Products

Carfosel™ 999 blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Kasomel™ 2273 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. This emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommended when using Emmenthal or Dutch cheese as raw material. It has a medium creaming reaction and a good ion exchange capability.

Praylev™ SLOWPYRO has a sodium acid pyrophosphate food grade and an appearance of hygroscopic white powder without foreign matters. It is used as a slow acting leavening agent for bakery.

Carfosel™ Genius blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Praylev™ Aerosal has a sodium aluminum phosphate, acidic food grade and a white, free-flowing powdered material. It is used as a leavening agent in baking powders and in prepared institutional and retail cake, cookie, muffin and pancake mixes.

Carfosel™ B-940 blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Praylev™ Aerocal 12 is a monocalcium phosphate monohydrate food grade Brilliant, white, free-flowing crystalline materia.

Carfosel™ 700 blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Carfosel™ 996 blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Praylev™ Aerocal 308 is a monocalcium phosphate monohydrate white powder or deliquescent crystalline powder.

Praylev™ FASTPYRO has a sodium acid pyrophosphate food grade and an appearance of hygroscopic white powder without foreign matters. It is used as a leavening agent for bakery.

Kasomel™ 2285 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of UHT spreadable cheese that has medium to high fat content.

Praylev™ Aerocal 90 has a monocalcium phosphate anhydrous food grade and is a white, granular, free-flowing product. It's used as a delayed release calcium based leavening agent and leavening acid for self-rising flour, self-rising corn meal pancake flour, and prepared cake an muffin mixes.

Kasomel™ 2185 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a melting salt designed for the production of block processed cheese with enhanced remelting properties used for pizzas, toasted sandwiches, etc.

Kasomel™ 1112 is an alkaline correcting salt. It decreases the pH value of processed cheese by 1.2 to 1.3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very weak.

Kasomel™ 1145 is a melting salt specially designed to act on dairy proteins. This acidic correcting salt decreases the pH value of the end product by – 0.4 / - 0.5 when using 3% Kasomel™ 1145 calculated on raw materials. It can be mixed with other emulsifying salts when a strong pH decrease during the melting stage is needed. It is mainly used to avoid a citrate taste which automatically appears when citric acid is used for pH value correction. It is a food grade phosphates blend and appears as a hygroscopic white powder without foreign matters.

Kasomel™ 3138 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs like sausages, patties). It gives a highly viscous paste during cooking.

Carfosel™ 1000I blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Kasomel™ 2366 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. Due to its high creaming reaction, Kasomel™ 2366 is used to produce high fat content processed cheese, either sliceable or spreadable. It is frequently used with Kasomel™ 2394, which allows a soft adjustment of pH without using an alkaline correcting salt.

Carfosel™ 900 blends interact in a unique way to bind water with proteins and increase meat tenderness. Treated products will maintain their juicy appearance as well as their natural nutritional properties, texture and color.

Kasomel™ 2394 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. It has a strong creaming reaction with a good ion exchange capacity. It is often used together with Kasomel™ 2366, which allows a softer adjustment of pH value without using an acidic correcting salt. This salt is used for processed cheese with a high fat content, either spreadable or sliceable.

Kasomel™ 3172 has a phosphates blend food grade and an appearance of hygroscopic white powder without foreign matters. The Kasomel™ 3172 for block processed cheese is used when a very clear cheese flow is required. As a result, it is recommended for use in block cheese based on Emmenthal or Dutch cheeses. It has an excellent ion exchange capacity and no creaming reaction. It is designed for liquid paste during cooking and a rather "elastic" final texture.

Kasomel™ 1110 is a special salt for spreadable cheese with no or very little creaming reaction. Generally, this salt is used for the production of processed cheese in tubes or in cups or in specific shapes for which later hardening must absolutely not occur. It is also very good to process fluid processed cheese for the needs of food industry. Its ion exchange capability is quite good and its creaming reaction is weak. It increases the pH value of processed cheese by 0.3 to 0.4 when used at 3% on the raw materials.