Leavening/Phosphates

We shape the future with leavening/phosphates to improve the overall growth of your business.

Our Leavening/Phosphate Categories

Phosphate is a dietary supplement given to patients who are unable to get enough phosphorus in their regular diet. If you are into meat industry, production of soft cheese or the producer of flavored drinks and powder product then phosphate is the ideal element you need for preservation of your products. United Foods Corporation provides a variety of grades for animal nutrition, food and beverage, sports and lifestyle nutrition, and pharmaceutical applications to enhance the characteristics, performance, and value of your products. With more than 10,000 happy customer base worldwide, we don’t compromise when it comes to providing the best quality phosphate. Our products speak for us which is why we are the global manufacturer and supplier of high-end ingredients to both big companies and local stores.

Diammonium Phosphate

A highly concentrated granulated nitrogen-phosphoric compound fertilizer with the chemical formula ((NH4)2HPO4) is produced by neutralizing phosphoric acid with ammonia.

Calcium Phosphate Anhydrous

A dehydrated calcium phosphate chemically represented as CaHPO4is used as a food additive in dietary supplements, biomaterials and found in toothpaste as a polishing agent.

Ammonium Bicarbonate

A colorless inorganic compound that degrades to carbon dioxide, water and ammonia is the bicarbonate of the ammonium ion salt with chemical formula (NH4) HCO3.

Monocalcium Phosphate

A white or grey powder available in small granules with the chemical formula Ca(H2PO4)is used mainly as superphosphate fertilizer and a famous leavening agent.

Scientific Description

Leavening or phosphate are the groups of inorganic salts which produce gases when added to the dough and thus form nuclei for the textural development within the bakery products. The primary function of these chemicals is to leaven or raise the product in which it is used. These can affect the characteristic especially of the semi-finished of finished bakery products. The whole chemical effect occurs due to reactions between the leavening agents and the components of the batter. The result is known as ionic because the leavening agent dissolves in water of the prepared material and dissociate into positive cations and negative ions. However, in most case, the change is caused due to the anion and cation is responsible for the observed effect.

Leavening/Phosphates product list

  • 1,6-Fructose Diphosphate
  • Ammonium Bicarbonate
  • Ammonium Hydroxide
  • Ammonium Phosphate
  • Dihydrate FCC
  • Ammonium Phosphate
  • Monohydrate
  • Calcium Phosphate Anhydrous
  • Calcium Phosphate
  • Monohydrate FCC
  • Calcium Phosphate Tribasic
  • Calcium Phosphate Trihydrate USP
  • Cream of Tartar
  • Creatine Phosphate
  • Diammonium Phosphate
  • Dicalcium Phosphate Anhydrous
  • Dicalcium Phosphate
  • Dihydrate Dent.
  • Dimagnesium Phosphate Trihydrate
  • Dipotassium Phosphate
  • Disodium Phosphate Anhydrous FCC
  • Disodium Phosphate Dihydrate USP
  • Disodium Phosphate Monohydrate
  • 1,6-Fructose Diphosphate
  • Magnesium Phosphate
  • Dihydrate FCC
  • Monoammonium Phosphate
  • Monocalcium Phosphate
  • MonosodiumDihydrogen Phosphate
  • Potassium Bicarbonate
  • Potassium Dihydrogen Phosphate
  • Potassium Phosphate Anhydrous
  • Potassium Phosphate Dihydrate FCC
  • Potassium Phosphate Monohydrate
  • Potassium Tripolyphosphate
  • Riboflavin-5’- Phosphate Sodium
  • Sodium Acid Pyrophosphate
  • Sodium Aluminum Phosphate
  • Sodium Bicarbonate
  • Sodium Hexametaphosphate
  • Sodium Hydrogen Phosphate
  • Sodium Phosphate Dibasic
  • Sodium Trimetaphosphate
  • Sodium Tripolyphosphate F.C.C.
  • Tricalcium Phosphate F.C.C. SD
  • Trimagnesium Phosphate
  • Pentahydrate
  • Trisodium Phosphate 12 Hydrate
  • Trisodium Phosphate, Anhydrous