THE novochem group

Product

At THE, we engineer the fundamental components that redefine food manufacturing excellence. Our scientifically calibrated portfolio delivers targeted functionality across every production challenge

BaoSU-F4

BaoSU-F4

Code Number: TC022-SC

Ingredients: Sodium Pyrophosphate, Tripolyphosphate, Sodium Hexametaphosphate, Potassium Pyrophosphate, Potassium Polymetaphosphate

Series: Compound Phosphate

Introduction

BaoSU-F4 (TC022-SC) is a targeted compound phosphate formulation developed specifically to enhance the texture and processing resilience of aquatic and surimi products. It effectively raises viscosity to support dense protein gel formation, enhances elasticity, and suppresses protein oxidation with inherent antibacterial and antioxidant capabilities. It provides outstanding dissolution speed and solubility even under cold water processing conditions.

Specifications

Parameter Standard Limit
Color & FormColorless transparent or white glassy flakes, granules, or powder
Total Phosphates (as P₂O₅)≥ 67.0%
Inactive Phosphates (as P₂O₅)≤ 7.5%
pH (10g/L solution)5.0–7.5
Loss on Ignition≤ 1.0%
Iron (Fe)≤ 200 mg/kg
Arsenic (As)≤ 3.0 mg/kg
Heavy Metals (as Pb)≤ 10 mg/kg
Lead (Pb)≤ 4.0 mg/kg
Fluoride (as F)≤ 0.003%
Water Insolubles≤ 0.06%

Functions and Applications

Key Characteristics

  • Significantly enhances the texture and structural integrity of aquatic foods.
  • Increases viscosity and accelerates surimi protein network gelation.
  • Delivers a springy, elastic bite.
  • Inhibits protein oxidation during processing and storage.
  • Features rapid low-temperature solubility for cold batching.

Target Applications

  • Processing of minced fish and diverse surimi products.
  • Not suitable for frozen surimi raw material processing.

Usage Guidelines

  1. Dissolve in 10–15 parts water with thorough stirring until dissolved, or disperse directly in high-shear emulsification equipment.
  2. Keep the prepared solution temperature at or below 20°C.
  3. Add the solution together with ice flakes during the chopping and mixing phase.

Recommended Dosage: 2.5‰–3.5‰ based on fish meat weight (maximum 4‰).

Packaging & Storage

Package: 25 kg/bag (Custom particle sizes, forms, and packaging options available upon request).

Storage: 12 months at ambient temperature (store sealed in a cool, dry place; use promptly once opened).