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 |