture retention on carcasses, lumpy fillets, medium and finely ground minced meat from fish meat. The preparations are tested at Ukrainian enterprises and adapted to Ukrainian raw materials, which allows you to get the maximum effect from working with our phosphate mixtures.
A feature of the phosphate systems we offer is their very good solubility, which qualitatively distinguishes them in comparison with other similar products on the phosphate market and allows them to be used not only for minced meat products, pies and pastes, but also for pickles! Upon contact with water and slight stirring, our products instantly dissolve, and accordingly begin to work. The second positive is the absence of caking and lumpiness of phosphates, which allows them to be successfully used not only by processing enterprises, but also by manufacturers of dry food compositions !!!
There are two main ones in the range of our phosphate mixtures:
PROTTECT F7 is a complex mixture of phosphate groups (E450, E451, E452) for the production of fish products.
PROTTECT F8 is a complex mixture of phosphate and citrate groups (E450, E451, E452) for the production of products from fish
These products can be used as an option for acidity regulation in fish production. They create a certain acidity in the minced meat, and interact with meat proteins, which allows them to take on a certain amount of moisture. The use of phosphates to a large extent allows to obtain a denser product, the emulsifying and rheological properties of minced meat are improved, our phosphates also effectively work as color regulators of finished products. Thanks to high-quality input raw materials, these products solve complex technological and economic decisions and have a number of significant advantages:
- they adjust the pH, due to which the meat protein picks up moisture more actively;
- give density and at the same time juiciness of the finished product, making it more delicate in taste;
4% by weight of the main raw material. Maximum dosage 0.75% of the mass of the product yield (the content of phosphates in terms of P2O5 should not exceed 0.4% in the product)