Dairy & Dairy Alternatives
Dairy products are inherently vulnerable to destabilization, which can significantly impact shelf life and product consistency. Their rich composition, high in water, proteins, sugars, and minerals, also makes them ideal environments for bacterial growth if not properly managed.
In processed cheese applications, phosphate salts help convert insoluble calcium in para-casein into sodium caseinate, which improves stability and extends shelf life. Sodium caseinate also acts as an effective emulsifier, keeping fat evenly distributed and the texture smooth during heat treatments like pasteurization, UHT, or retort.
Phosphates can play a critical role in maintaining quality and contribute to functional attributes such as firmness, meltability, and stretch in your processed cheese applications.
Benefits include:
- Product stability
- Melt control
- Shelf-life extension