Why use NEI’s TCP in Fats and Oils?

By helping regulate pH, TCP can extend the shelf life of your precious oils slowing degradation over time. TCP can add stability to frying oils. Our TCP is 100% Food Grade and traceable to help you with your cleaner labeling efforts.


Deep frying oil

How it works

  • pH regulation
  • Calcuim and Phosphorus Fortification
  • Stabilizer

Reduced Fat Products

How it works

  • Imparts opalescence for visual appeal
  • Calcuim and Phosphorus Fortification
  • Adds mouthfeel