BRIFISOL®

BRIFISOL® improves the quality of meat, poultry, and seafood products. Each blend of BRIFISOL® is tailored for a specific food-quality application or process. However, all the blends have numerous benefits and advantages, including sodium reduction, shelf-life extension, texture and flavor enhancement, and color stability.

Each of our BRIFISOL® blends are gluten-free and Non-GMO. They offer a wide range of benefits and advantages, including the following:

  • Increases yield
  • Improves flavor retention
  • Enhances texture
  • Improves shelf-life stability
  • High solubility
  • Reduces costs
  • Protein extraction
  • Enhances moisture retention
  • Reduces sodium
  • Improves mouthfeel
  • Stabilizes food and color development
  • Emulsification
  • Helps prevent lumping
  • Prevents crystallization or snowing

Applications For BRIFISOL®

BRIFISOL® has a wide variety of meat, poultry, and seafood applications that create high-quality food products with many functional and economical advantages and benefits.

  • Marinated Meat
  • Beef
  • Pork
  • Poultry
  • Seafood
  • Fish
  • Sausages
  • Hot Dogs or Frankfurters
  • Ham
  • Deli Meats
  • Shredded, Ground, or Minced Meat

Types And Benefits Of BRIFISOL®

The following blends of BRIFISOL® promote protein modification, flavor retention, and enhanced textures that are tailored for specific applications, processes, and storage conditions. This ensures the high-quality meat, poultry, and seafood products that customers expect.

BRIFISOL® 414

Superior solution for protein extraction and emulsification.

  • Fast-acting blend is specially designed for high-shear sausage manufacturing and use in bowl choppers
  • Neutral pH phosphate blend is suited for holding moisture in sausages and meat emulsions, such as hot dogs, Polish sausages, and other high-moisture sausages
  • Used in dry or slurry form in any meat emulsion process
  • Helps prevent water and fat separation
  • Increases protein extraction
BRIFISOL® 450 Super

Food-grade phosphate blend ideal for supreme extraction and cured color development.

  • Highly soluble, pH neutral specialty phosphate blend
  • Applications include meat blending, rapid and stable cured color development, and concentrated brine solutions
  • Helps retain moisture and tenderness in meats
  • Suitable for marination and injection into ground muscle meat and seafood products
  • Ideal use for co-extrusion processes in either dry or slurry form into meat emulsions and small mixer-grinder for sausages
BRIFISOL® 512

Enhance moisture and yield retention of meat products.

  • Agglomerated blend of sodium polyphosphates
  • High-solubility makes it idea for brine, GMP, and hard-water tolerant applications
  • Increases marination yield without high pH levels when injected into meats
  • Specifically designed to remain water soluble and effective at very low processing temperatures and when salt is present
  • Facilitates ancillary ingredients
  • Can be applied into any muscle meat by marination, injection, or tumbling
  • Disperses quickly and evenly in comminuted meats
  • Protects against freezing damage in shrimp
BRIFISOL® 550

Specifically designed for meat brines with high acidity.

  • High-buffering capacity for acidic meat systems
  • Offsets yield losses created by acidic ingredients
  • Promotes high yield without altering natural fiber definition
  • Agglomerated blend of sodium polyphosphates
  • Can be applied into any muscle meat by marination, injection, or tumbling
BRIFISOL® 750

Ideal use for cured meats and salted fish products.

  • Promotes high yield without altering natural fiber definition
  • Agglomerated blend of low-sodium polyphosphates
  • Promotes sodium reduction without loss of function or flavor
  • Can be applied into any muscle meat by marination or injection
  • Highly water soluble
  • Reduces thaw, drip, and cook loss
  • Improves food texture and appearance
  • Specialized use for salted and smoked fish and frozen seafood
BRIFISOL® 85 Instant

Versatile phosphate blend that enhances moisture retention and extends food shelf-life.

  • Facilitates favorable meat pH for natural uncured color development
  • Can be applied into any muscle meat by marinade, injection, or tumbling
  • Stabilizes food texture and color
  • Excellent protein extraction
  • Offers excellent protection against storage purge
  • Reduces translucency in frozen seafood
  • Applied in either dry or slurry form to emulsions
  • Highly effective for maintaining color and moisture retention in case ready meat
BRIFISOL® 960

Fast-acting specialty phosphate that enhances moisture and yield retention of meat products.

  • Perfect solution for rapid cooking conditions
  • Increases the moisture retention at high-cooking temperatures
  • Specifically designed to remain water soluble and effective at very low processing temperatures and when salt is present
  • Can be applied into any muscle meat by marination, injection, or tumbling, including chicken and turkey
BRIFISOL® K 1000

Unique blend designed for low or reduced sodium meat, poultry, and seafood applications.

  • Highly water-soluble potassium phosphate
  • Can be applied to any muscle meat by marination, injection, or tumbling
  • Suited for emulsion processes or injection brines
  • Highly functional Potassium phosphate blend that can be used to meet stringent dietary sodium requirements.
BRIFISOL® STP New

Helps protect flavors and raises pH of meat and seafood to increase water-holding capabilities.

  • Stabilizes meat products to help prevent them from becoming greasy or falling apart during cooking
  • Provides emulsification to reduce water loss during thawing and cooking
  • Soluble, light density STP that is an effective general phosphate
BRIFISOL® 270

Economical solution to improve both quality and yield in the finished meat product.

  • Highly soluble, fast-acting specialty phosphate blend (sodium based)
  • Best suited for high-cook yield in meat, poultry, and seafood applications
  • Increases the moisture retention at high-cooking temperatures
  • Applied by injection, tumbling, or marinating into any muscle meat
  • Maximizes yield and during rapid cooking conditions
  • Enhances natural fiber definition of meat products
  • pH tolerant with good buffering capacity
  • Ideally formulated for excellent cook yields
BRIFISOL® 460

Perfect for cured whole muscle meats and ground meat applications.

  • Highly soluble, slightly acidic phosphate agglomerate
  • Promotes rapid and stable cured color development
  • Used in comminuted meat and poultry products
  • Suited for cure brines containing salt
  • Can be applied to any muscle meat by marination, injection, or tumbling
  • Highly effective in bacon bines for shelf life extension.
BRIFISOL® NP 30

Increases water-retention and yield in various meat products.

  • Non-phosphate blend ideal for comminuted meat products and meat emulsions when phosphates are not desired on the label
  • Very good with cooked poultry
  • Offers excellent cryoprotection for fresh and frozen seafood products

Why Ettlinger?

Ettlinger Corporation offers an extended line of phosphates for companies to improve on their product performance. As the markets get more and more competitive, we have the ingredients to push your product to the top.

For more information about our high-quality BRIFISOL® blends, contact us.