Along with ten thousand monthly visitors, you are consulting our website. It is a worldwide reference for the reduction of nitrite, nitrates, E-numbers and salt in the food chain. For more than fifty years, Ph Liquid Belgium N.V. built up knowledge, technology and practical experience in buffer systems and buffer films.
As head of the R&D department, I developed this technology together with the biochemist Frank Herreygers. With him, I described this innovative process in the seminal work The Up-To-Date Meat Industry (1984). To this day, we are constantly renewing these processes in order to remain in line with the requirements of food safety and regulations.
Ph Liquid Belgium is always looking for collaborations and partnerships with entrepreneurs and traders in the food industry. Would you like more information about this top technology? Would you like to distribute our products exclusively in your region?
Mail : info@ph-liquid.com

Additional global quality guarantees for products manufactured with patented PH Liquid additives:

• BCL FORTI guarantees an improved quality stability, a stable buffer pH, a stable color and taste and a longer conservation.
• For line productions of all types of heated hams just vacuum heated in moulds : 6 weeks shelf life with a buffer pH of 6.2
  Core temperature: 72 °C – fridge temperature : 2 °C
• Vacuum cook-in system: core temperature: 75 C - buffer pH: 6.2
  6 months shelf life in refrigerator temperature 2 °C.
• Vacuum cook-in system can packaging : core temperature 78 °C - buffer pH : 6.2 - 1 year shelf life - fridge temperature 0 °C
• special line productions of top quality liver cream preparation, standard cream preparation. Core temperature : 72 °C - buffer pH : 6
  3 months shelf life - fridge temperature : 2 °C

PH Liquid Belgium Nv

FORTE BUFFERPROCESS OF MANUFACTURING COOKED HAMS, SHOULDER- AND PICNIC HAMS, BEEFHAM, TURKEY AND CHICKEN HAM WITH BUFFERGLUCOSE CLEAN LABEL OR BCL FORTI
Ham processing with a minimum of added e-numbers.