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Phosphate salts help to add stability to dairy products by sequestering divalent cations which improves stability through more efficient emulsification. Phosphate salts deliver significant functionality that impact texture and melt. This includes protein binding, pH adjustment, buffering and creaming of the casein micelle.

JOHA®, BEKAPLUS®, SOLVA®, TURRISIN®

dairy
nachos
pizza
melted cheese
cheese

The accurate selection of phosphates and blends influence the hydration and functionality of casein micelles to inhibit texture changes. We can make the same formulation melt or not melt, spread or pour, stretch or not stretch in cost-effective ways.

Dairy Applications:

  • Processed Cheese
  • Dips
  • Sauces
  • Yogurt
  • Cream Cheese
  • UHT-Milk & UHT-Cream
  • Protein Beverages
  • Plant-Based Milks and Creamers

KEY TRENDS:

  • Cleaner Labeling
  • Protein Enrichment
  • Shelf-life Extension
  • Sodium Reduction
  • Lower Fat

Troubleshooting Capabilities:

  • Oil-Off in Processed Cheese
  • Too Much Melt
  • Too Little Melt
  • Crystal Formation
  • Viscous Cheese Slurry
  • Slice Elasticity
  • Hard Processed Cheese
  • Inconsistent Melt and Emulsification
  • Rework Problems
  • Too Much Moisture
  • Grainy or Chalky Texture

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