Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- E Number
- E 452
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Benefits
All KasomelTM blends can be delivered in agglomerated form upon request.
- Convenient to handle (good flowability/dustless)
- No clogging in pneumatic transport or in wet room storage
- Faster pH setting - more accurate blend standardisatio
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
For very firm or heat-stable processed cheese blocks for incorporation in meat or fish sausages, pâtés, etc. Highly viscous paste during cooking
- Food phosphates for dairy applications
Food-grade phosphates are used in a wide range of dairy applica - tions, including processed cheese, cheese sauces and dips, milkbased beverages (liquid and dry), non-dairy creamers, fermented dairy products, instant puddings and cheesecakes, cream-based soups, ice cream, and dessert toppings.
With their unrivaled ability to buffer pH, chelate minerals and modify protein charges, phosphate salts are ideal for helping to set desired texture and control shelf life.
Processed cheese
Thanks to their considerable ion exchange capability, phos - phates are very efficient at dissolving the cheese casein net - work and enhancing the emulsifying properties of proteins, leading to homogenous, shelf-stable and appetizing cheese spreads and blocks. Prayon has developed a range of products specifically for the many different types of processed cheeses. All Kasomel products are described with a four-digit number. The first digit indicates the ion exchange capability of the melting salt (ranging from 1 (“weak”) to 3 (“strong”)). The second digit indicates the strength of the creaming reaction that will take place after cooking (also ranging from 1 (“weak”) to 3 (“strong”)). The last two digits indicate the pH value. Some Kasomel products specifically help to control pH, which is a key factor in controlling the texture of the finished product. These Kasomel salts have a number that usually starts with 11. Another series of Kasomel products (22XX and 23XX) is dedicat - ed to spreadable cheese production and is very helpful for accu - rately controlling the creaming reaction rate under various condi - tions. Lastly, all Kasomel products starting with 31 or 33 provide excellent results for the production of processed cheese blocks. The processing conditions and type of melting will have an impact on the remeltability of the salt. Please contact us for more information
Milk and milk products
DSP (disodium phosphate) is added to fluid milk prior to pasteurization or spray drying to inhibit protein denaturation during heat treatment and to allow efficient protein dispersion upon rehydration. Chocolate milk may benefit from the presence of TSPP, which keeps the cocoa in suspension. The purple discoloration of strawberry-fla - voured milk may be inhibited by the addition of STPP to bind the iron. DSP can be used to reduce UHT milk protein coagulation. Long-chain SHMP inhibits UHT milk age gelation. Buttermilk and cottage cheese can be prepared via direct acidification with phosphoric acid and this product has a shelf life that is longer than the cultured form. In dairy preparations using alginate as a texturiser, phosphates are ideal for controlling calcium release and, consequently, gel setting. Non-dairy creamers frequently use DKP to inhibit feathering when the whitener is added to the warm acidic coffee. DSP, TSPP or SHMP may be added to ice cream to prevent churning of the milk fat
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| pH Value Shift | - 0.4 / - 0.6 | - | - |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Partical Size
- A process that eliminates the fine particles by “sticking” the blend components together
- Improved flowability of the blend and easier dissolution
- An average particle size distribution of 100 µm
