Search Results for: Mixed vegetables preserved
texture, colour, rise desirable crumb characteristics in processed cheese as buffering agent and protein dispersion property. to acidify, in variety of beverages. phosphates are also used to balance mineral content of foods (na, k, ca, etc.) they are very useful in the preparation of potatoes, vegetables
protein and protect against the development of rancid flavours. additionally, the phosphates assist the protein by binding water and minimising thaw drip losses. emulsified meat and poultry products in comminuted meat production, phosphates, salt and ice are added to the ground meat and physically mixed...
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