| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
| |
Sodium
Citrate is a premium-quality
acidity regulator, commonly used in processed cheese
applications. |
| Acidulants |
| |
Acidulants such as Citric
Acid and Lactic Acid can
be used in cheese applications to enhance pH.
GDL can be used
in slow-release acid situations. GDL can
also reduce the pH without giving an exceptionally
tart acid
note. |
| 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.
 See
our information on bulking
agents |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product.
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Colours |
| 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
products |
| |
Tro-Kost offers
a range of premium-quality steam-sterilised
herbs with
good colour, flavour and, most importantly, consistently
low microbial levels. |
| Gums
and hydrocolloids |
| |
|
| Minerals |
Many manufacturers choose
to add additional minerals to flavoured milks. Typically
these include calcium in a number of formats, but other
minerals can also be added.
See
our Minerals
section |
Calcium Carbonate is a fine
powdered material suitable for inclusion in dairy
systems.
Calcium Citrate is
a fine powdered material, with low levels
of aluminium, suited to specialty mineral
applications. |
| Nutraceuticals |
| |
|
| Preservatives |
| |
With a pH above 5.0, potassium
sorbate or sorbic acid are
usually the preservatives of choice for processed
cheese.
HWA also has access
to nicin for use in specialty applications. |
 |
|
