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R&D · Performance Phosphate

Food Phosphate Systems

Custom-matched phosphate & leavening blends, co-developed with your R&D team and proven in head-to-head comparative trials — for yield, texture, and freeze–thaw stability.

  • Co-developed Formulated around your process
  • Trial-validated Head-to-head vs. your standard
  • Yield-first Measured weight-retention gains
  • Freeze–thaw stable Holds through −18 °C + cook

Rarely one-size-fits-all. Phosphate and functional blends behave differently in every process — so we co-develop the right formulation with your team, validate it in head-to-head production trials against your current standard, and lock the exact blend and dosage for your line. The examples below are real trial results.

Proven across applications

Marinated pork treated with an Additiv phosphate system Meat · Cooked / RTE

Marinated Pork

XF-M508

Maximum thawed-yield retention with a juicier, cleaner texture after cook and freeze–thaw.

  • +9.3 pt marination yield vs. market standard
  • Juicier bite, less sticky surface
  • Stable through cook + freeze–thaw cycles
Dosage 0.20–0.45% on meat Contains E339(iii) · E450(iii) · E451(i) See how we developed it →
Meatballs made with an Additiv phosphate system Emulsified Meat

Meatball

XF-M502N

Superior protein cross-linking for a firm, springy bite with extended freeze–thaw stability.

  • Premium “bounce” & tight structure
  • Resists ice-crystal damage at −18 °C
  • Flavor-neutral — no acidic off-notes
Dosage Form 60–65 °C, 20 min Contains E450(iii) · E451(i) · E452(ii) · E500(ii) See how we developed it →
Sponge cake made with an Additiv phosphate system Leavening System

Bakery — Sponge Cake

XF-S107

Controlled CO₂ release for maximum volume, a uniform crumb, and a juicy, tender texture.

  • Edge stability 43 mm + volume 50.75 mm
  • No tunneling — small, uniform cells
  • Juicy, soft & tender crumb
Dosage 3% of flour weight Contains E500(ii) · E450(i) · E341(i) · Corn Starch See how we developed it →
Frozen shrimp treated with the XF-M505B phosphate system Seafood · Pre-cooked

Frozen Shrimp

XF-M505B

Maximum water-binding for the highest cooked-yield retention and a fresh-catch appearance.

  • +22.6% raw soak uptake
  • 88.6% final cooked yield
  • Vibrant “fresh red” color, crisp texture
Dosage Peeled frozen shrimp soak Contains E451(i) · E450(iii) · E500(ii) · E331(iii) See how we developed it →
Noodles made with an Additiv phosphate system Wheat Noodle

Noodle

XF-S106

Reinforces the gluten network for maximum elasticity, a firm snap, and a glossy surface.

  • Highest elasticity — resists breakage
  • Smoothest, glossiest surface
  • Firm “snap”, premium chew
Dosage 0.3% of flour weight Contains E450(iii) · E1420 · E471 See how we developed it →

Have a texture or yield problem to solve?

Send us your product, process, and target — our technical team runs the trial and recommends the exact formulation.

Start an R&D trial →