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Cheeses and dairy products

Our phosphate blends are marketed under the SYROFOS brand for cheese makers. Thanks to the optimum ratio of the different types of phosphates, these products are characterized by their economic advantage and excellent utility properties. These include: emulsifying ability, creaminess, improved spreadability, pH adjustment, flavor enhancement, and prolonged shelf life. Our portfolio includes about 70 different phosphate mixtures for the cheese and dairy industry.

  • melting of processed cheese
  • improvement of final-product appearance
  • improvement of physical properties – sliceability and texture of processed cheese
  • milk protein stabilization, especially in heat treatments
  • age gelation
  • emulsification of free fat
  • structure formation
  • prevention of ice cream churning
  • whipping aid
  • bacteriostatic properties
  • prevention of fungal growth

Product line of melting salts

Spreadable processed cheese including white cheese as a raw material

These blends are designed for the production of spreadable processed cheese, processed cheese preparations and also for cheese sauces. They give the final product not only excellent spreading properties but also a smooth texture.

ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
Cremosal SF2Cremosal SF2min. 68.55.3 – 6.30.0/+0.1strongnone
Cremosal ST14Cremosal ST14min. 59.08.7 – 9.3+0.1/+0.3medium strongmedium strong
Cremosal ST7Cremosal ST7min. 52.57.6 – 8.6+0.2/+0.3medium strongnone
Syrofos 495Syrofos 495min. 57.08.4 – 9.00.0/+0.1medium strongweak
Syrofos 870Syrofos 870min. 54.58.3 – 8.9+0.1/+0.3medium strongweak
Syrofos DSyrofos Dmin. 58.58.7– 9.3+0.1/+0.3medium strongweak
Syrofos F1Syrofos F1min. 56.58.9 – 9.50.0/+0.1medium strongstrong
Syrofos F20Syrofos F20min. 57.58.6 – 9.2+0.3/+0.5weakstrong
Syrofos F28Syrofos F28min. 60.56.4 – 7.0-0.1/-0.3medium strongmedium strong
Syrofos F83Syrofos F83min. 51.07.6 – 8.20.0/+0.2weakmedium strong
Syrofos FC-7SSyrofos FC-7Smin. 34.56.5 – 6.9+0.1/+0.2nonestrong
Syrofos FC-22Syrofos FC-22min. 50.07.7 – 8.30.0/+0.1medium strongmedium strong

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    Block processed cheese

    These blends are designed for the production of block and sliceable processed cheese with a firm texture and thus they provide an excellent cuttability. Final products with these melting salts are heat stable so they can be used when further incorporation in meat or fish sausages, patties etc. is wanted. Shelf life extension is another property that is increased by the use of these melting salts.

    Syrofos 101 is the product that is the most commonly used blend for production of block processed cheese. The final product exhibits very good cuttability and also shows great thermostability.

    ProductP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
    Cremosal SF4min. 48.87.7 – 9.7+0.2/+0.3strongnone
    Cremosal TMB2min. 60.58.6 – 9.6+0.1/+0.3strongweak
    Syrofos 101min. 57.57.3 – 7.9+0.1/+0.4weakmedium
    Syrofos Cmin. 68.83.7 – 4.3-0.4/-0.6very strongnone
    Syrofos F2min. 67.05.5 – 6.40.0/+0.1strongnone

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      Analogue cheese

      These blends are designed for processed cheese with very high re-melting capability. The final product is usually produced in blocks or slices and is suitable for pizza, toast slices for burgers and toasted sandwiches. The texture of the final product produced with these blends is suitable for cutting or shredding.

      Syrofos FC-82 is the most commonly used blend for analogue cheese. The final product has a great ability to stretch and thus provides long strings which is one of the most important parameters for pizza cheese.

      ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
      Cremosal TBS2Cremosal TBS2min. 17.77.1 – 8.1+0.3/+0.4medium strongnone
      Syrofos FC-14Syrofos FC-14min. 7.47.8 – 8.4+0.3/+0.4weaknone
      Syrofos FC-82Syrofos FC-82min. 25.56.8 – 7.4+0.1/+0.3medium strongnone

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        Triangle cheese

        These blends are designed for the production of spreadable and cuttable processed cheese portions. The important parameters in the final product that are ensured by these melting salts are excellent spreadability and no sticking to the packaging.

        Syrofos F28 is the most commonly used melting salt for the production of triangle cheese. We have tested Syrofos F28 in several recipes for the production of triangle cheese, with either high or low content of raw cheese, with or without starch. The final product is glossy and does not stick to the foil.

        ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
        Syrofos F28Syrofos F28min. 60.56.4 – 7.0-0.1/-0.3medium strongmedium strong
        Syrofos FC-22Syrofos FC-22min. 50.07.7 – 8.30.0/+0.1medium strongmedium strong
        Cremosal ST3Cremosal ST3min. 60.08.0 – 9.0+0.1/+0.2medium strongmedium strong
        Cremosal STF1Cremosal STF1min. 60.07.0 – 8.0-0.1/-0.2medium strongweak
        Syrofos 310Syrofos 310min. 55.08.6 – 9.20.0/+0.1medium strongmedium strong

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          Chocolate processed cheese

          Chocolate processed cheese can be produced either with cheese or with dairy proteins as the chief raw material. We have tested several recipes and the final structure depends upon the emulsifying salt. For spreadable processed cheese we recommend Syrofos E. If cheese is to be used as a raw material, it is possible to use almost any type of cheese. Syrofos F28 is suitable for production of chocolate processed cheese which includes akawi as a raw material.

          ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
          Syrofos F28Syrofos F28min. 60.56.4 – 7.0-0.1/-0.3medium strongmedium strong
          Syrofos F83Syrofos F83min. 51.07.6 – 8.20.0/+0.2weakmedium strong
          Cremosal TBS2Cremosal TBS2min. 17.77.1 – 8.1+0.3/+0.4medium strongnone
          Syrofos ESyrofos Emin. 60.58.7 – 9.3+0.1/+0.2very strongvery strong

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            Feta cheese

            Syrofos 361 is a blend especially developed for processing Feta, Balkan or similar types of cheese. It is a combination of phosphates in a suitable ratio to get a processed cheese with the same properties as those of Feta cheese.

            ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
            Syrofos 361Syrofos 361min. 59.58.2 – 8.8+0.2/+0.4weakstrong

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              pH correction salts

              These salts are designed for pH adjustment. To decrease the pH we recommend to use Syrofos M, whilst to increase the pH we recommend to use Cremosal AKS1, Cremosal AKS12 or Syrofos T2. These salts are used in combination with other Cremosal or Syrofos melting salts.

              ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
              Cremosal AKS1Cremosal AKS1min. 41.011.5 – 12.5+1.0/+1.5weaknone
              Cremosal AKS12Cremosal AKS12min. 18.611.5 – 12.5+1.0/+1.5weaknone
              Syrofos MSyrofos Mmin. 58.04.1 – 5.0-0.4/-0.5weaknone
              Syrofos T2Syrofos T2min. 41.011.5 – 12.5+1.0/+1.5weaknone

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                Bacteriostatic effect

                These salts are used for production of heat stable processed cheese and furthermore these blends are great for shelf life extension of final products.

                ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
                Syrofos CSyrofos Cmin. 68.83.7 – 4.3-0.4/-0.6very strongnone
                Syrofos F2Syrofos F2min. 67.05.5 – 6.40.0/+0.1strongnone
                Cremosal XL-1Cremosal XL-1min. 68.53.6 – 4.60.0/+0.1strongnone

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                  Dairy processing

                  Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Phosphates improve the heat stability of proteins during heat processing and act to delay gelation of UHT-processed milk proteins. Moreover, phosphates can also extend the time between cleaning cycles of processing equipment by preventing a formation of milk stone.

                  DKP is used in coffee whiteners and creamers to prevent feathering through pH control.

                  DSP is used in evaporated, condensed or dried milk to prevent protein coagulation.

                  FDP-5 is a blend especially designed for milk products and their production. This blend works as a stabilizer for UHT and concentrated milk products and prevents coagulation of milk.

                  ProductNameP2O5 content (%)pH (1% solution)pH changeIon exchangeCream effectMade in GermanyMade in CzechMore information
                  DKPDKP40.3 – 41.58.7 – 9.4
                  DSPDSP49.0 – 51.08.4 – 9.6
                  FDP-5FDP-5min. 55.57.3 – 7.9

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                    • processed cheese
                    • cheese sauces and dips
                    • milk-based beverages (both liquid and dry)
                    • non-dairy creamers
                    • fermented dairy products
                    • instant puddings
                    • ice cream
                    • dessert toppings

                    Thermal Process

                    Food Grade Phosphates produced by Fosfa and Omnisal are extremely pure in terms of content of heavy metals and other impurities that usually come from raw materials.

                    The contents of these elements in such products are controlled by strict European legislation. In our products, however, their real contents are even much lower than the limits required by the legislation. Our phosphates owe such superior quality in particular to the level of purity of our Phosporic Acid – the key raw material from which they are all produced. This level of excellence we could have achieved only thanks to the thermal method we employ in its production.

                    The advantages of thermal process

                    • Low content of heavy metals
                    • Quality in line with all applicable EU legislation

                    Thermal process = Eco friendly process

                    • Minimum amount of waste during production
                    • Emphasis on acid purity

                    We are certified for:

                    • FSSC 22000 (Food safety)
                    • ISO 9001 (Quality management)
                    • ISO 14001 (Environmental management)
                    • ISO 45001 (Occupational health and safety management)
                    • ISO 50001 (Energy management)
                    • HALAL
                    • KOSHER
                    • AEO-C (Authorised Economic Operator)
                    • SEDEX
                    • ECOVADIS

                    Our food grade phosphates are allergen free, GMO free, BSE/TSE free.

                    Please contact our sales representative.