Food additive--Blend Phosphate--CUROFOSE D2

CUROFOSE D2 is a powder and granular material, widely used in milk&milk product, 

In processed cheese,used as emulsification, buffering. 

 In non-baked cheesecakes,used as gelation.

In evaporated milk,used as pH adjustment, buffering. 

In whipped toppings,used as foam stabilization.    

In instant pudding,used as gelation.

In starter culture,used as nutrient, bacteria inhibition.

Please see attached Specification of CUROFOSE D2: 

Description of CUROFOSE-D®  FOR DIARY & MILK PRODCUTS

Customized blends improve the meltability and spreadability of cheese,act as effective emulsifiers in cheese processing, and facilitate evaporated and condensed milk processing.In addition to cheeses, these additives are used in the manufacture of yogurts,dairy desserts, ice-creams, dairy spreads, powdered milkproducts.

The Uses In Processed Cheese

Thanks to their considerable ion exchange capability, phosphates are very efficient in dissolving the cheese casein network and enhance emulsifying properties of proteins which leads to homogenous, shelf-stable and appetizing cheese spreads and blocks.

Description of  FOOD GRADE PHOSPHATE  use  in Dairy Applications

Food-grade phosphates are used in a wide variety of dairy applications including  processed cheese and cheese sauces and dips;milk-based beverages, both liquidand dry; non-dairy creamers; fermented dairy products; instant puddings and cheesecakes; creambased soups; ice cream; and dessert toppings. Thanks to their strong ability to buffer pH, chelate minerals and modify protein charges, phosphate salts are ideal for helping to set the desired texture of food and control shelf life. 

Contact us