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.

Food applications
Meat and seafood Cheeses and dairy products Bakery products Wine
Benefits Products Applications Production process Certificates
Fosfa - Food applications - Cheese and Dairy products
  • 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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream effect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal SF2 5.3 – 6.3 min. 68.5 0.0 / +0.1 strong none Send request
Cremosal ST14 8.7 – 9.3 min. 59.0 +0.1 / +0.3 medium strong medium strong Send request
Cremosal ST7 7.6 – 8.6 min. 52.5 +0.2 / +0.3 medium strong none Send request
Syrofos495 8.4 – 9.0 min. 57.0 0.0 / +0.1 medium strong weak Send request
Syrofos 870 8.3 – 8.9 min. 54.5 +0.1 / +0.3 medium strong weak Send request
Syrofos D 8.7– 9.3 min. 58.5 +0.1 / +0.3 medium strong weak Send request
Syrofos F1 8.9 – 9.5 min. 56.5 0.0 / +0.1 medium strong strong Send request
Syrofos F20 8.6 – 9.2 min. 57.5 +0.3 / +0.5 weak strong Send request
Syrofos F28 6.4 – 7.0 min. 60.5 -0.1 / -0.3 medium strong medium strong Send request
Syrofos F83 7.6 – 8.2 min. 51.0 0.0 / +0.2 weak medium strong Send request
Syrofos FC-7S 6.5 – 6.9 min. 34.5 +0.1 / +0.2 none strong Send request
Syrofos FC-22 7.7 – 8.3 min. 50.0 0.0 / +0.1 medium strong medium strong Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream effect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal SF4 7.7 – 9.7 min. 48.8 +0.2 / +0.3 strong none Send request
Cremosal TMB2 8.6 – 9.6 min. 60.5 +0.1 / +0.3 strong weak Send request
Syrofos 101 7.3 – 7.9 min. 57.5 +0.1 / +0.4 weak medium Send request
Syrofos C 3.7 – 4.3 min. 68.8 -0.4 / -0.6 very strong none Send request
Syrofos F2 5.5 – 6.4 min. 67.0 0.0 / +0.1 strong none Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal TBS2 7.1 – 8.1 min. 17.7 +0.3 / +0.4 medium strong none Send request
Syrofos FC-14 7.8 – 8.4 min. 7.4 +0.3 / +0.4 weak none Send request
Syrofos FC-82 6.8 – 7.4 min. 25.5 +0.1 / +0.3 medium strong none Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal ST3 8.0 – 9.0 min. 60.0 +0.1 / +0.2 medium strong medium strong Send request
Cremosal STF1 7.0 – 8.0 min. 60.0 -0.1 / -0.2 medium strong weak
Send request
Syrofos 310 8.6 – 9.2 min. 55.0 0.0/ +0.1 medium strong medium strong Send request
Syrofos F28 6.4 – 7.0 min. 60.5 -0.1 / -0.3 medium medium Send request
Syrofos FC-22 7.7 – 8.3 min. 50.0 0.0 / +0.1 medium strong medium strong Send request

Chocolate processed cheese

Chocolate processed cheese can be produced either with or without cheese as a raw material. We tested several recipes and the final structure depends upon the emulsifying salt. For processed cheese in blocks and slices we recommend Cremosal TBS2; for spreadable and cuttable processed cheese portions we recommend Syrofos F28. 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 F83 is suitable for production of chocolate processed cheese which includes akawi as a raw material.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal TBS2 7.1 – 8.1 min. 17.7 +0.3 / +0.4 medium strong none Send request
Syrofos E 8.7 – 9.3 min. 60.5 +0.1 / +0.2 very strong very strong Send request
Syrofos F28 6.4 – 7.0 min. 60.5 -0.1 / -0.3 medium medium Send request
Syrofos F83 7.6 – 8.2 min. 51.0 0.0 / +0.2 weak medium strong Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Syrofos 361 8.2 – 8.8 min. 59.5 +0.2 / +0.4 weak strong Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal AKS1 11.5 – 12.5 min. 41.0 +1.0 / +1.5 weak none Send request
Cremosal AKS12 11.5 – 12.5 min. 18.6 +1.0 / +1.5 weak none Send request
Syrofos M 4.1 – 5.0 min. 58.0 -0.4 / -0.5 weak none Send request
Syrofos T2 11.5 – 12.5 min. 41.0 +1.0 / +1.5 weak none Send request

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.

Product pH (1% solution) P2O5 content (%) pH change Ion exchange Cream efect Omnisal – made in GermanyFosfa – made in Czech Republic More information
Cremosal XL-1 3.6 – 4.6 min. 68.5 0.0 / +0.1 strong none Send request
Syrofos C 3.7 – 4.3 min. 68.8 -0.4 / -0.6 very strong none Send request
Syrofos F2 5.5 – 6.4 min. 67.0 0.0 / +0.1 strong none Send request

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.

 

Product pH (1% solution) P2O5 content (%) Omnisal – made in GermanyFosfa – made in Czech Republic More information
DKP 8.7 – 9.4 40.3 – 41.5 Send request
DSP 8.4 – 9.6 49.0 – 51.0 Send request
FDP-5 7.3 – 7.9 min. 55.5 Send request

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

 

Fosfa - Potravinarske aplikace - syry a mlecne vyrobky

We are certified for:

  • ISO 9001 (Quality)
  • ISO 14001 (Environment)
  • OHSAS 18001 (Health & Safety)
  • ISO 50001 (Energy)
  • ISO 22000 (Food Safety)
  • BRC Food (Food Safety)
  • HALAL
  • KOSHER
  • A.I.S.E.
  • SEDEX
  • ECOVADIS

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

Fosfa - Potravinarske aplikace - syry a mlecne vyrobky

  • 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

Send request

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