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About Ingredient

Our phosphate blends are produced by Innophos, a global leader on this product. Phosphates are used as optimize texture, flavor, taste, nutritional value and shelf life of product.


  • Textur-Rise for Bakery Blends –are baking powders for sodium-reduced, aluminum-free, and healthy calcium-fortified formulations.
  • Textur-Bind for Meat, Seafood, Poultry – Helps retain peak flavor, moisture, and texture
  • Textur-Melt for Dairy, Cheese, and Beverages – Provides food with excellent texture, taste, and functionality
  • Textur-Sure for Noodles – Improves noodle elasticity, decreases oil and extends shelf life
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    • Cakes, muffins, pancakes
    • Steam Cake
    • Siopao dough/steam bun
    • Tortillas
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    Processed Cheese

    • Analog cheese
    • Cheese spread
    • Melting cheese
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    • Evaporated Milk
    • Condensed Milk
    • Liquid Creamer
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    Processed Meat Products

    • Hotdog
    • Sausages
    • Ham
    • Bacon
    • Lechon (manok, baboy, baka)
    • Tocino
    • Longanisa
    • Value added products (ground meat, bbq, meat filling, embutido)
    • Dimsum (siomai, hakaw, polonchai etc)
    • Nuggets
    • Chicken fingers
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    Noodles and Seasonings

    • Dry (bihon, miki, lomi, canton)
    • Shelf stable noodle (miki. Lomi, udon)
    • Instant noodles
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    Processed Fish Products

    • Seafood balls (fishballs, squidballs, shrimpballs)
    • Fish cake/fish nuggets
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    • Coated Nuts

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