Fosfa is a manufacturer of a series of phosphate products for meat and poultry processing. Our phosphate mixtures MASOFOS, HAMIFOS, CARNESAL, CURAVIS, PUROMIX and SeaPA provide meat processors with a number of useful properties including increasing water content, emulsification, accelerating preservation and ensuring taste. Other benefits of phosphate blends are to improve the appearance of meat products and maintain the optimal color of the meat. The desired effect is achieved by modifying the pH, increasing the ionic strength, sequestering the metal ions and interacting with meat proteins. The MASOFOS product line mainly includes buffer and emulsifier salts, while the HAMIFOS series is predominantly designed for pickle and coat mixtures. The flexibility of our production allows us to produce phosphate mixtures according to the customer’s individual wishes. Our portfolio includes about 50 different mixtures of phosphates for the meat industry.
- texture, colour and flavour improvement
- colour protection
- protection against oxidation and microbiological growth
- water-binding enhancement
- control of drip loss
- taste enhancement
- stabilization of emulsion
Phosphate mixtures for spraying
Cutter blends for sausages
These phosphate blends are used for comminuted products such as sausages. The cutter blends provide increased viscosity and adhesiveness of the raw paste. The addition of these products creates homogeneous blends.
Masofos 220 is used especially for fatty raw materials, for example mechanically deboned meat.
Masofos 256 is used for all kinds of sausages. This phosphate blend was tested in meat products such as Lyoner and Bologna sausages.
Masofos 440 and Masofos 533 are the most used options. They are the most recommended blends for various types of sausages with different amounts of fat.
| Product | Name | P2O5 content (%) | pH (1% solution) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| Masofos 130 | Masofos 130 | min. 58.0 | 7.2 – 7.8 | ✓ | ||
| Masofos 203 | Masofos 203 | min. 56.0 | 7.6 – 8.2 | ✓ | ||
| Masofos 220 | Masofos 220 | min. 53.5 | 9.7 – 10.3 | ✓ | ||
| Masofos 256 | Masofos 256 | min. 57.0 | 6.9 – 7.3 | ✓ | ||
| Masofos 309 | Masofos 309 | min. 56.5 | 9.0 – 9.6 | ✓ | ||
| Masofos 362 | Masofos 362 | min. 57.5 | 6.8 – 7.4 | ✓ | ||
| Masofos 440 | Masofos 440 | min. 59.0 | 7.0 – 7.6 | ✓ | ||
| Masofos 533 | Masofos 533 | min. 53.0 | 8.5 – 9.1 | ✓ | ||
| Masofos 809 | Masofos 809 | min. 54.5 | 8.5 – 9.1 | ✓ | ||
| Puromix 80 | Puromix 80 | min. 57.5 | 8.2 – 9.2 | ✓ |
Cutter blends for Burger and other ground products
These cutter blends are suitable for comminuted products such as burgers and other ground products. They are also recommended for ground and frozen meat. When used in combination with salt, they enhance solubilisation of meat proteins and ensure good binding of finished product
| Product | Name | P2O5 content (%) | pH (1% solution) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| Carnesal 112 | Carnesal 112 | min. 55.0 | 8.0 – 9.0 | ✓ | ||
| Hamifos 681 | Hamifos 681 | min. 55.0 | 9.5 – 10.4 | ✓ | ||
| Masofos 255 | Masofos 255 | min. 57.0 | 6.9 – 7.3 | ✓ | ||
| Masofos 450 | Masofos 450 | min. 54.0 | 8.5 – 9.1 | ✓ | ||
| Masofos 950 | Masofos 950 | min. 54.0 | 8.7 – 9.1 | ✓ | ||
| Puromix 41 | Puromix 41 | min. 57.0 | 6.7 – 7.5 | ✓ |
Highly soluble chemical blends for meat product injection
Carnesal 150 is a polyphosphate blend with a very good rate of dissolution. This product is especially suited for the use in injected and marinated meat products and can also be used in poultry products. This blend is also characterized by a slightly reduced content of sodium.
Carnesal 152 is an injection blend with excellent solubility in cold brines at very low temperatures. Its sodium content is very low and, thanks to this, the sodium content in the final product is reduced. Carnesal 152 is suitable for high quality hams with low injection levels (e.g. 10 – 20 % of injection for whole muscle ham).
| Product | Name | P2O5 content (%) | pH (1% solution) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| Carnesal 150 | Carnesal 150 | min. 55.0 | 9.5 – 10.4 | ✓ | ||
| Carnesal 152 | Carnesal 152 | min. 48.0 | 8.3 – 9.3 | ✓ |
Injection blends
These injections blends have good solubility in brines. They can be used in brines for injection, tumbling or immersion of restructured muscle meat products, poultry rolls and filleted, flaked or minced meats, fish or seafood.
Masofos 810 can be used in hard water without any difficulties.
Hamifos 211, Hamifos 215 and Hamifos 320 are the most commonly used options for various types of final products.
| Product | Name | P2O5 content (%) | pH (1% solution) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| Carnesal 106 | Carnesal 106 | min. 56.0 | 8.4 – 9.0 | ✓ | ||
| Carnesal 161 | Carnesal 161 | min. 44.1 | 8.0 – 9.5 | ✓ | ||
| Hamifos 211 | Hamifos 211 | min. 46.5 | 8.6 – 9.2 | ✓ | ||
| Hamifos 215 | Hamifos 215 | min. 47.0 | 9.2 – 9.8 | ✓ | ||
| Hamifos 300 | Hamifos 300 | min. 54.5 | 9.5 – 10.2 | ✓ | ||
| Hamifos 320 | Hamifos 320 | min. 55.0 | 8.7 – 9.1 | ✓ | ||
| Masofos 430 | Masofos 430 | min. 55.0 | 8.4 – 9.0 | ✓ | ||
| Masofos 480 | Masofos 480 | min. 54.5 | 9.4 – 10.0 | ✓ | ||
| Masofos 540 | Masofos 540 | min. 44.0 | 8.6 – 9.2 | ✓ | ||
| Masofos 810 | Masofos 810 | min. 55 | 8.6 – 9.3 | ✓ | ||
| Masofos 951 | Masofos 951 | min. 54 | 8.7 – 9.1 | ✓ | ||
| Puromix Optibalance | Puromix Optibalance | min. 57.0 | 8.2 – 8.7 | ✓ |
Phosphate mixtures for fish and seafood processing
Phosphate mixtures under the name “SeaPA” are intended for fish and seafood processors. Their main function is to increase the water content and prevent its losses during further processing (e.g. storage, cooking), which ensures that the seafood has a better yield.
A no less significant feature of SeaPA is that they improve the texture of the product, which is associated with ensuring the delicacy and juice of the food. They also participate in pH stabilization and sequester metal ions – this prevents oxidation processes, which is important for improving the appearance and preserving the natural color of the final product.
SeaPA mixtures also partially slow the growth of microorganisms.
Shrimp processing
These blends are designed as seafood processing additives, which reduce dehydration of frozen shrimps, facilitate the peeling process, accelerate cure and colour development and protect flavour. These blends also increase yield and sustain natural juice retention.
| Product | Name | P2O5 content (%) | pH (1% solution) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| SeaPA-11 | SeaPA-11 | min. 56.5 | 8.5 – 9.1 | ✓ | ||
| SeaPA-116 | SeaPA-116 | min. 56.0 | 9.1 – 9.7 | ✓ | ||
| SeaPA-5 | SeaPA-5 | min. 57.0 | 8.9 – 9.5 | ✓ | ||
| SeaPA-6 | SeaPA-6 | min. 55.0 | 8.4 – 9.0 | ✓ |
Fish processing
These blends are designed as fish processing additives. They have very good solubility at low temperatures, enhance protein solubilisation and thus increase moisture retention.
Carnesal 152 is also suitable for fish processing – it is a blend with low sodium level with excellent solubility in cold brines. Carnesal 152 can be used for processing of cod and salted fish.
| Product | Name | pH (1% solution) | P2O5 content (%) | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|
| Carnesal 152 | Carnesal 152 | 8.3 – 9.3 | min. 48.0 | ✓ | ||
| SeaPA-6 | SeaPA-6 | 8.4 – 9.0 | min. 55.0 | ✓ |
- hams
- sausages
- hot dogs
- burgers
- frozen chicken
- fresh scallops
- canned tuna
- smoked fish
- peeled shrimps
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
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