These compounds are generally obtained from the reaction between phosphoric acid and mineral sources such as Ca, Na, K, Mg, among others. Additionally, phosphate concentrates are expressed in terms of their phosphorus pentoxide (P₂O₅) content.

They also have low moisture content, various particle sizes and solubility levels (specified according to each industrial application), a wide pH range, and different densities. Depending on the mineral source used in the manufacturing process, it is possible to obtain technological additives with low sodium content and significant amounts of potassium and calcium.

When it comes to the food sector, most applications are geared toward the bakery, dairy, and beverage segments, as well as meat, poultry, shellfish, and seafood processing.

For meat products, these salts act on proteins to slow down drying processes and prevent color deterioration, which begins immediately after slaughter. This helps preserve flavor and nutritional properties. In the case of meat pastes and other processed meat products, our specialized solutions ensure a firmer and more uniform texture.

To preserve healthy fats and improve the microbiological stability of seafood, Carfosel™ salts enhance the gelling and emulsifying properties of proteins, making them valuable in the preparation of many fish-based products, such as surimi.

Lastly, in the processing of crustaceans and lobsters, Carfosel™ salts strengthen shells and improve peeling efficiency. They also help prevent the formation of struvite crystals in canned tuna and crab.

Thanks to their unique properties, phosphate salts enable the development of various blends to meet diverse market demands and application needs.

Carfosel™ Instant salts, for example, dissolve very well in frozen brines with a very high salt concentration. Under standard conditions, Carfosel™ Instant products help ensure optimal brine homogeneity, establishing stable processing requirements.

The Kasomel™ phosphate line is highly diverse and includes a series of salts specifically designed for pH control or for the production of cheese spreads, slices, and blocks.

In these cases, while high emulsifying capacity is more suitable for cheese spreads, the high ion exchange rate of Kasomel™ salts is better applied to slices and blocks.

This phosphate line was developed to meet a wide range of needs:

• Prayon monocalcium phosphates (MCPs) are used in quick baking (waffles, wafers, cookies, etc.) and in the preparation of baking powder and self-rising flour;
• for making cakes, sponge cakes, and cookies, we recommend sodium acid pyrophosphates (SAPPs) — however, it’s worth noting that during manufacturing, SAPP can have a greater or lesser “delayed” effect.