Innophos has responded to consumer interest and the food industry’s request to provide lower sodium ingredients to promote better health. Reducing sodium in processed cheese products with functional phosphates is one of the newest solutions being researched by Innophos scientists. Application lab work at Innophos has demonstrated that sodium reduction of 25% and more is possible using blends that incorporate a variety of phosphates while enhancing color, texture and flavor.
Cheese processors can also improve cheese nutrition with Innophos’ tri-calcium phosphate to enhance calcium fortification by inclusion in the processed cheese formulation, even to the extent of doubling the significant natural calcium level in cheese. Innovate with phosphate!
Gene Brotsky: email@example.com
259 Prospect Plains Road- Building N
Cranbury, NJ 08512