Phosphates find uses in meat, fish, dairy and bakery sectors due to their many functions. All phosphates present in food are a nutritive source of phosphorus. A range of sodium and potassium phosphates are available, including blended phosphates for specialised applications in food processing.

Sodium Acid Pyrophosphate

Sodium Acid Pyrophosphate prevents the mineral struvite forming in canned seafood. It is also used as a controlled leavening/raising agent in bakery products.

Sodium Tripolyphosphate

Sodium Tripolyphosphate is used as a texture modifier of vegetables and noodles, an emulsion stabiliser, and a deshelling aid for peanuts and prawns.

Tripotassium Phosphate

Tripotassium Phosphate is used as a sodium-free alternative to trisodium phosphate in low salt/low sodium processed foods.

Trisodium Phosphate

Trisodium phosphate is used as an emulsifier and for colour modification in cereals and in imitation and processed cheeses. It also has antibacterial properties

Tetrasodium Pyrophosphate

Tetrasodium pyrophosphate promotes the binding of proteins to water in chicken nuggets, soy-based meat alternatives, imitation crab and lobster products. It is an emulsifier and a thickening agent in instant puddings.

Sodium Hexametaphosphate

Sodium hexametaphosphate is a multifunctional ingredient used largely in the processed meats, dairy and fish sectors for improved texture and stabilisation.

Dipotassium Phosphate

Dipotassium phosphate is used as a buffering agent, sequestrant, and emulsifier in dairy products. It is used in coffee creamer, cheeses and in meat processing.