- A combination of carefully selected emulsifiers and stabilizers blend, developed for processed cheese.
The emulsifier’s content works on linking the fat globules with water which imparts full dispersion.
The stabilisers are protecting the milk protein, building a matrix between the milk protein and other ingredients, contributing network which give the product smooth mouth feel and spread ability.
The stabilizer is designed to ensure and enrich the product stability (prevent syneresis, stickiness…) especially triangle types.
Components are carefully selected to stand heat treatment process as in processed cheese production.