Range of activity, pH between 4,5- 4,6. Being an orthophosphate, it has better functionality in pH regulation. It is normally used as a gas producer, combined with sodium bicarbonate forming chemical yeast that can be used in preparations of fried meals.

Optimal  pH =  10,5. As a sequestring agent of  calcium and magnesium, it helps to keep juicy  meat because of wáter binding  of muscle proteins.

Range of activity, pH between 7-8. . As a sequestring agent of  calcium and magnesium, it helps to keep juicy  meat because of wáter binding  of muscle proteins.

Produces a slow  acidiphication of the mass, avoiding proteins flocculation. It is used in meat products curing process, in order to achieve pH 5,4, that inhibits pathogens growth, avoid a better gas production from proteins and helps nitrates reduction to nitrites.

Optimal pH = 4,2.