Meat and seafood

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.

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

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).

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.

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.

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.