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Food Products

Examples of types of food products that would benefit from the use of pHase™

Salad dressings:
Blue cheese, Ranch, Buttermilk

  • Lowers pH for preservation.
  • Improved flavor because of reduced sour flavor
  • Requires less sweetener in formulation
  • Cost saving

Sauces:
Teriyaki, Marinades, Alfredo

  • Lowers pH for preservation
  • Extends shelf life
  • Improves flavor of sauces by lowering the pH without a sour taste.
  • Sodium reduction by enhancing the flavor of salt

Soups:

  • Lowers pH for preservation
  • Extends shelf life
  • Improves flavor of sauces by lowering the pH without a sour taste
  • Sodium reduction by enhancing the flavor of salt

Salsa:

  • Lowers pH for preservation
  • Extends shelf life
  • Improves flavor of salsa by reducing the sour flavor.

Prepared Salads:
Egg salad, Potato Salad, Macaroni Salad

  • Lowers pH for preservation, extend shelf life, improved flavor
  • Improves flavor of salads by lowering the pH without a sour taste.

Confectionary:
Fillings / Toppings (Doughnut fillings, pie fillings, toaster strudel)

  • Lowers pH for preservation
  • Lowers pH without sour taste
  • Masks artificial sweeteners
  • Lowers sweetener usage rate
  • Yields cost savings

Because of its low sour intensity pHase™ works extremely well in “warm brown” flavor systems such as chocolate, vanilla, banana, coconut, cola, caramel and toffee.

  • With non-citrus fruit flavors (strawberry, cherry, raspberry, etc.), pHase™ brings out a more ripe fruit flavor.
  • In conjunction with artificial sweeteners, pHase™ gives a more natural overall flavor characteristic with a brighter, cleaner aftertaste.

Ice Cream variegates:
Chocolate, caramel, Fruit flavors.

  • Lowers pH for preservation
  • Improves flavor without sour after taste
  • Shelf stable for storage at room temperature before incorporation into the ice cream.

Processed cheese sauces and spreads:

  • Lowers pH for preservation
  • Improves flavor (pHase is the primary acidulant, with lactic added to taste.)
  • Less is required to lower pH
  • Yields cost savings

Lite (reduced calorie) Pancake syrup / Flavored Syrups (high water activity):
Maple, Vanilla, Hazelnut, Chocolate, Caramel syrups, coffee syrups

  • Lowers pH for preservation
  • Improves flavor of syrup by lowering the pH without a sour taste when compared to phosphoric or citric acid.

Beverages:
Sports Drinks, Flavored Waters, Teas, Coffees, Bar Mixes, Alcohol Beverages, Beverage Concentrates.

  • Lowers pH for preservation
  • Improves flavor
  • Leaves no sour after taste
  • Reduces use of sweetener by up to 15%
  • Mask artificial sweeteners
  • Lowers sweetener usage rate
  • Yield cost savings.

Because of its low sour intensity, pHase™ works extremely well in “warm brown” flavor systems such as chocolate, vanilla, banana, coconut, cola, coffee and tea.

With non-citrus fruit flavors (strawberry, cherry, raspberry, etc.) pHase brings out a more ripe fruit flavor.

Since pHase™ is less sour, less sweetener is needed to balance the sour flavor. Research indicates that 15% less sweetener is required in beverages acidified with pHase.

In conjunction with artificial sweeteners, pHase™ gives a more natural overall flavor characteristic with a brighter, cleaner aftertaste.

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