Food-Grade Phosphates
STPP, SAPP and phosphate blends for water binding in meat, leavening in bakery and stability in dairy.

Food and technical grade phosphates, acidulants and processing salts used across dairy, meat, beverage and bakery lines.
STPP, SAPP and phosphate blends for water binding in meat, leavening in bakery and stability in dairy.
Citric, malic, lactic and phosphoric acid grades for pH control, tartness and microbial stability.
Baking soda, ammonium bicarbonate, nitrite salts and curing systems for industrial food lines.
Bakery, dairy and beverage enzymes that improve yield, texture and processing efficiency.
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