Food Phosphates

Food-grade phosphates are functional ingredients that improve texture, moisture retention, leavening, and stability in processed foods. They also help regulate pH, enhance colour, and optimise cooking yield—making them indispensable across multiple food categories.
Sodium Tripolyphosphate (STPP) – Improves water-holding capacity, juiciness, and texture in plant-based meats, seafood analogues, and processed cheese.

Sodium Hexametaphosphate (SHMP) – Functions as a sequestrant, preventing mineral precipitation in beverages, dairy, and sauces.

Sodium Acid Pyrophosphate (SAPP) – Acts as a controlled-release leavening agent in bakery, pancakes, and batters; also prevents greening in potatoes.

Tetrapotassium Pyrophosphate (TKPP) – Used in processed cheese, meat analogues, and seafood for texture improvement, pH control, and mineral sequestration.