Food and Beverage

Food and Beverage Products

Compound food additive for leavening agents and noodles

Baking Powder

With stable quality, Xingfa leavening agents such as sodium acid pyrophosphates react with sodium bicarbonate to generate carbon dioxide gas bubbles. The controlled gas release during baking can improve the volume, appearance and taste of bakery products.

Product Application Recommended amount
Type A General
For cakes, pastries, bakery products
0.8–2% of flour weight
Type B Fried food 3% of flour weight
Type C (Frozen) Pasta & Instant Food
Steamed breads, buns, spring rolls, etc.
1-2% of flour weight
Type D (Frozen) Pasta & Instant Food
Steamed breads, buns, spring rolls, etc.
1-2% of flour weight
Effects
  1. Double-acting; aluminum-free
  2. Designed to release an exact amount of gas during baking
  3. Guaranteed consistency and high quality
  4. Gives bakery food porous structure and greatly enhances taste and texture

Quality improvers for noodles

Mixed with phosphates, gel and enzymes that can increase noodles' swelling properties and elasticity, make them smooth and pliable, and perform better in cooking.

Product Application Recommended amount
N601 Cereal noodles 0.2–0.5% of flour weight
N602 Non-fried instant noodles 0.2–0.5% of flour weight
N603 Wet raw noodles 0.2–0.5% of flour weight
N604 Fried noodles 0.2–0.5% of flour weight
Effects
  1. Improves brightness and color stability during processing
  2. Increases overcooking tolerance
  3. Enhances elasticity of noodle
  4. Emulsifying oil improves moisture holding of raw noodle

Compound Food Additive

Compound phosphates are a valuable aid and enable consumers to be offered high-quality finished products which are both nutritious and attractive (in terms of taste, smell, appearance and touch).

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Compound phosphates for meat and poultry

With high quality raw materials, Xingfa compound phosphates are produced by advanced mixing process. Our diverse products can be applied to all kinds of meat and poultry.

For comminuted meat products

Product Application Recommended amount
XF–M502B Emulsified meat products Equivalent to 0.3–0.5% of the final product
XF–M501A Meatball Marinade concentration 2–3%
XF–M501B Meatball Marinade concentration 1–1.5%
Effects
  1. Enhance water holding capacity and adhesiveness of comminuted meat products, increase yield of final products
  2. Extract salt-soluble protein effectively, thus improve the elasticity and the texture of meat products
  3. Improve antioxidative effect to prolong shelf-life

Injected marination

Product Application Recommended amount
XF–M505A Meat and poultry injection Equivalent to 0.3–0.5% of the final product
XF–H Meat and poultry injection Marinade concentration 1–2%
Effects
  1. Dissolves quickly; superior dispersion in ice-cold water
  2. Good tumbling performance for easier processing
  3. Increases water holding capacity, thus improve product yield
  4. Provides a succulent and tender sensation due to keep more juice and nutrients

Tumbling marination

Product Application Recommended amount
XF–M503A Meat products to prevent discoloration Equivalent to 0.3–0.5% of the final product
XF–M502A Prepared meat products Equivalent to 0.3–0.5% of the final product
XF–S301 Prepared meat products Marinade concentration 2–3%
XF–S401 Prepared meat products Marinade concentration 1–1.5%
Effects
  1. Dissolves quickly in ice-cold water
  2. Reduces juice loss during processing, storage, thawing, and cooking
  3. Prevents deterioration of texture, color, and flavor during processing

Compound Food Additive

Compound phosphates are a valuable aid and enable consumers to be offered high-quality finished products which are both nutritious and attractive (in terms of taste, smell, appearance and touch).

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Compound phosphates for seafood products

With high-quality raw materials, Xingfa compound phosphates are produced by advanced mixing process. Varieties of compound phosphate additives with a wide pH range can be applied to all kinds of seafood products

Cephalopoda

Product Application Recommended dosage
XF-S101 Acid scavenger for squid soaking concentration 1.5-3%
XF-S102 Cephalopoda soaking concentration 1.5-3%
Effects:
  1. Removes the unpleasant taste of Peruvian squid
  2. Improves water binding, for preservation
  3. Reduces weight loss during processing, freezing, and cooking

Crustaceans

Product Application Recommended dosage
XF-M505B Shrimp and shellfish processing soaking concentration 2-4%
XF-M502C Shrimp and shellfish processing soaking concentration 2-4%
XF-S301 Shrimp and shellfish processing soaking concentration 2-4%
Effects:
  1. Dissolves quickly in ice-cold water
  2. Reduces juice loss during processing, thawing and cooking, thus improving product yield
  3. Protects the natural color and flavor of seafood

Fillet

Product Application Recommended dosage
XF-S103 Frozen tilapia fillets soaking concentration 2-4%
XF-S104 Frozen channel catfish fillets, tilapia fillets, etc. soaking concentration 2-4%
XF-M502C Frozen codfish fillets, flatfish fillets, etc. soaking concentration 2-4%
Effects:
  1. Improves water binding, to improve product yield
  2. Reduces juice loss during freezing and storage
  3. Improves appearance and retains natural flavor and texture of fillet

Surimi

Product Application Recommended dosage
XF-M301B Surimi and surimi products Equivalent to 0.3-0.5% of the final product
XF-M501B Surimi products Equivalent to 0.3-0.5% of the final product
Effects:
  1. Improves water-binding capacity; reduces weight loss
  2. Prevents refrigeration degeneration of surimi products; prolongs shelf-life
  3. Enhances the gel strength adhesiveness of surimi products
  4. Improves elasticity and smoothness of surimi products

Compound Food Additive

Compound phosphates are a valuable aid and enable consumers to be offered high-quality finished products which are both nutritious and attractive (in terms of taste, smell, appearance and touch).

Request a quote

DCPD
Dicalcium Phosphate Food Grade

CaHPO4•2H2O
172.09
GB 1889-2004/FCC
White monoclinic crystalline powder in appearance.

Used as a leavening agent, dough conditioner, a nutritional supplement and an emulsion stabilizer in the food industry. Can be used in baked products as a leavening agent, or as a compound bread and fried food improver. Also used in biscuit, milk, cold dr

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
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DKP
Dipotassium Phosphate Food Grade

K2HPO4
174.18
GB25561-2010/FCC
White powder or crystal in appearance.

Used as a buffer, cheating agent, yeast active agent, emulsifying salt and an antioxidant synergist in the food industry. Also used as a stabilizer for coffee mate and soy milk drinks and as a nutritional, bacteria blocking agent in fermentation processes.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

DSP
Disodium Phosphate Food Grade

Na2HPO4
141.96
GB 25568-2010/FCC
White powder in appearance. Easy deliquescence. Soluble in water and insoluble in alcohol. The water solution is a weak alkaline base.

Used as a quality improver, an emulsifier, a nutrition enhancer, a fermentation aid and a binder in the food industry.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

MKP
Monopotassium Phosphate Food Grade

KH2PO4
136.09
GB25560-2010/FCC
White powder or granular.

Widely used as a bacterial culture agent, a flavoring agent for synthetic sake, as a raw material in potassium metaphosphate production, and as a culture, reinforcing, leavening and/or fermentation agent in yeast.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

MSP
Monosodium Phosphate Food Grade

NaH2PO4
119.98
GB 25564-2010/FCC
White powder or granular in appearance. Easily soluble in water, but insoluble in organic solvents.

Used as a buffer, an emulsifier and as a nutritional supplement in foods and beverages.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

Phosphoric Acid Food Grade

H3PO4
97.99
GB3149-2004/FCC
Under normal temperatures, phosphoric acid is a colorless, transparent viscous liquid in appearance. It is a tri-basic acid with moderate acidity.

Phosphoric Acid Food Grade is used as a clarifier in food and beverage industries, as an acid additive or a yeast nutrient, and in the production of food grade phosphates.

Packaging: 
Drum, 200 L
Drum, 25 L
Intermediate bulk container (IBC), 1,000 L
Tank, ISO
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

SAPP
Sodium Acid Pyrophosphate Food Grade

Na2H2P2O7
221.94
GB25567-2010/FCC
White powder or granular in appearance. Soluble in water.

Used as a leavening agent, reducing zymosis time. Can also be used as a water retention agent and a quality improver for meat and sea food processing.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

SHMP
Sodium Hexametaphosphate Food Grade

(NaPO3)6
611.82
GB 1890-2005/FCC
White powder, granular or flake in appearance. Easily soluble in water, but insoluble in organic solvents.

Can be used as an additive, nourishing agent, quality improver, pH regulator, metalions chelating agent, adhesive and leavening agent in the food industry.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

Sodium Hydroxide Food Grade (Caustic Soda)

NaOH
40.00
GB 5175-2008/FCC
Solid or flaky base. Strong corrosiveness, which can damage cellulose and skin. Handle gently to prevent packaging damage. If human contact occurs, immediately flush with water.

In the food industry, used as a neutralization, peeling, bleaching, deodorization, detoxification, and/or detergent agent.

Packaging: 
Woven bag, 25 kg
Storage/Transport: 
cool, dry, well-ventilated
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STMP
Sodium Trimetaphosphate

(NaPO3)3
305.89
HG/T 4515-2013/FCC
White powder or granular in appearance. Soluble in water, insoluble in organic solvents.

Used in the food industry as a starch modifier, as a water retention agent in meat processing, as a stabilizer in cheese and dairy products and as a stabilizing agent to protect food from discoloration and the decomposition of vitamin C.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

STPP
Sodium Tripolyphosphate Food Grade

Na5P3O10
367.86
GB25566-2010/FCC
White powder or granule in appearance. Soluble in water. Available in different types according to request, including bulk density (0.5-0.9 g/cm3). Solubility (10 gram, 20 gram in 100 ml water). Quickly dissolves.

Isolates multivalent ions and prevents oxidation and corrosion. Can also be used as a water retention agent and as a fat and protein emulsifier.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

TKPP
Tetrapotassium Pyrophosphate

K4P2O7
330.34
GB/T 3591-2009/FCC
White powder or granular in appearance. Moisture absorbing. Soluble in water but insoluble in ethanol.

Used as an emulsifier, chelating agent and for organizational improvement in detergents, paint ingredients. Can be a dispersant, buffering agent, emulsifier, etc.

Packaging: 
Kraft-paper bag, 5 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Request a quote

TSPP
Tetrasodium Pyrophosphate Food Grade

Na4P2O7
265.90
GB25557-2010/FCC
White crystalline or powder in appearance.

Mainly used in meat and seafood processing as a water retention agent, a stabilizer for natural pigments and to prevent fat corruption. It can also be used as a PH modifier, an emulsifier, a quality improver agent in dough and as a nutrient supplement.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

TSAPP
Trisodium Acid Pyrophosphate Food Grade

Na3HP2O7•nH2O
261.95
White powder or granular in appearance. Soluble in water.

Used for moisture regulation and as an emulsion stabilizer. Can also be used as a buffering, chelating, and/or emulsifying agent.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

TSP
Trisodium Phosphate Food Grade

Na3PO4
163.94
GB 25565-2010/FCC
White powder or granular in appearance.

Used as a water retention agent and used to improve PH values in the food industry. Used in many applications associated with fruit drink, milk, meat, cheese products and canned food.

Packaging: 
Kraft-paper bag, 25 kg
Jumbo bag, 1,000 kg
Storage/Transport: 
cool, dry, well-ventilated
Keep away from: 
toxic and/or hazardous chemicals
Request a quote

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