| Sodium Citrate |
Acidity regulator,
buffering agent |
Sodium
Citrate is a premium-quality acidity
regulator, commonly used in processed cheese applications. |
| Citric
Acid |
Acidulants |
Acidulants
such as Citric Acid can be used
in cheese applications to enhance pH. |
| Glucono
delta Lactone (GDL) |
|
Glucono
delta Lactone (GDL) can
be used in slow-release acid situations. GDL can
also reduce the pH without giving an exceptionally
tart acid note. |
| Lactic Acid |
|
Acidulants such as Lactic Acid can be used in cheese applications to enhance pH. |
| Oleoresins |
Aromatics |
Hawkins Watts Australia has a full range of oleoresins including paprika, black
pepper, ginger, celery, garlic and
many more.
 Please contact
us for more information. |
| Maltodextrin |
Bulking
Agents
Bulking agents can be used where either calorie or
cost reduction is required. When adding ingredients
such as bulking agents, the addition of an extra stabiliser
such as carrageenan may also need to be considered. |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Polydextrose |
|
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Annatto |
Colour |
While annatto is the
main colourant added to processed cheese applications,
other colourants may also be considered.
Annatto is commonly used in processed
cheese applications. We have an extensive range of
annatto-based products for a variety of hues from light
yellow through to orange-red.
These products are available as solutions,
instead of suspensions (the more common form of oil
soluble annatto), and are backed up by huge colour
expertise from our suppliers. |
| Dehydrated
Herbs |
Dehydrated products |
Herbs provide
good colour, texture and flavour to process cheese
slices. |
| Lecithin |
Emulsifier |
Lecithin can
be used in processed cheese applications and cheese
analogue applications to emulsify fat, and as a food-grade,
anti-stick processing aid.
We recommend lecithin from ADM. Please contact ADM directly: www.adm.com. |
| Flavours |
Flavour |
Cheese
flavours, savoury and fruit flavours, all add interest
and complexity. |
| Alginate, Carrageenan |
Gums, hydrocolloids,
thickeners, stabilisers |
There are carrageenan and alginate blends
designed specifically for use in processed cheese.
These products allow reduction in dairy solids
without losing texture and structure, increased
firmness for slicing and grating, and control
of melting characteristics.
We recommend alginates and carrageenans from FMC BioPolymer. Please contact FMC
BioPolymer
directly: www.fmcbiopolymer.com. |
| Calcium
Carbonate, Calcium Citrate |
Minerals
Many manufacturers choose to add additional minerals
to processed cheese. Typically these include calcium
in a number of formats, but other minerals can also
be added. |
Calcium
Carbonate is a fine powdered material
suitable for inclusion in dairy systems.
Calcium
Citrate is a fine powdered material,
suited to specialty
mineral applications. |
| Plant Sterols |
Nutraceuticals
Processed cheese is a fantastic medium to deliver
nutraceuticals. It’s dairy-health connotations,
along with portion control, make cheese slices an
effective delivery system for specialty ingredients. |
Plant
sterols are
one possible example. Please check local regulations
for legislative requirements.
Plant sterols are
based on Soy sterols, and when absorbed by the body
will help block the amount of cholesterol absorbed,
ultimately lowering the blood cholesterol levels. |
| Nicin |
Preservatives |
Nicin can
be used in
specialty applications. |
| Potassium
Sorbate, Sorbic Acid |
|
With a pH above 5.0, potassium
sorbate or sorbic acid are
usually the preservatives of choice for processed
cheese. |
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|
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