Cheese Solutions
Providing functional ingredient solutions to improve cheese texture, emulsification, meltability, yield, and shelf life across a wide range of cheese applications.
Applications
- Processed Cheese
- Cheese Spread
- Cream Cheese
- White Cheese
- Mozzarella
- Pizza Cheese
- Analogue Cheese
- Cheese Sauce
Common Challenges
- Oil Separation
- Poor Emulsification
- Weak Body & Texture
- Poor Meltability
- Syneresis (Water Separation)
- Low Yield
Ingredients Solutions
Hydrocolloids
Improve body, texture, water retention and product stability.
- Carrageenan (E407)
- Xanthan Gum (E415)
- Carboxymethyl Cellulose – CMC (E466)
- Locust Bean Gum (E410)
- Gellan Gum (E418)
… More
Preservatives
Extend product shelf life and control microbial growth.
- Potassium Sorbate (E202)
- Natamycin (E235)
- Nisin (E234)
… More
Emulsifying Salts
Improve emulsification, protein functionality and meltability.
- Tetrasodium Pyrophosphate – TSPP (E450(iii))
- Disodium Phosphate – DSP (E339(ii))
- Sodium Tripolyphosphate – STPP (E451(i))
- Sodium Hexametaphosphate – SHMP (E452(i))
- Sodium Citrate (E331)
… More
Mineral Salts
Enhance protein functionality and improve cheese processing.
- Sodium Citrate (E331)
- Calcium Chloride (E509)
- Phosphoric Acid (E338)
… More
Modified Starches
Improve body, consistency and cost optimization.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Benefits
✔ Excellent Emulsification
✔ Better Meltability
✔ Smooth & Creamy Texture
✔ Higher Yield
✔ Reduced Water Separation
✔ Better Sliceability
✔ Extended Shelf Life