NEW
perfect melt and stretch
Cost-effective cheese analogue ingredient Preserves the preferred properties of your pizza cheese
Partial replacement of rennet casein EmulProTM B 200 and EmulProTM P 200 are functional ingredients with excellent gelatin-like properties that allows you to lower expenses and still preserve the preferred attributes of real cheese. When replacing parts of rennet casein with EmulProTM B 200 or EmulProTM P 200 you will be able to preserve the following properties:
Homogeneous melt Even browning Optimized stretch Preferred body and firmness Excellent shredability
In fact, studies have shown that a cheese analogue where rennet casein is partly replaced by EmulProTM B 200 or EmulProTM P 200 provides less unwanted fines when shredded. Cheese analogue with EmulProTM B 200 and EmulProTM P 200 remains rich and creamy when melted, which makes it ideal for pizza cheese formulations.
Want to know more? For further documentation, application reviews, cost-saving calculations and/or access to our pilot plant facilities, please contact your local Essentia sales representative. You may also draw on our cheese analogue experts who can support you in making trials, validating results and optimizing formulations. contact.dk@essentiaproteins.com
essentiaproteins.com
Other benefits Cost-effective Neutral taste and colour Convenient powder – easy to apply Clean label ingredient Non-GMO No known allergens
How to declare EmulProTM B 200 and EmulProTM P 200 is derived from natural bovine and porcine raw material and can be labelled as gelatin.