Phosphates
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 | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
---|---|---|---|---|---|---|---|---|---|
DKP | DKP | 40.3 ? 41.5 | 8.7 ? 9.4 | x | Send request | ||||
DSP | DSP | 49.0 ? 51.0 | 8.4 ? 9.6 | x | x | Send request | |||
FDP-5 | FDP-5 | min. 55.5 | 7.3 ? 7.9 | x | Send request |
