White cheese stabilizers
Improves the manufacturing process, yields the product more homogeneity and facilitates in the uniformity of the cheese. Also, it tackles the whey separation issues and decreases the loss in the weight during storage. It enhances the yield of the produced cheese and it is considered as a source of protein.
Processed cheese stabilizers
Enhances the efficiency of fat emulsification & facilitates fat distribution in the product, providing the processed cheese more homogeneity & enhances the spread ability the product raises the nutritional value of the processed cheese, enhances the taste & improves the distinguished flavor of this type of processed cheese. Improves the manufacturing process & enhances the melting properties in the cooking process & decreases the effects of browning (Millard reactions).
Emulsifying Salts
Enhances the process of ions exchange between calcium and Sodium ions to form soluble Sodium caseinate. It improves the texture of cheese increasing the fat emulsifying and distribution in the final product besides regulating the PH value.
Milk & Flavored Milk Stabilizers
Improves the viscosity of the end product, in spite of the low rate of total solid, and plays a significant role in its consistency through handling & storage .Elevating the sense of rich milk & the distinct flavor of the end product, blocks the precipitation of cocoa particles & keeps it in the form of suspension under various range of temperature.