NEW GENERATION PHOSPHATES

The following phosphates, introduced in 1997, represent the highest amount of functional pyro phosphate in blends today. They are fully instantized and dissolve as well in cold water and salt as the previous products.

               Available Products

CARNAL 822 (Product No. Fn 02-3822) Integrated, instantized phosphate combination of STPP and Sodium Pyrophosphate with a pH of 9.5. For all fresh and cured meats, beef, pork, poultry, and seafood. Because of its high pyro content, which is still dissolvable, you can use less than .5% and still maintain good results.

CARNAL 346 (Product No. Fn 02-46) Integrated, instantized phosphate combination of STPP and Sodium Pyrophosphate with a pH of 8.8. For all fresh and cured meats, beef, pork, poultry, and seafood.

ABASTOL 305 (Product No. Fn 01-05) Integrated, instantized phosphate combination of TSPP, SAPP, and TSPP with a pH of 8.8. For sausage, emulsions, course ground meats, Frankfurters, and lunchmeats. Because of its high pyro content, it accommodates today's fast processing methods for emulsion products. The lower pH of 8.8 should not interfere with cure development and the lower use rate means you can use less with better results.

CARNAL 2110 (Product No. Fn 02-110) Integrated, instantized phosphate combination of Sodium and Potassium pyrophosphates and Sodium and Potassium tripolyphosphates with a pH of 8.8.

Specially designed for use in smoked fish. Even in the presence of saturated salt brine, CARNAL 2110 will dissolve, which means it's working for you!