EmulPro™ / Cost reduction in slice cheese analogues

NEW

stable structure and texture

Cost reduction in slice cheese analogues No downsizing on quality, appearance and organoleptic properties

Partial replacement of sodium caseinate Partly replacing key milk proteins, such as sodium caseinate, with EmulProTM B 200 and EmulProTM P 200 enables you to manufacture cost-effective cheese analogues without downsizing on quality, appearance, or organoleptic properties.

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 sodium caseinate with EmulProTM B 200 or EmulProTM P 200 you will be able to preserve the following properties: Firmness and texture Adhesiveness Springiness Creamy mouthfeel Sliceability Stability during heating EmulProTM B 200 and EmulProTM P 200 are costeffective, high-quality ingredients for processed and analogue cheese. It enables manufacturers to formulate affordable products without compromising on quality. Slice cheese analogues using EmulProTM B 200 and EmulProTM P 200 are ideal for cheese slices for burgers and sandwiches.

Want to know more?

For further documentation, application reviews, costsaving 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 are derived from natural bovine and porcine raw material and can be labelled as gelatin.