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Pioneering the Future

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Dairy

 

Haifa's food phosphates provide buffering and emulsification properties, enhance melting characteristics and promote ease of slicing in cheese.

Haifa's food phosphates are recommended also for: evaporated milk, whipped toppings, ice cream and other dairy applications.

Product

Typical values

E Number

Main Application

% P2O5

pH (1%)

C 535

41

12.1

Sodium Ortophosphates, 
E 339 powder
Processed soft, easy-melted chesses additive
C 510
C 511
C 512

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

C 521
C 522
C 523

50

9.2

Disodium Phosphate Anhydrous,E 339, powder and granular
C 524

50

9.2

Disodium Phosphate Dihydrate,E 339, crystals
C 533
C 534

43

12.1

Trisodium Phosphate Anhydrous,E 339, powder and granular
M 233

40

9.3

Dipotassium Phosphate,E 340, coarse powder Starter culture: nutrient, bacteria inhibition. Coffee whitener: buffering, dispersion
M 221
M 225

53

10.5

Tetrasodium Pyrophosphate,E 450 , powder and fine powder Ice cream: fat stabilization. 
Instant pudding: gelation
C 313i

58

8.3

Sodium Phosphates, E 339, E450, E451 powder Process cheese additive