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Phosphate food additive - combination of Sodium Di- and Trihosphates


  • 25 Kg or 50 Lbs. multi-walls PE lined paper bags on pallets.
  • 1000 Kg or 2205 Lbs. Big Bags.


  • Crabstick (surimi) processing, all types of emulsions type seafood and meat products.
  • Non Viscosity binder with optimal ratio od Di- and Triphosphates for all types of emulsion, especially for surimi.
  • Provides effective and fast activation of proteins increases water holding capacity and yields.
  • Treatment of seafood or meat prior to freezing.
  • Stabilizes color, tenderness, taste and appearance.
  • Prevents microbial growth and nutritional loss during shelf life.

Product information

  • EEC classification: E 450, E 451.
  • Appearance: White fine powder

Screen analysis:

  • On 18 US mesh (> 1.0 mm) 0.5% max
  • Trough 200 US mesh (<0.075 mm) 10% max


  • Shelf life: 24 months in original package, under dry and cool storage conditions.
  • Maximum stack height: 2 pallets. 

Recommended dosage

  • An optimum will be reached with 0.3 to 0.5% (100-500g/10L) F261 in brine.

Product Standards

Kosher and Halal product


F261 complies with the requirements of the current US Food Chemicals Codex, EC Commission Directive, and FAO/WHO report.



All information is offered in good faith, without guarantee or obligation by the accuracy or sufficiency thereof, or the result obtained and is accepted at user’s risk. Nothing herein shall be construed as a recommendation for uses that infringe valid patents or as extending a license under valid patents.

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