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POLYPHOS CHEMICAL LABORATORIES, LTD.

Food Additive
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Product AO-02
Type Antioxidant
Formulation Non-phosphate
pH (1% solution) 3.0 - 4.7
Intended Use
  • Pickled vegetables
Main Purpose
  • Antioxident
  • Prevent Discoloring
Product AO-04
Type Antioxidant
Formulation Non-phosphate: Sodium citrate
pH (1% solution) 2.5 - 2.8
Intended Use
  • Eddoe
  • Radish
  • Root vegetables
  • Turnip
Main Purpose
  • Acidity regulator
  • Antioxident
  • Prevent Discoloring
Product BA-01
Type Bleaching agent
Formulation Phosphate: Sodium dithionite
pH (1% solution) -
Intended Use
  • Foods in general
Main Purpose
  • Bleaching
  • Prevent Discoloring
Product CA-01
Type Cleaning agent
Formulation Phosphate: Potassium phosphate
pH (1% solution) 9.8 - 10.3
Intended Use
  • Parsley
  • Scallop
  • Sea food
  • Shark fin
Main Purpose
  • Remove fat & oil
  • Remove smell
Product CA-02
Type Cleaning agent
Formulation Non-phosphate
pH (1% solution) 7.3 - 7.6
Intended Use
  • Sea food
  • Vegetables
Main Purpose
  • Cleaning
Product IA-01
Type Improving agent
Formulation Phosphate
pH (1% solution) 1.7 - 2.0
Intended Use
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-02
Type Improving agent
Formulation Non-phosphate: Calcium lactate
pH (1% solution) 4.3 - 4.6
Intended Use
  • Eggplant
  • Vegetables
Main Purpose
  • Acidity regulator
  • Prevent softening
Product IA-03
Type Improving agent
Formulation Phosphate
pH (1% solution) 9.0 - 9.5
Intended Use
  • Foods in general
  • Meat products
Main Purpose
  • Acidity regulator
  • Improve yields/Water retention
  • Prevent discoloring
  • Softening
Product IA-04
Type Improving agent
Formulation Non-phosphate: Calcium lactate
pH (1% solution) 3.0 - 3.5
Intended Use
  • Mountain vegetables
  • Root vegetables
Main Purpose
  • Acidity regulator
  • Prevent discoloring
  • Remove harsh bitter taste
Product IA-05
Type Improving agent
Formulation Phosphate
pH (1% solution) 9.5 - 10.5
Intended Use
  • Fish fillet
  • Meat products
  • Surumi (meat paste)
Main Purpose
  • Prevent color fading
  • Improve yields/Water retention
  • Prevent discoloring
  • Reinforce binding
Product IA-06
Type Improving agent
Formulation Non-phosphate: Potassium alum
pH (1% solution) 2.0 - 2.5
Intended Use
  • Eddoe
  • Ginger
  • Root vegetables
Main Purpose
  • Acidity regulator
  • Prevent discoloring
  • Remove harsh bitter taste
Product IA-07
Type Improving agent
Formulation Phosphate
pH (1% solution) 6.6 - 7.0
Intended Use
  • Carbonated drinks
  • Ice cream
  • Juice
Main Purpose
  • Increase gas absorption
  • Prevent precipitation
  • Prevent vitamin C degradation
Product IA-08
Type Improving agent
Formulation Non-phosphate: Sodium carbonate
pH (1% solution) 8.6 - 9.8
Intended Use
  • Beans
  • Fish fillet
  • Shrimp
Main Purpose
  • Drip loss reduction
  • Improve yields/Water retention
  • Softening
Product IA-09
Type Improving agent
Formulation Phosphate
pH (1% solution) 9.2 - 9.4
Intended Use
  • Beans
  • Fugu (pufferfish)
  • Meat
  • Motsu (offal)
  • Sea food
Main Purpose
  • Drip loss reduction
  • Improve tone
  • Softening
  • Whitening
Product IA-10
Type Improving agent
Formulation Non-phosphate: Sodium sulfate
pH (1% solution) 11.2 - 12.7
Intended Use
  • Octopus
  • Sea food
  • Shrimp
  • Squid
Main Purpose
  • Enhance flavor
  • Improve yields/Water retention
  • Prevent softening
Product IA-11
Type Improving agent
Formulation Phosphate
pH (1% solution) 11.0 - 12.0
Intended Use
  • Octopus
  • Sea food
  • Shrimp
  • Squid
Main Purpose
  • Drip loss reduction
  • Enhance flavor
  • Improve yields/Water retention
Product IA-13
Type Improving agent
Formulation Phosphate
pH (1% solution) 8.4 - 8.8
Intended Use
  • Bao yu (abalone)
  • Bean paste
  • Burdock root
  • Dried goods
  • Jellyfish
  • Motsu (offal)
  • Rice
Main Purpose
  • Improve tone
  • Improve yields/Water retention
  • Softening
Product IA-15
Type Improving agent
Formulation Phosphate
pH (1% solution) 2.1-2.4
Intended Use
  • Bamboo
  • French fries
  • Lettuce
  • Lotus root
  • Mountain vegetables
  • Pickled vegetables
  • Sweet potato
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-17
Type Improving agent
Formulation Phosphate
pH (1% solution) 7.8 - 8.1
Intended Use
  • Dashimaki (omelet)
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-19
Type Improving agent
Formulation Phosphate
pH (1% solution) 3.7 - 4.2
Intended Use
  • Foods in general
  • Potato
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-21
Type Improving agent
Formulation Phosphate
pH (1% solution) 6.0 - 6.3
Intended Use
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent discoloring
  • Remove smell
Product IA-23
Type Improving agent
Formulation Phosphate: Malic acid
pH (1% solution) 4.8 - 5.2
Intended Use
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-25
Type Improving agent
Formulation Phosphate: Malic acid
pH (1% solution) 3.3 - 4.3
Intended Use
  • Boiled noodle
Main Purpose
  • Acidity regulator
  • Boiling time reduction
  • Improve yields/Water retention
Product IA-27
Type Improving agent
Formulation Phosphate: Malic acid
pH (1% solution) 5.3 - 5.6
Intended Use
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent deterioration
  • Prevent discoloring
  • Salt reduction
Product IA-29
Type Improving agent
Formulation Phosphate: Potassium phosphate
pH (1% solution) 9.0 - 9.5
Intended Use
  • Chicken
  • Fugu (pufferfish)
  • Motsu (offal)
  • Octopus
  • Sea food
  • Shrimp
  • Squid
Main Purpose
  • Drip loss reduction
  • Improve yields/Water retention
  • Softening
Product IA-31
Type Improving agent
Formulation Phosphate: Potassium phosphate
pH (1% solution) 9.0 - 9.3
Intended Use
  • Egg custard
Main Purpose
  • Improve texture
  • Improve yields/Water retention
  • Prevent discoloring
Product IA-33
Type Improving agent
Formulation Phosphate: Sodium acetate
pH (1% solution) 4.5 - 4.9
Intended Use
  • Octopus
Main Purpose
  • Enrich coloring
Product IA-35
Type Improving agent
Formulation Phosphate: Sodium bicarbonate
pH (1% solution) 7.7-8.0
Intended Use
  • Edamame
  • Green & yellow vegetables
  • Peas
  • Wakame (seaweed)
Main Purpose
  • Prevent color fading
Product IA-37
Type Improving agent
Formulation Phosphate: Sodium citrate
pH (1% solution) 10.2 - 11.2
Intended Use
  • Octopus
  • Sea food
  • Shrimp
  • Squid
Main Purpose
  • Drip loss reduction
  • Enhance flavor
  • Improve yields/Water retention
Product IA-39
Type Improving agent
Formulation Phosphate: Sodium dithionite
pH (1% solution) -
Intended Use
  • Chestnut
  • Shrimp
Main Purpose
  • Antioxidant
  • Bleaching
  • Prevent discoloring
Product IA-41
Type Improving agent
Formulation Phosphate: Sodium malate
pH (1% solution) 4.4 - 4.6
Intended Use
  • Boiled noodle
Main Purpose
  • Acidity regulator
  • Improve yields/Water retention
Product IA-43
Type Improving agent
Formulation Phosphate: Sodium malate
pH (1% solution) 5.3 - 5.7
Intended Use
  • Foods in general
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product IA-45
Type Improving agent
Formulation Phosphate: Sodium sulfate
pH (1% solution) 8.7 - 9.7
Intended Use
  • Fugu (pufferfish)
  • Squid
  • Sea food
Main Purpose
  • Remove skin
  • Softening
  • Waste decomposition and removal
Product IA-47
Type Improving agent
Formulation Phosphate: Sodium sulfite
pH (1% solution) -
Intended Use
  • Crab
  • Crustaceans
  • Shrimp
Main Purpose
  • Prevent discoloring
Product IA-49
Type Improving agent
Formulation Phosphate: Vitamin C
pH (1% solution) 3.6 - 4.1
Intended Use
  • Bamboo
  • Carrot
  • Bitter squash
  • Vegetables
Main Purpose
  • Acidity regulator
  • Prevent discoloring
Product SE-01
Type Shelf-life extension
Formulation Phosphate: Glycine
pH (1% solution) 3.8 - 4.5
Intended Use
  • Foods in general
Main Purpose
  • Bacteriostasis
  • Enhance flavor
  • Preserve quality
Product SE-02
Type Shelf-life extension
Formulation Non-phosphate: Sodium acetate
pH (1% solution) 5.6 - 6.2
Intended Use
  • Foods in general
Main Purpose
  • Bacteriostasis
  • Enhance flavor
  • Preserve quality
Product SE-04
Type Shelf-life extension
Formulation Non-phosphate: Sodium acetate
pH (1% solution) 5.0 - 5.3
Intended Use
  • Daily dishes
Main Purpose
  • Bacteriostasis
  • Enhance flavor
  • Preserve quality
Product Inquiry

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