Cheese and Dairy

Emulsifying salts are supplied to the customers under the trade mark SYROFOS. There are two lines of products – phosphate based and citrate based, according to the anion used as a sequestrant binding calcium ions. These agents break calcium bridges in polymers molecules of casein which function as an emulsifier binding fat and water components of natural cheese. Each type of Syrofos has been developed for specific purposes with regards to different ripeness of used cheese matter and different final product.
All the SeaPA mixtures are Kosher and Halal certified.

Product line of emulsifying salts Syrofos


S A L T S    F O R   S P R E A D A B L E   P R O C E S S E D   C H E E S E









Product Ingredients Application pH (1% solution) Content of P2O5 (%) pH shift Ion exchange Creaming effect
Syrofos D E 452,
E 339
For spreadable or cuttable cheese. For use as stabilizer for cheese sauces. 8,7 - 9,3 min. 58,5 +0,1 / +0,3 medium weak
Syrofos E

E 452,
E 450

For spreadable processed cheese with low dry matter content. 8,7 - 9,3  min. 60,5 +0,1 / +0,2 very strong very strong
Syrofos F20 E 450,
E 452
For spreadable processed cheese. 8,6 - 9,2 min. 57,5 +0,3 / +0,5 weak strong
Syrofos F25 E 450,
E 452
For high fat processed cheese portions for cutting or spreading based on young to medium aged cheese as raw material. 8,7 - 9,3 min. 57,0 +0,1 / +0,4 weak strong
Syrofos F29 E 452,
E 450
For spreadable and cuttable processed cheese portions based on cheese with medium fat content. 7,2 - 7,8 min. 61,0 -0,1 / -0,2 medium medium
Syrofos F71 E 452 For spreadable or cuttable processed cheese portions with medium to high fat content. 7,6 - 9,0 min. 60,0 0 / +0,1 medium weak
Syrofos F81 E 339,
E 452
For spreadable processed cheese in tubes and glass or plastic cups and for these in which subsequent hardening must be avoided. Suitable for pumpable fluid processed cheese for the food industry. 9,7 - 10,3 min. 53,5 +0,3 / +0,5 medium none


S A L T S   F O R    B L O C K    P R O C E S S E D   C H E E S E









Product Ingredients Application pH (1% solution) Content of P2O5 (%) pH shift Ion exchange Creaming effect
Syrofos C E 452 For very firm and heat-stable block processed cheese, for incorporation in meat or fish sausages, patties etc. Highly viscous paste in cooker. Great for shelf life extension. 3,7 - 4,3 min. 68,8  – 0,5 / – 0,7 very strong none
Syrofos E E 452,
E 450
For blocked processed cheese with high dry matter content. 8,7 - 9,3  min. 60,5 +0,1 / +0,2 very strong very strong
Syrofos F2 E 452 For firm and heat-stable block processed cheese. Great for shelf life extension. 5,5 - 6,4 min. 67,0 0,0 / +0,1 strong none
Syrofos F31 E 452,
E 339
For cuttable block and sliced processed cheese for burgers and sandwiches. Rather elastic final texture. Liquid paste in cooker. 6,8 - 7,4 min. 65,0 – 0,1 / – 0,2 strong none
Syrofos FC-0 E 452,
E 331,
E 339
For block or sliced processed cheese. Citrate taste, good stabilization of taste. 10,9 - 11,5 min. 45,0 0,0 / +0,1 very strong none
Syrofos 101 E 450,
E 452,
E 341,
E 339 
For sliceable processed cheese. 7,3 - 7,9 min. 57,5 +0,1 / +0,4 weak medium


S A L T S   F O R    P I Z Z A   C H E E S E









Product Ingredients Application pH (1% solution) Content of P2O5 (%) pH shift Ion exchange Creaming effect
Syrofos FC-15 E 331,
E 339,
E 452
For processed cheese with very high remelting capability (for pizza, toasted sandwiches). 8,2 - 8,8 min. 9,5 + 0,2 / + 0,4 weak none
Syrofos FC-82 E 331,
E 452,
E 340
For processed cheese with very high remelting capability (for pizza, toasted sandwiches). 6,8 - 7,4 min. 25,5 +0,1 / +0,3 medium none


p H   C O R R E C T I O N   S A L T S









Product Ingredients Application pH (1% solution) Content of P2O5 (%) pH shift Ion exchange Creaming effect
Syrofos M E 339 Acid pH buffering salt to be used in association with other Syrofos salts. No citrate taste. 4,1 - 5,0 58,0 - 60,0  – 0,4 / – 0,5 weak none
Syrofos T E 339 Alcaline pH buffering salt to be used in assotiation with other Syrofos salts. 11,7 - 12,3 min. 18,0 +1,0 / +1,5* weak none


Stabilizers for UHT and concentrated milk products






Product Ingredients Applications pH (1% solution) content of P2O5 (%)
FDP-3 E 451,
E 339,
E 450,
E 452
Stabilizer for UHT and concentrated milk products, prevents coagulation of milk. 7,3 - 7,9 min. 55,5
FDP-5 E 452,
E 451,
E 339,
E 450
Stabilizer for UHT and concentrated milk products, prevents coagulation of milk. 7,3 - 7,9 min. 55,5

We will gladly prepare other products according to your requirements.

Hraniční 268/120, Poštorná, 691 41 Břeclav, Czech Republic