The Nutrilac proteins offer excellent emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block and sliceable processed cheeses, as well as cheese sauce products.
This results in a dramatic reduction of sodium levels in the end product – to the tune of anything between 50-65%.
The proteins also eliminate the need for creaming – speeding up processing times by as much as an hour. In addition, they offer fat simulation properties, helping manufacturers to produce high quality processed cheese products that are not just lower in salt but in fat, according to the company.
There are two proteins in the range:
Nutrilac functional milk proteins from Arla Foods Ingredients can also be used to reduce the natural cheese content in processed cheese products from a typical level of about 65% to between 20% and 40% – helping manufacturers cut costs.
In deep fried cheese snacks, meanwhile, the proteins can be used to adjust melting properties, something that isn’t possible when using natural cheese alone.
Source: Arla Foods
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