Our Solutions
Emulsifying Salt Solutions
Functional Performance
Precision pH & Emulsification Control
Through controlled ion exchange, our emulsifying salts enhance fat emulsification and improve its uniform distribution within the cheese matrix. This results in a more homogeneous structure, improved sliceability, smoother mouthfeel, and enhanced final product stability. Additionally, our systems allow accurate pH adjustment to optimize melting characteristics and texture development.
Our Emulsifying Salt Products
The ability to increase the ion exchange between calcium ions and sodium ions to form soluble sodium caseinates contributes to enhancing the product's consistency and stability. This process improves the texture of the final cheese product, making it more homogeneous. It also increases fat emulsification and improves its distribution in the final product, enhancing its texture and overall quality. Additionally, this ion exchange helps in adjusting the pH to the desired level, further improving the cheese's properties and quality.
Key Products Include:
PH 700
Emulsifying salt for block cheese "Cheddar".
PH 777
Emulsifying salt for spreadable cheese.
PH 205
Emulsifying salt for block cheese "Cheddar block".
PH 210
Emulsifying salt for block cheese "Cheddar block".
PH 800
Emulsifying salt for spread cheese "Triangle".
PH 900
Emulsifying salt for shredded cheddar block cheese.
PH HIGH
Emulsifying salt - works to raise the pH in mozzarella cheese.
PH LOw
Emulsifying salt - works to lower the pH in mozzarella cheese.
Need Precision pH & Melt Performance Solutions?
Our technical team supports manufacturers with tailored emulsifying salt systems based on processing conditions, desired melt characteristics, and target product specifications.