| Adipic Acid | ICL Food Specialties | Adipic Acid outperforms citric acid and other organic and inorganic acids in the promotion of rapid-setting gelatin desserts. It produces the desired tartness at the optimum gelling pH of 3.0, whereas citric acid can provide the same tartness, however onl...view more Adipic Acid outperforms citric acid and other organic and inorganic acids in the promotion of rapid-setting gelatin desserts. It produces the desired tartness at the optimum gelling pH of 3.0, whereas citric acid can provide the same tartness, however only at a lower pH. When used in mild fruit flavors, like grape, raspberry, or apple, the flavor of the fruit is not overwhelmed by acid tartness or inherent flavor. It is a white crystalline granular material, which meets or exceeds all the requirements of the current Food Chemicals Codex. view less | |
| Cal-Sistent® | ICL Food Specialties | Cal-Sistent® is a source of calcium engineered to deliver a consistent impalpable powder that imparts target sensory characteristics for food and beverage formulators. Cal-Sistent provides a 38% calcium level as well as the ideal calcium to phosphorus rat...view more Cal-Sistent® is a source of calcium engineered to deliver a consistent impalpable powder that imparts target sensory characteristics for food and beverage formulators. Cal-Sistent provides a 38% calcium level as well as the ideal calcium to phosphorus ratio found in nature, including teeth and bones. This product lends itself to dairy and soy applications, nutritional supplements, confectionary applications, sports beverage and juices. view less | |
| Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder | ICL Food Specialties | Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder is made up of white granules or powdered product. DKP is an excellent, highly soluble buffer for casein based coffee creamers. The use of DKP stabilizes the protein layer around the fat droplets th...view more Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder is made up of white granules or powdered product. DKP is an excellent, highly soluble buffer for casein based coffee creamers. The use of DKP stabilizes the protein layer around the fat droplets thus preventing syneresis and curdling of the protein when added to hot, acidic coffee or tea. It is used as a mineral supplement for pharmaceuticals and as a nutrient source during yeast production and other fermentation processes. DKP also helps buffer the pH of the cheese and interacts with milk proteins to promote emulsification. view less | |
| Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder | ICL Food Specialties | Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder is a powder product featuring key properties such as easy handling, excellent buffering capacity, nutrient source capability, alkalinity, and precipitating agent uses. DKP is an excellent, highly s...view more Dipotassium Phosphate, Anhydrous (DKPa) Granular / Powder is a powder product featuring key properties such as easy handling, excellent buffering capacity, nutrient source capability, alkalinity, and precipitating agent uses. DKP is an excellent, highly soluble buffer for casein based coffee creamers. The use of DKP stabilizes the protein layer around the fat droplets thus preventing syneresis and curdling of the protein when added to hot, acidic coffee or tea. It is used as a mineral supplement for pharmaceuticals and as a nutrient source during yeast production and other fermentation processes. This product also helps buffer the pH of the cheese and interacts with milk proteins to promote emulsification. view less | |
| Dipotassium Phosphate, Solution (DKPs) 50% Solution | ICL Food Specialties | Dipotassium Phosphate, Solution (DKPs) 50% Solution is a clear liquid that is easy to handle, has excellent buffering capacity, and it is used as a precipitating agent and nutrient source. It is useful in coffee creamers, nutrient sources, process cheese ...view more Dipotassium Phosphate, Solution (DKPs) 50% Solution is a clear liquid that is easy to handle, has excellent buffering capacity, and it is used as a precipitating agent and nutrient source. It is useful in coffee creamers, nutrient sources, process cheese products, and potable water treatment. view less | |
| Disodium Phosphate, Anhydrous (DSPa) Granular | ICL Food Specialties | Disodium Phosphate, Anhydrous (DSPa) Granular is made up of white, odorless, free flowing granules. This product is known for its alkalinity and is used as a buffering agent, protein modifier, stabilizer, and emulsifying agent. DSP is commonly used during...view more Disodium Phosphate, Anhydrous (DSPa) Granular is made up of white, odorless, free flowing granules. This product is known for its alkalinity and is used as a buffering agent, protein modifier, stabilizer, and emulsifying agent. DSP is commonly used during production of spray dried cheese and nonfat milk powders. DSP protects the milk proteins from heat dehydration allowing the proteins to remain dispersed during the spray drying process, which assists in the solubility of the powders upon reconstitution with water. DSP also stabilizes the emulsion to enhance flavor, body, and appearance of the final product. view less | |
| Disodium Phosphate, Anhydrous (DSPa) Granular & Powder | ICL Food Specialties | Disodium Phosphate, Anhydrous (DSPa) Granular & Powder is a white, odorless, free flowing powder. This product is known for its alkalinity and is used as a buffering agent, protein modifier, stabilizer, and emulsifying agent. DSP is commonly used during p...view more Disodium Phosphate, Anhydrous (DSPa) Granular & Powder is a white, odorless, free flowing powder. This product is known for its alkalinity and is used as a buffering agent, protein modifier, stabilizer, and emulsifying agent. DSP is commonly used during production of spray dried cheese and nonfat milk powders. DSP protects the milk proteins from heat dehydration allowing the proteins to remain dispersed during the spray drying process, which assists in the solubility of the powders upon reconstitution with water. DSP also stabilizes the emulsion to enhance flavor, body, and appearance of the final product. view less | |
| Disodium Phosphate, Duohydrate (DSPd) Granular | ICL Food Specialties | Disodium Phosphate, Duohydrate (DSPd) Granular is a white free-flowing granular product featuring alkalinity, protein modifier, emulsifying agent, buffering agent, and stabilizer. DSPd is added to adjust the pH of cereal and pasta products to maintain qua...view more Disodium Phosphate, Duohydrate (DSPd) Granular is a white free-flowing granular product featuring alkalinity, protein modifier, emulsifying agent, buffering agent, and stabilizer. DSPd is added to adjust the pH of cereal and pasta products to maintain quality color in final product. DSPd also accelerates the cook time and is especially useful in quick cooking cereals. It is commonly used during production of spray dried cheese and nonfat milk powders. DSPd protects the milk proteins from heat dehydration allowing the proteins to remain dispersed during the spray drying process, which assists in the solubility of the powders upon reconstitution with water. DSPd also stabilizes the emulsion to enhance flavor, body, and appearance of the final product. view less | |
| Emulsi-Phos® 440 Blended Phosphate Powder | ICL Food Specialties | Emulsi-Phos® 440 Blended Phosphate Powder is an anhydrous white powder with no foreign odor. It is a specially developed blend which permits the optimum combination of desirable processing and end product properties, such as viscosity, melt spread, body, ...view more Emulsi-Phos® 440 Blended Phosphate Powder is an anhydrous white powder with no foreign odor. It is a specially developed blend which permits the optimum combination of desirable processing and end product properties, such as viscosity, melt spread, body, and hardness. Emulsi-Phos® 440 can be used as an emulsifying agent in pasteurized process cheese in accordance with 21 CFR 133.169c, in pasteurized process cheese food under 21 CFR 133.173e1, and in pasteurized process cheese spread under 21 CFR 133.179e. view less | |
| Salona™ | ICL Food Specialties | Salona™ low sodium sea salt is a natural mineral that is an effective tool for replacement of salt in food and beverage products. Salt is a critical ingredient used in most food products for flavor enhancement, preservation and other functions. This produ...view more Salona™ low sodium sea salt is a natural mineral that is an effective tool for replacement of salt in food and beverage products. Salt is a critical ingredient used in most food products for flavor enhancement, preservation and other functions. This product can be used in many food applications as a replacement for up to 50% sodium chloride and as a full replacement for potassium chloride. It is generally substituted as a one for one replacement for sodium chloride and potassium chloride. Due to its unique structure and balance of cations, This product delivers acceptable flavor in diverse food products view less | |
| Sodium Acid Pyrophosphate (SAPP) Granular | ICL Food Specialties | Sodium Acid Pyrophosphate (SAPP) Granular is an anhydrous white material. This product is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant. In non-dairy creamers, SAPP is added to...view more Sodium Acid Pyrophosphate (SAPP) Granular is an anhydrous white material. This product is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant. In non-dairy creamers, SAPP is added to protect the proteins from heat dehydration, to stabilize the fat emulsion, and to buffer the product. Processed potatoes are protected from iron-induced darkening when treated with SAPP. Addition of SAPP to albacore tuna during canning decreases or prevents formation of struvite crystals. SAPP is used in meat processing to accelerate development of red color in wieners, bologna, and other emulsion-type meat products SAPP can be used as an emulsifying agent during cheese processing to produce a hard, non-melting cheese product. view less | |
| Sodium Acid Pyrophosphate (SAPP NL) Powder | ICL Food Specialties | Sodium Acid Pyrophosphate (SAPP NL) Powder is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium Acid Pyrophosphate. This product is used as an acidulant, buffering agent, coagulant,...view more Sodium Acid Pyrophosphate (SAPP NL) Powder is an anhydrous white powdered material, which complies with the specifications of the current Food Chemicals Codex for Sodium Acid Pyrophosphate. This product is used as an acidulant, buffering agent, coagulant, emulsifying agent, dispersing agent, protein modifier, and sequestrant. view less | |
| Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular | ICL Food Specialties | Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular is a hygroscopic, white, granule. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to ...view more Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Granular is a hygroscopic, white, granule. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to modify proteins enabling them to solubilize and retain moisture during storage. TKPP also increases shelf life of products by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TKPP helps to buffer the pH of the cheese and interacts with the milk protein to promote emulsification. In flavored milk powders, liquid TKPP can be added to the wet ingredient mix prior to spray drying. The TKPP will stabilize and disperse the proteins during drying. In addition the use of TKPP will improve the overall viscosity, smoothness, and flavor of the final beverage. In meat processing, this product enhances moisture retention without increasing sodium content. view less | |
| Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder | ICL Food Specialties | Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder is a hygroscopic, white, powder. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to mod...view more Tetrapotassium Pyrophosphate, Anhydrous (TKPP) Powder is a hygroscopic, white, powder. It is used for its properties as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. In pet food, TKPP is used to modify proteins enabling them to solubilize and retain moisture during storage. TKPP also increases shelf life of products by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TKPP helps to buffer the pH of the cheese and interacts with the milk protein to promote emulsification. In flavored milk powders, liquid TKPP can be added to the wet ingredient mix prior to spray drying. The TKPP will stabilize and disperse the proteins during drying. In addition the use of TKPP will improve the overall viscosity, smoothness, and flavor of the final beverage. In meat processing, this product enhances moisture retention without increasing sodium content. view less | |
| Tetrapotassium Pyrophosphate (TKPPs) 60% Solution | ICL Food Specialties | Tetrapotassium Pyrophosphate (TKPPs) 60% Solution is produced from Anhydrous Tetrapotassium Pyrophosphate. This product is used as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. Tetrapotassium Pyroph...view more Tetrapotassium Pyrophosphate (TKPPs) 60% Solution is produced from Anhydrous Tetrapotassium Pyrophosphate. This product is used as a buffering agent, dispersing agent, protein modifier, coagulant, sequestrant, and mineral supplement. Tetrapotassium Pyrophosphate (TKPPs) 60% Solution is applied in pet food to modify proteins enabling them to solubilize and retain moisture during storage. TKPP also increases shelf life of products by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TKPP also helps to buffer the pH of the cheese and interacts with the milk protein to promote emulsification. Liquid TKPP can be added to the wet ingredient mix prior to spray drying. The TKPP will stabilize and disperse the proteins during drying. In addition the use of TKPP will improve the overall viscosity, smoothness, and flavor of the final beverage. view less | |
| Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular | ICL Food Specialties | Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular is an anhydrous, white, crystalline material in granular form. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life o...view more Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular is an anhydrous, white, crystalline material in granular form. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life of the product by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TSPP is added to improve whipping efficiency and improve foam stability. Granular TSPP helps to buffer the pH of the processed cheese and interacts with milk proteins to promote emulsification. This product sequesters iron in potato products to prevent after-cooking blackening and to stabilize color. To maintain fat dispersion in an ice cream/dessert mix, TSPP may be added so "churning" will not form lumps of butter during freezing. view less | |
| Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder | ICL Food Specialties | Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder is an anhydrous, white, crystalline material in powder form. This product is used as a dispersing agent, sequestrant, buffering agent, protein modifier, and coagulant. TSPP is used to modify...view more Tetrasodium Pyrophosphate, Anhydrous (TSPP) Granular & Powder is an anhydrous, white, crystalline material in powder form. This product is used as a dispersing agent, sequestrant, buffering agent, protein modifier, and coagulant. TSPP is used to modify the proteins enabling them to retain moisture during storage, thawing, and cooking. TSPP also increases shelf life of the product by sequestering multivalent cations responsible for lipid oxidation and rancidity development. TSPP is added to improve whipping efficiency and improve foam stability. Granular TSPP helps to buffer the pH of the processed cheese and interacts with milk proteins to promote emulsification. This product sequesters iron in potato products to prevent after-cooking blackening and to stabilize color. To maintain fat dispersion in an ice cream/dessert mix, TSPP may be added so "churning" will not form lumps of butter during freezing. view less | |
| Trisodium Phosphate Anhydrous (TSPa) Granular & Powder | ICL Food Specialties | Trisodium Phosphate Anhydrous (TSPa) Granular & Powder is a white, free-flowing, granular or powdered product. This product is used to make a soft process cheese that melts & flows easily at 75-80°C. The TSP sequesters the calcium from the cheese protein ...view more Trisodium Phosphate Anhydrous (TSPa) Granular & Powder is a white, free-flowing, granular or powdered product. This product is used to make a soft process cheese that melts & flows easily at 75-80°C. The TSP sequesters the calcium from the cheese protein causing the protein to dissolve and emulsify the system. The high alkalinity of TSP is advantageous when quicker cooking rates are desirable in cooked breakfast cereals. Increased pH also makes the product more creamy or yellow in color giving a richer appearance. view less | |
| Trisodium Phosphate Anhydrous (TSPa) Powder | ICL Food Specialties | Trisodium Phosphate Anhydrous (TSPa) Powder is a white, free-flowing powdered product use for its strongly alkaline salt, emulsifying agent, protein modifier and buffer capacity properties. TSP is used to make a soft process cheese that melts & flows easi...view more Trisodium Phosphate Anhydrous (TSPa) Powder is a white, free-flowing powdered product use for its strongly alkaline salt, emulsifying agent, protein modifier and buffer capacity properties. TSP is used to make a soft process cheese that melts & flows easily at 75-80°C. The TSP sequesters the calcium from the cheese protein causing the protein to dissolve and emulsify the system. The high alkalinity of TSP is advantageous when quicker cooking rates are desirable in cooked breakfast cereals. Increased pH also makes the product more creamy or yellow in color giving a richer appearance. view less | |
| Trisodium Phosphate, Crystalline (TSPc) Fines | ICL Food Specialties | Trisodium Phosphate, Crystalline (TSPc) Fines is a white powder. This product is used for its properties as a strongly alkaline salt, emulsifying agent, buffer capacity, and protein modifier. TSP is used to make a soft process cheese that melts & flows...view more Trisodium Phosphate, Crystalline (TSPc) Fines is a white powder. This product is used for its properties as a strongly alkaline salt, emulsifying agent, buffer capacity, and protein modifier. TSP is used to make a soft process cheese that melts & flows easily at 75-80°C. The TSP sequesters the calcium from the cheese protein causing the protein to dissolve and emulsify the system. The high alkalinity of TSP is advantageous when quicker cooking rates are desirable in cooked breakfast cereals. Increased pH also makes the product more creamy or yellow in color giving a richer appearance. view less | |
| Trisodium Phosphate, Crystalline (TSPc) Medium Granular | ICL Food Specialties | Trisodium Phosphate, Crystalline (TSPc) Medium Granular is made up of white, odorless granules. This product is used for its properties as a strongly alkaline salt, emulsifying agent, buffer capacity, and protein modifier. TSP is used to make a soft pr...view more Trisodium Phosphate, Crystalline (TSPc) Medium Granular is made up of white, odorless granules. This product is used for its properties as a strongly alkaline salt, emulsifying agent, buffer capacity, and protein modifier. TSP is used to make a soft process cheese that melts & flows easily at 75-80°C. The TSP sequesters the calcium from the cheese protein causing the protein to dissolve and emulsify the system. The high alkalinity of TSP is advantageous when quicker cooking rates are desirable in cooked breakfast cereals. Increased pH also makes the product more creamy or yellow in color giving a richer appearance. view less |
