| Baking & Cereal Applications | |
| Application: Baking Powder, Single Acting | Recomended Phosphate: Monocalcium Phosphate Monohydrate |
| Suggested Usage Levels, %: 35-38 |  |
| Applications: Fast acting leavening. | |
| Baking & Cereal Applications | |
| Application: Baking Powder, Double Acting | Recomended Phosphate: Monocalcium Phosphate Monohydrate |
| Suggested Usage Levels, %: 12 | |
| Applications: Fast acting leaving. | |
| Baking & Cereal Applications | |
| Application: Baking Powder, Comercial | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 36-40 | |
| Applications: Medium acting leavening. | |
| Baking & Cereal Applications | |
| Application: Bread | Recomended Phosphate: Monocalcium Phosphate Monohydrate, Monoammonium Phosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Nutrient. Monocalcium Phosphate Monohydrate is used as a microbial inhibitor at 0.25 %. | |
| Baking & Cereal Applications | |
| Application: Cakes | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 1.5 | |
| Applications: Medium acting leavening. | |
| Baking & Cereal Applications | |
| Application: Cereal, Quick Cooked | Recomended Phosphate: Disodium Phosphate |
| Suggested Usage Levels, %: 0.2-2.0 | |
| Applications: Reduce cooking time. | |
| Baking & Cereal Applications | |
| Application: Doughnuts | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 1-1.5 | |
| Applications: Fast acting leavening. | |
| Baking & Cereal Applications | |
| Application: Pasta | Recomended Phosphate: Disodium Phosphate |
| Suggested Usage Levels, %: 0.5-1.0 | |
| Applications: Reduce cooking time. | |
| Baking & Cereal Applications | |
| Application: Refrigerated Doughs | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 1-1.6 | |
| Applications: Slow acting leavening. | |
| Baking & Cereal Applications | |
| Application: Yeast | Recomended Phosphate: Phosphoric Acid |
| Suggested Usage Levels, %: As required | |
| Applications: Nutrient. | |
| Beverage and Other Food Applications | |
| Application: Cola, Root Beer | Recomended Phosphate: Phosphoric Acid |
| Suggested Usage Levels, %: 0.1-0.5 | |
| Applications: Acidulant. | |
| Beverage and Other Food Applications | |
| Application: Orange Juice | |
| Applications: | |
| Beverage and Other Food Applications | |
| Application: Orange Juice | Recomended Phosphate: Tricalcium Phosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Nutrient. | |
| Beverage and Other Food Applications | |
| Application: Fruit Drinks | Recomended Phosphate: Monocalcium Phosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Acidulant. | |
| Beverage and Other Food Applications | |
| Application: Crystal Beverage Mix | Recomended Phosphate: Tricalcium Phosphate |
| Suggested Usage Levels, %: 0.3-0.5 | |
| Applications: Anticaking agent, clouding agent. | |
| Beverage and Other Food Applications | |
| Application: Isotonic Beverages | Recomended Phosphate: Monopotassium Phophate, Monosodium Phosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Nutrients. | |
| Beverage and Other Food Applications | |
| Application: Baby Food | Recomended Phosphate: Dicalcium Phosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Mineral supplement. | |
| Dairy Applications | |
| Application: Process Chesse | Recomended Phosphate: Disodium Phosphate, Trisodium Phosphate, Disodium Phosphate, Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 2.0-3.0 | |
| Applications: Emulsification, buffering. | |
| Dairy Applications | |
| Application: Cottage Cheese | Recomended Phosphate: Phosphoric Acid |
| Suggested Usage Levels, %: 0.5 | |
| Applications: Acidulant. | |
| Dairy Applications | |
| Application: Instant Puddings | Recomended Phosphate: Disodium Phosphate, Tetrasodium Pyrophosphate, Monocalcium Phosphate |
| Suggested Usage Levels, %: 1.5-2.5 | |
| Applications: Gelation. | |
| Dairy Applications | |
| Application: Ice Cream | Recomended Phosphate: Tetrasodium Pyrophosphate, Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 0.1-0.2 | |
| Applications: Fat stabilizer. | |
| Dairy Applications | |
| Application: Whipped Toppings | Recomended Phosphate: Disodium Phosphate, Tetrasodium Pyrophosphate |
| Suggested Usage Levels, %: 0.1-1.0 | |
| Applications: Foam stabilizer. | |
| Dairy Applications | |
| Application: Coffee Whitener | Recomended Phosphate: Dipotassium Phosphate |
| Suggested Usage Levels, %: 0.1-1.0 | |
| Applications: Buffering, dispersion. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Ham | Recomended Phosphate: Sodium Tripolyphosphate, Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 0.5 Maximum | |
| Applications: Decrease cook-out juices. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Bacon | Recomended Phosphate: Sodium Tripolyphosphate, Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 0.5 Maximum | |
| Applications: Decrease cook-out juices. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Comminuted Cured Meats | Recomended Phosphate: Sodium Tripolyphosphate, Sodium Hexametaphosphate, Tetrasodium Pyrophosphate, Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 0.5 Maximum | |
| Applications: Accelerate cure color dvelopment;protein binding; emulsion development. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Frozen Seafood | Recomended Phosphate: Sodium Tripolyphosphate |
| Suggested Usage Levels, %: 0.5 Maximum | |
| Applications: Decrease thaw-drip loss. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Canned Tuna and Crab | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 0.25 | |
| Applications: Prevent crystal formation. | |
| Meat, Poultry,and Seafood Applications | |
| Application: Blood Processing | Recomended Phosphate: Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 0.2 | |
| Applications: Anticoagulant. | |
| Vegetables and Fruit Applications | |
| Application: Potatoes | Recomended Phosphate: Sodium Acid Pyrophosphate |
| Suggested Usage Levels, %: 1-2 | |
| Applications: Prevent darkening. | |
| Vegetables and Fruit Applications | |
| Application: Peas, Beans | Recomended Phosphate: Sodium Hexametaphosphate |
| Suggested Usage Levels, %: 0.3 | |
| Applications: Prevent skin toughening. | |
| Vegetables and Fruit Applications | |
| Application: Fruits | Recomended Phosphate: Sodium Hexametaphosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Pectin extraction. | |
| Vegetables and Fruit Applications | |
| Application: Jams, Jellies | Recomended Phosphate: Sodium Hexametaphosphate |
| Suggested Usage Levels, %: As required | |
| Applications: Sequestering. | |
| Vegetables and Fruit Applications | |
| Application: Canned Tomatoes | Recomended Phosphate: Monocalcium Phosphate |
| Suggested Usage Levels, %: 0.02 | |
| Applications: Toughe skins. | |
