Fosfa® Specialized Emulsifying Salts and Polyphosphate Blends

Triangle and Portion Processed Cheeses

In the industrial manufacturing of spreadable and sliceable portioned processed cheeses, ensuring the textural stability of the final matrix requires high-precision reaction management. The Fosfa® Triangle Cheese series is explicitly formulated to meet critical structural parameters, ensuring a flawless emulsion, homogenous fat distribution, a glossy appearance, and most importantly, a clean, non-stick release from the packaging foil.

These industrial emulsifying salts open up the native casein structure to effectively bind calcium ions, stabilizing the water and fat phases with high structural integrity through advanced ion exchange capacity. Across all portioned triangle cheese recipes—whether utilizing starches, fillers, or high/low ratios of raw natural cheese blocks—they consistently deliver glossy, creamy end products that release seamlessly from their aluminum foil wraps.

Triangle Cheese Emulsifying Salts & Technical Specifications

Explore our industrial product matrix and technical parameters below:

Product Code	P2O5 Content (%)	pH (in 1% Solution)	Ion Exchange Capacity	Cream Effect	Technological Application Criteria & Advantage
Syrofos F28	min. 60.5%	6.4 – 7.0	Medium / Strong	Medium / Strong	The most widely utilized emulsifying salt in triangle cheese production, offering high recipe flexibility and imparting a superior gloss to the final product.
Syrofos FC-22	min. 50.0%	7.7 – 8.3	Medium / Strong	Medium / Strong	A balanced formulation exhibiting an upward pH-shifting tendency, engineered to stabilize protein bonds in high-acidity raw cheese inputs.
Cremosal ST3	min. 60.0%	8.0 – 9.0	Medium / Strong	Pronounced (Cream Active)	An emulsifying salt with an active creaming profile, designed to provide exceptional velvety smoothness and an enhanced mouthfeel.
Cremosal STF1	min. 60.0%	7.0 – 8.0	Medium / Strong	Weak / Soft	Specially designed for formulations requiring a neutral pH character to preserve native caseins while keeping the creaming effect soft and controlled.
Syrofos 310	min. 55.0%	8.6 – 9.2	Medium / Strong	Medium / Strong	A high-alkalinity regulator providing exceptional ion exchange stability, perfectly buffering seasonal acidity fluctuations in raw dairy raw materials.