[SDBNI] SPORIX: Acidic Phosphate Food Additive – pH Control, Decoloring, Antimicrobial Made in Korea

◾ Price: $ 0 / Kilogram Negotiable
◾ MOQ: 1,000 Kilograms Negotiable

SDBNI Co., Ltd.

[SDBNI] SPORIX: Acidic Phosphate Food Additive – pH Control, Decoloring, Antimicrobial Made in Korea

◾ Price: $ 0 / Kilogram Negotiable
◾ MOQ: 1,000 Kilograms Negotiable

SDBNI Co., Ltd.

Acidic phosphate-based food additive, effective for low pH foods
Used in juices, beverages, pickles, Fruit products and sauces

Required Quantity
Brand name

-
Shipping / Lead Time

4 Week / Negotiable
Keyword

acidity ragulator, antioxidant, chelator, phosphate
Category

Soft Drinks , Food Additives , Emulsifiers & Thickeners , Food Additives , Preservatives & Stabilizers

Specifications

Size	30 * 30 * 50 cm	Weight	2 kg	Stock	999,999 Kilograms
Country of Origin	South Korea
Production method	Available, OBM, ODM, OEM
Certification	HALAL Kosher
Ingredients	ANTIMICROBIAL AGENT, ANTIOXIDANT, APPLE SAUCE, BARBECUE SAUCE, COCKTAIL SAUCE, CRANBERRY SAUCE, DECOLORING AGENT, FRUIT AND VEGETABLE JUICES, FRUIT SAUCE, FRUIT SNACKS, HORSERADISH SAUCE, HOT SAUCE, PH CONTROLLER, PICKLED FOODS, POLYPHOSPHATE, PRESERVATIVE, SATAY SAUCE, SAUCE, SOY SAUCE, STABLIZER, TARTAR SAUCE ANTIMICROBIAL AGENT, ANTIOXIDANT, APPLE SAUCE, BARBECUE SAUCE, COCKTAIL SAUCE, CRANBERRY SAUCE, DECOLORING AGENT, FRUIT AND VEGETABLE JUICES, FRUIT SAUCE, FRUIT SNACKS, HORSERADISH SAUCE, HOT SAUCE, PH CONTROLLER, PICKLED FOODS, POLYPHOSPHATE, PRESERVATIVE, SATAY SAUCE, SAUCE, SOY SAUCE, STABLIZER, TARTAR SAUCE
Hs Code	2835391000

Trade Terms

Payment Terms	T/T
Price(FOB)	$ 0 / Kilogram \| Negotiable	MOQ	1,000 Kilograms \| Negotiable
Transportation	Air Transportation, Express, Negotiation Other, Ocean Shipping
Lead time	4 Week	Shipping time	Negotiable

Company

SDBNI Co., Ltd.

Country / Year Established
- South Korea / 1973
Membership
- VIP
Business type

Manufacturer

Verified Certificate
- 18

Main Export Markets
- China
- Russia
- Taiwan
- Thailand
- Viet Nam

Product Description

[SDBNI] SPORIX: Acidic Phosphate Food Additive – pH Control, Decoloring, Antimicrobial Made in Korea

Key Features

• Antimicrobial Efficacy: E. coli & Salmonella: MIC/MBC 200/800 ppm, staphylococcus aureus: MIC 200 ppm, eliminates most bacteria within 30 s at 0.1% concentration

• Oxidation Protection: Retains ≥ 95% Vitamin C content over 8 weeks

• Anti-browning: Apple puree shows no color change for 3 days, banana and garlic maintain a fresh appearance for 5 days

Product Catalog / Brochure / Spec Sheet

SPORIX_Introduction_English.pdf

[SDBNI] SPORIX: Acidic Phosphate Food Additive – pH Control, Decoloring, Antimicrobial Made in Korea

<🌟 Product Overview/Key Information>
SPORIX® is an innovative multifunctional acidic polyphosphate (E 452i) developed by SDBNI Co., Ltd. It overcomes the limitations of conventional polyphosphates by delivering six core functions in one product, driving quality innovation for food manufacturers worldwide.

- Product Name: SPORIX®
- Appearance: White crystalline or granular powder
- pH (1% solution): 1.8 – 2.2 (strongly acidic)
- P₂O₅ Content: 60 – 83% (varies by grade)
- Functions: Acidity regulation, decoloring, antioxidation, antimicrobial activity, metal ion chelation, anti-browning, shelf-life extension
- Applications: Low-acid beverages, fruit juices, pickled products, sauces, dressings, dairy products, frozen foods, fermented foods, bakery, etc.

<⚙️Core Functions>
🎯 pH Control & Buffering
- pH 1.8–2.2 → Maintains stable acidity, delivers a refreshing taste
🔒 Metal Chelation
- Ca 363 mg/g, Cu 375 mg/g → Removes metal ions to prevent quality degradation
🛡️ Powerful Antimicrobial
- MIC 200 ppm (E. coli, Salmonella) → Maximizes natural preservation
🍃 Antioxidant Protection
- Retains ≥ 95% Vitamin C over 8 weeks → Prevents nutrient loss, preserves freshness
🌈 Anti-browning
- Inhibits enzymatic browning → Preserves natural color long term
⏰ Shelf-life Enhancement
- Extends product life 2–3× → Enables longer distribution periods

<🔬 Proven Performance>
1. Antimicrobial Efficacy
- E. coli & Salmonella: MIC/MBC 200/800 ppm
- Staphylococcus aureus: MIC 200 ppm
- Eliminates most bacteria within 30 s at 0.1% concentration
2. Oxidation Protection
- Retains ≥ 95% Vitamin C content over 8 weeks
3. Anti-browning
- Apple puree shows no color change for 3 days
- Banana and garlic maintain a fresh appearance for 5 days

<🍽️ Application Guidelines & Dosage>
- Beverages & Juices (0.05–0.5%)
: Controls acidity and enhances preservation in carbonated drinks
: Prevents browning and protects vitamins in fruit juices

- Dairy & Frozen Products (0.05–0.3%)
: Improves cheese texture and strengthens shelf life
: Enhances stability and storage of ice cream

- Fermented Foods & Sauces (0.05–0.3%)
: Stabilizes quality of soy sauce and soybean paste
: Inhibits harmful bacteria during fermentation

- Confectionery & Bakery (Experimentally Verified)
: Prevents mold growth, maintaining freshness for 9 days
: Retains moisture for a consistently soft texture

<🏆 Global Quality Certifications>
1. International Safety Approvals
✅ US FDA GRAS – Approved by the U.S. Food and Drug Administration
✅ ISO 9001/14001 – Quality and Environmental Management Systems
✅ FSSC 22000 – International Food Safety System
✅ KOSHER & HALAL – Complies with religious food standards

<📦 Packaging, Storage & Distribution>
1. Packaging Options
- Small-scale Use: 2 kg × 10 pouches/carton (20 kg)
- Large-scale Production: 5 kg × 4 pouches/carton (20 kg)
- Premium aluminum pouches
- Perfect moisture barrier protection
2. Storage & Distribution
- Guaranteed 2-year stability

<💡 Why Choose SPORIX®>
✅ Economic Benefits
- Replaces six additives with one product → Reduces costs
- Extends shelf life → Minimizes waste losses
- Premium quality → Increases product value
✅ Technical Advantages
- Patent-backed, differentiated performance
- Specialized for pH 2.0–5.0 → Optimized for acidic products
✅ Market Credibility
- 20 + years of accumulated R&D expertise
- Global certifications complete for immediate export
- Ongoing technical support and application consulting

<📞 Business Partnership Proposal>
SDBNI is more than a supplier; we are your product innovation partner.

🔬 Free sample provision and application testing
📊 Customized application guide development
🤝 Dedicated technical support team on standby
🌍 Reliable global supply chain and timely delivery

“SPORIX® – Your Innovation, Our Solution”
Upgrade your products with next-generation food solution technology

Main Category	Foods	Use Level (W/W %)	Effects & Benefits
Beverages & Seasonings	Juices, tonics, soft beverages	0.05 - 0.1	Anti-oxidant, preservation, anti-sedimentation, prevention of destruction of vitamin C, harmonization of flavors, buffer, stabilization of CO2(prevents loss of carbon dioxide)
	Mixed seasonings	0.1 - 0.3	Anti-discoloration, pH stabilizing and lowering, improved preservation, stabilization of flavors and colour.
	Jams	0.1 - 0.15	Prevention of discoloration(browning), prevention of separation, improved preservation, pH control.
	Soy and fish sauces	0.05 - 0.1	Anti-discoloration, pH adjustment, improvement of sauces of salt flavor, chelation of metallic ions.
	Soy paste	0.1 - 0.2	Prevention of discoloration(browning), improving salt flavor and preservation.
	Western sauces	0.05 - 0.1	Improvement of dispersion, anti-sedimentation, improved preserving effects, pH adjustment.
Fermented & Pickled Foods	Kimchis, Salads	0.1 - 0.2	Prevention of discoloration and decomposition of low-salt pickles, flavor harmonizing, pH lowering.
	Red bean sediments	0.1 - 0.2	Lowering pH, improved preservation, anti-discoloration, stabilizing appearance.
	Beancurds	0.1 - 0.2	Anti-discoloration, anti-decomposition, improved preservation by lowering pH, improved flavor.
Dairy & Fats/Oils	Ice-creams,Sherbets, Frozen deserts	0.05 - 0.1	Ca2+ chelation, flavor improving and stabilizing, stabilization of emulsion.
Dairy & Fats/Oils	Dairy products, Fats, oils and products	0.05 - 0.1	Anti-discoloration, anti-oxidation, hold-up of water, stabilization of emulsion.
Fish & Meat Products	Processed fish products	0.1 - 0.3	Preservation of freshness, pH lowering, improved preservation, Anti-discoloration, improved flavors and appearance.
	Seasoned fish products	0.05 - 0.2	Anti-discoloration, bleaching effects, flavors harmonizing.
	Meats, fishmeats Smoked products	0.1 - 0.2	Lowering pH, improved preservation, improved water-binding capacity, anti-discoloration.
	Hams, Sausages, Fish and meats	0.1 - 0.2	Lowering pH, improved preservation, anti-discoloration.
	Frozen foods	0.05 - 0.2	Anti-discoloration, preservation, anti-oxidation, lowering pH.
Processed Fruits & Canned Foods	Canned products, Processed fruits	0.05 - 0.3	Lowering pH, prevention of blackening deterioration by Sn, Fe and Ca ions, anti-discoloration, prevention of turbidity and sedimentation of fruit juices, prevention of bad odors and taste, flavor refining, stabilization of pectic materials.
Jelly & Pectin-based Foods	Pectin and Jelly foods	0.05 -0.1	Increasing viscosity, gel hardness and softness adjusting, optional time adjustment.
Miscellaneous Processed Foods	Miscellaneous instant foods	0.05 - 0.1	Anti-discoloration, preservation, anti-oxidation, lowering pH.
Miscellaneous Processed Foods	Dextrose, Honey, Maltose Others	0.05 - 0.1	Prevention of metallic discoloration by Fe, Ca, Mg, utilization for invert sugars. Removing bitter taste from foods, decoloration of molasses and honey, stabilization of hydrogen peroxide.