Our compound phosphates are highly effective in cheese processing.
Their functions include:
Melting processed cheese
Improving the appearance of the final product
Enhancing physical properties such as sliceability and texture of processed cheese
Stabilizing milk proteins, especially during heat treatments
Emulsifying free fat
Preventing ice cream churning
Serving as a whipping aid
Exhibiting bacteriostatic properties
Preventing fungal growth
Forming the structure of the cheese
| Name | Application | Usage |
|---|---|---|
| Mix-YC20 | Block processed cheese. | 2.0-2.5% |
| Mix-YC26 | Block processed cheese. | 2.5-3.0% |
| Mix-YC70 | Block processed cheese and pizza. | 1.5-1.7% |
| Mix-YC80 | Block processed cheese that prevents remelting. | 2.0-2.4% |
| Mix-YC72 | Block processed cheese and ingredients. | 1.8-2.0% |
| Mix-C120 | Alkaline calibrator. | 0.5% |
| Mix-C40 | Acidity corrector. | 0.5% |
| Mix-M90 | Spreadable processed cheese. | 2.0-4.0% |
| Mix-M70 | Block processed cheese. | 3.0-3.5% |
| Mix-PZ7 | Block processed cheese. | 2.5-3.0% |
| Mix-H70 | Spreadable processed cheese. | 1.0-3.0% |
| Mix-S10 | Spreadable processed cheese. | 2.0-2.5% |
| Mix-S4 | Block and paste processed cheese. | 2.8-3.2% |
| Mix- ST60 | Spreadable processed cheese. | 1.5-1.7% |
| Mix-ST80 | Spreadable processed cheese. | 2.0-2.5% |
| Mix-S9 | Spreadable processed cheese. | 1.8-2.0% |
| Mix-SE | Block and paste processed cheese. | 2.8-3.2% |
| Mix-T | Alkaline correction. | 0.5% |
| Mix- FC82 | Pizza cheese, cheese in briquettes and slices. | 1.5-2.5% |
| Mix- F1 | Block and sliced processed cheese. | 2.3-2.7% |
| Mix- F2 | Block and sliced processed cheese. | 2.3-2.7% |
| Mix- F20 | Spreadable processed cheese | 2.5-3.2% |
| Mix- F85 | Spreadable processed cheese | 2.5-3.0% |
| Mix- F7S | Toast, pizza cheese, block and sliced processed cheese | 1.8-2.2% |
| Mix-FC22 | Spreadable processed cheese | 1.5-2.5% |
| Mix-101 | Block and cutable processed cheese | 1.5-2.5% |
| Mix-L1112 | Alkaline buffer salt for processed cheese | 0.1-0.4% |
| Mix-L2185 | Block processed cheese with enhanced remelting properties | 1.0-2.0% |
| Mix- L2394 | Spreadable processed cheese | 2.5-3.0% |
| Mix-L2280 | Spreadable processed cheese | 1.0-3.0% |
| Mix-L3172 | Block processed cheese | 2.0-3.0% |
| Mix- L3392 | Spreadable processed cheese | 2.8-3.2% |
| Mix- N90 | Block processed cheese | 2.0-2.4% |
| Mix- N76 | Spreadable processed cheese | 0.3-0.5% |
| Mix-N70 | Block processed cheese | 1.8-2.0% |
| Mix- N65 | Spreadable processed cheese | 0.5-1.0% |
