Our portfolio includes up to 70 different phosphate mixtures for the dairy and cheese industries. The CREMOSAL and SYROFOS brands are our proprietary phosphate mixtures for processed cheese manufacture. These products boast excellent useful properties thanks to their optimal ratio of individual phosphates. What are these useful properties? Spreadability, emulsification, creaminess, pH adjustment, flavour and shelf life can all be improved by these blends.
Vorteile für Schmelzkäse:
- melting of processed cheese
- improvement of final product appearance
- improvement of physical properties – sliceability and texture of processed cheese
- milk protein stabilisation, especially in heat treatment
- prevention of gelling in long-life products
- emulsification of free fat
- structure formation
- prevention of ice crystal formation during ice cream churning
- gwhipping aid
- Bakteriostatische Eigenschaften
Product line of melting salts
Spreadable processed cheese
These blends are designed for the production of spreadable processed cheese, processed cheese preparations and also for cheese sauces. They give the final product not only excellent spreading properties but also a smooth texture.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Cremosal SF2 | Cremosal SF2 | min. 68.5 | 5.3 – 6.3 | 0.0/+0.1 | strong | none | ✓ | ||
| Cremosal ST14 | Cremosal ST14 | min. 59.0 | 8.7 – 9.3 | +0.1/+0.3 | medium strong | medium strong | ✓ | ||
| Cremosal ST7 | Cremosal ST7 | min. 52.5 | 7.6 – 8.6 | +0.2/+0.3 | medium strong | none | ✓ | ||
| Syrofos495 | Syrofos495 | min. 57.0 | 8.4 – 9.0 | 0.0/+0.1 | medium strong | weak | ✓ | ||
| Syrofos 870 | Syrofos 870 | min. 54.5 | 8.3 – 8.9 | +0.1/+0.3 | medium strong | weak | ✓ | ||
| Syrofos D | Syrofos D | min. 58.5 | 8.7– 9.3 | +0.1/+0.3 | medium strong | weak | |||
| Syrofos F1 | Syrofos F1 | min. 56.5 | 8.9 – 9.5 | 0.0/+0.1 | medium strong | strong | ✓ | ||
| Syrofos F20 | Syrofos F20 | min. 57.5 | 8.6 – 9.2 | +0.3/+0.5 | weak | strong | ✓ | ||
| Syrofos F28 | Syrofos F28 | min. 60.5 | 6.4 – 7.0 | -0.1/-0.3 | medium strong | medium strong | ✓ | ||
| Syrofos F83 | Syrofos F83 | min. 51.0 | 7.6 – 8.2 | 0.0/+0.2 | weak | medium strong | ✓ | ||
| Syrofos FC-7S | Syrofos FC-7S | min. 34.5 | 6.5 – 6.9 | +0.1/+0.2 | none | strong | ✓ | ||
| Syrofos FC-22 | Syrofos FC-22 | min. 50.0 | 7.7 – 8.3 | 0.0/+0.1 | medium strong | medium strong | ✓ |
Block processed cheese
These blends are designed for the production of block and sliceable processed cheese with a firm texture and thus they provide an excellent slicing properties. Final products made using these melting salts are heat stable so they can be used when further incorporation in meat or fish sausages, patties etc. is required. Shelf life extension is another property that can be increased by the use of these melting salts.
Syrofos 101 is the product that is the most commonly used blend for production of block processed cheese. The final product exhibits very good cutting and slicing properties and also shows great thermostability.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Cremosal SF4 | Cremosal SF4 | min. 48.8 | 7.7 – 9.7 | +0.2/+0.3 | strong | none | ✓ | ||
| Cremosal TMB2 | Cremosal TMB2 | min. 60.5 | 8.6 – 9.6 | +0.1/+0.3 | strong | weak | ✓ | ||
| Syrofos 101 | Syrofos 101 | min. 57.5 | 7.3 – 7.9 | +0.1/+0.4 | weak | medium | ✓ | ||
| Syrofos C | Syrofos C | min. 68.8 | 3.7 – 4.3 | -0.4/-0.6 | very strong | none | ✓ | ||
| Syrofos F2 | Syrofos F2 | min. 67.0 | 5.5 – 6.4 | 0.0/+0.1 | strong | none | ✓ |
Analogue cheese
These blends are designed for processed cheese with very high re-melting capability. The final product is usually produced in blocks or slices and is suitable for pizza, toast slices for burgers and toasted sandwiches. The texture of the final product produced with these blends is suitable for cutting or shredding.
Syrofos FC-82 is the most commonly used blend for analogue cheese. The final product has a great ability to stretch and thus provides long strings which is one of the most important parameters for pizza cheese.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Cremosal TBS2 | Cremosal TBS2 | min. 17.7 | 7.1 – 8.1 | +0.3/+0.4 | medium strong | none | ✓ | ||
| Syrofos FC-14 | Syrofos FC-14 | min. 7.4 | 7.8 – 8.4 | +0.3/+0.4 | weak | none | ✓ | ||
| Syrofos FC-82 | Syrofos FC-82 | min. 25.5 | 6.8 – 7.4 | +0.1/+0.3 | medium strong | none | ✓ |
Triangle cheese
These blends are designed for the production of spreadable and cuttable processed cheese portions. The important parameters in the final product that are ensured by these melting salts are excellent spreadability and clean removal from the packaging.
Syrofos F28 is the most commonly used melting salt for the production of triangle cheese. We have tested Syrofos F28 in several recipes for the production of triangle cheese, with either high or low content of raw cheese, with or without starch. The final product is glossy and does not stick to the foil.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Syrofos F28 | Syrofos F28 | min. 60.5 | 6.4 – 7.0 | -0.1/-0.3 | medium strong | medium strong | ✓ | ||
| Syrofos FC-22 | Syrofos FC-22 | min. 50.0 | 7.7 – 8.3 | 0.0/+0.1 | medium strong | medium strong | ✓ | ||
| Cremosal ST3 | Cremosal ST3 | min. 60.0 | 8.0 – 9.0 | +0.1/+0.2 | medium strong | medium strong | ✓ | ||
| Cremosal STF1 | Cremosal STF1 | min. 60.0 | 7.0 – 8.0 | -0.1/-0.2 | medium strong | weak | ✓ | ||
| Syrofos 310 | Syrofos 310 | min. 55.0 | 8.6 – 9.2 | 0.0/+0.1 | medium strong | medium strong | ✓ |
Chocolate processed cheese
Chocolate processed cheese can be produced either with or without cheese as the chief raw material. We tested several recipes and the final structure depends upon the emulsifying salt. For spreadable processed cheese we recommend Syrofos E. If cheese is to be used as a raw material it is possible to use almost any type of cheese. Syrofos F28 is suitable for production of chocolate processed cheese which includes akawi as a raw material.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Syrofos F28 | Syrofos F28 | min. 60.5 | 6.4 – 7.0 | -0.1/-0.3 | medium strong | medium strong | ✓ | ||
| Syrofos F83 | Syrofos F83 | min. 51.0 | 7.6 – 8.2 | 0.0/+0.2 | weak | medium strong | ✓ | ||
| Cremosal TBS2 | Cremosal TBS2 | min. 17.7 | 7.1 – 8.1 | +0.3/+0.4 | medium strong | none | ✓ | ||
| Syrofos E | Syrofos E | min. 60.5 | 8.7 – 9.3 | +0.1/+0.2 | very strong | very strong | ✓ |
Feta cheese
Syrofos 361 is a blend especially developed for processing Feta, Balkan or similar types of cheese. It is a combination of phosphates in a suitable ratio to get a processed cheese with the same properties as those of Feta cheese.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Syrofos 361 | Syrofos 361 | min. 59.5 | 8.2 – 8.8 | +0.2/+0.4 | weak | strong | ✓ |
pH correction salts
These salts are designed for pH adjustment. To decrease the pH we recommend to use Syrofos M, whilst to increase the pH we recommend to use Cremosal AKS1, Cremosal AKS12 or Syrofos T2. These salts are used in combination with other Cremosal or Syrofos melting salts.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Cremosal AKS1 | Cremosal AKS1 | min. 41.0 | 11.5 – 12.5 | +1.0/+1.5 | weak | none | ✓ | ||
| Cremosal AKS12 | Cremosal AKS12 | min. 18.6 | 11.5 – 12.5 | +1.0/+1.5 | weak | none | ✓ | ||
| Syrofos M | Syrofos M | min. 58.0 | 4.1 – 5.0 | -0.4/-0.5 | weak | none | ✓ | ||
| Syrofos T2 | Syrofos T2 | min. 41.0 | 11.5 – 12.5 | +1.0/+1.5 | weak | none | ✓ |
Bacteriostatic effect
These salts are used for production of heat stable processed cheese and, furthermore, these blends are suitable for shelf life extension of final products.
| Product | Name | P2O5 content (%) | pH (1% solution) | pH change | Ion exchange | Cream effect | Made in Germany | Made in Czech | More information |
|---|---|---|---|---|---|---|---|---|---|
| Syrofos C | Syrofos C | min. 68.8 | 3.7 – 4.3 | -0.4/-0.6 | very strong | none | ✓ | ||
| Syrofos F2 | Syrofos F2 | min. 67.0 | 5.5 – 6.4 | 0.0/+0.1 | strong | none | ✓ | ||
| Cremosal XL-1 | Cremosal XL-1 | min. 68.5 | 3.6 – 4.6 | 0.0/+0.1 | strong | none | ✓ |
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 stabiliser 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 | Dipotassium phosphate | 40.3 – 41.5 | ✓ | ||||||
| DSP | DSP | 49.0 – 51.0 | 8.4 – 9.6 | ✓ | ✓ | ||||
| FDP-5 | FDP-5 | min. 55.5 | 7.3 – 7.9 | ✓ |
- processed cheese
- cheese sauces and dips
- milk-based beverages (both liquid and dry)
- non-dairy creamers
- Milchsorten
- fermented dairy products
- instant puddings
- ice cream
- dessert toppings
Thermal Process
Food Grade Phosphates produced by Fosfa and Omnisal are extremely pure in terms of content of heavy metals and other impurities that usually come from raw materials.
The contents of these elements in such products are controlled by strict European legislation. In our products, however, their real contents are even much lower than the limits required by the legislation. Our phosphates owe such superior quality in particular to the level of purity of our Phosporic Acid – the key raw material from which they are all produced. This level of excellence we could have achieved only thanks to the thermal method we employ in its production.
The advantages of thermal process
- Low content of heavy metals
- Quality in line with all applicable EU legislation
Thermal process = Eco friendly process
- Minimum amount of waste during production
- Emphasis on acid purity
We are certified for:
- ISO 9001 (Quality)
- ISO 14001 (Environment)
- FSSC 22000 (Food Safety)
- HALAL
- KOSHER
- ISO 50001 (Energy)
- SEDEX
Related certification: Fosfa a.s., which handles exports and imports on behalf of Omnisal GmbH, is also certified as AEO-C (Authorised Economic Operator). Omnisal GmbH and Fosfa a.s. are part of FB HOLDING Group. Our food grade phosphates are allergen free, GMO free, BSE/TSE free.
Please contact our sales representative.
