During food processing, various additives are used for improving the food quality. The pH and other characteristics of the product such as taste, aroma, and color are substantially affected not only by the food properties, but also by the types and amounts of the additives used.

Polyphosphates exhibit a strong buffering action. SPORIX has a more specific and strong capacity to pH hold-up at low pH range, which stabilize the acidity of acidic foods and drinks

Table 1. Classification of phosphates according to molar ratio of M₂O/P₂O₅

The removal of metallic ions such as Fe, Ca, Mg, Al and their derivatives are important since a presence of various irons in foods may cause discoloration, deterioration, or sedimentation during processing. The chelation value of SPORIX is superior than any other phosphates and also has a prolonged chelation ability. A higher chelation value of SPORIX is far better than EDTA or phytic acid at lower pH ranges, and stable up to 100 degree Celsius

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SPORIX have strong peptizing, dispersion and anti-sedimentation activity. Strong buffer action at acidic conditions.

• pH of 1% SPORIX solution is 1.9-3.0
• SPORIX is strong deliquescent, but no functional changes even moisturized.
• SPORIX dissolve slowly in water, but higher saturation value. For example, 2g SPORIX takes about 70-100 seconds to dissolve in 100ml water at 55 degree Celsius.

Preservative Activity

Typical polyphosphate sodium salts such as pyrophosphate, tripolyphosphate and metaphosphate have been used as Vitamin C stabilizers. Ultraphosphate SPORIX is also expected for same activity.

a -Polygel™

;Phosphates blends for foods that need texture improvement

“a -Polygel” is a mixture of polyphosphates, which would give essential properties needed for all kinds of noodles, meat and fish processing, such as binding, cohesiveness, dispersing, buffering pH, chelating water treatment, discolorlation the food components, enhancing emlsification and water holding capacity.

Besides a -Polygel™ has other types of products, such as a -Polygel-SF™ (for fish product), a -Polygel-HS™ (for meat product), a -Polygel-IN™ (for all noodles).

a -Polygel™ product series provide visconsity in solution without special type. It conforms in every aspects to the requirements of the Korea FDA regulations.

Sodium tripolyphosphate (Pentasodium triphosphate, Na₅P₃O₁₀);

Potassium metaphosphate (Potasium polyphosphate, (KPO₃) _X);

Sodium polyphosphate, Glassy (Sodium hexametaphosphate, NaPo₃) ₆);

Sodium pyrophosphate (Tetrasodium pyrophosphate, Tetrasodium diphosphate, Na4P2O7);

1. Increase the textural cohesiveness and retrogradation in foods (in starchy foods such as pre-cooked rice, instant noodles, soft-cakes)
2. Increase moisture retention for meat and fish products
3. Stabilize emulsion
4. Prevent discoloration
5. Control pH, chelating effects.

For noodles, Starch products, meat, fish products;

Spray the solution of 0.2%~0.5% a -Polygel™ (based on raw materials) onto the raw stuff and mix thoroughly.

The product shall be stored in a clean, dry and cool area protected from exposure to moisture, foreign odors and other contaminants.

Within 4 years from the date of manufacturing

50lbs (22.7Kg), 55lbs (25Kg) in kraft bag with a polyethylene liner inside

; Phosphates blends for fish and meat products.

“Polymix-GA™”, a mixture of sodium tripolyphosphate and tetrasodium pyrophosphate (food grade) is widely used in the processing of various kinds of meat and seafood products. It conforms in every aspect to the requirements of the Korea FDA regulations.

The multifunctional effects of Polymix-GA™ are stemmed from multifunctional properties of polyphosphates. Polyphosphates have much higher buffering capacity than any other salts, also have chelating capacity. And these acts as polyelectrolyte to many food components, including protein molecules.

Tetrasodium pyrophosphate (Tetrasodium Diphosphate, Na₅P₂O₇, Mw. 265.90);

Sodium Tripolyphosphate (Pentasodium Triphosphate, Na₅P₃O₁₀, Mw.367.86)

Some valuable effects of Polymix-GA™ are;

1. enhance wather-holding capacity (i.e., reduces drip-loss)
2. upgrade cohesiveness of food stuff (i.e., increases elasticity)
3. prevent discoloration
4. additionally, reduce microbial growth and stabilize pH

For Surumi, processed meat products, seasoning sauce, etc;

Add 0.1~0.5% of Polymix-GA™ with sugar (4%) and D-sorbitol(4%) and then mix thoroughly.

The product shall be stored in a clean, dry and cool area protected from exposure to moisture, foreign odors and other contaminants.

Within 4 years from the date of manufacturing

50lbs (22.7Kg), 55lbs (25Kg) in kraft bag with a polyethylene liner inside