Potassium monophosphate (MKP)
Reaction product of phosphoric acid and potassium carbonate. It stabilizes the product, thickens it and helps maintain pH and humidity in processed foods.
Sodium tripolyphosphate (STPP)
Used in the food industry mainly due to the emulsifying properties and water retention in the product. In the meat and fish industry, it is used thanks to its properties to preserve the natural color of meat and fish and their consistency.
Sodium hexametaphosphate (SHMP)
Used as an emulsifier and thickener is characterized by strong hygroscopicity. SHMP is mainly used in the dairy industry and meat processing.
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Components for the food industry