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Cheese Analogues Stabilizers : our know-how is no longer to prove

First of all, our cheese analogues stabilizers systems are one of our most extensive lines of solutions. Indeed, the CARAGUM International’s Lab Center has worked hard to develop effective formulas for all types of cheese analogues. Finally, our know-how allows us to offer solutions adapted to our customers’ needs.

Block cheese stabilizer system and Anticaking - CG415

block cheese

  • Tailor made flavouring
  • Easy shredding properties
  • Firm and cuttable texture
  • Preserve taste and texture
  • Economic recipe and short process

ADDITIONAL PRODUCT : Cheddar, Edam, Mozzarella

 

Cheese sauce - Cheddar sauce stabilizer system - CG530

  • Smooth and shiny texture
  • No syneresis
  • No stickiness
  • Very good mouthfeel

 

White cheese/Feta stabilizer system - CG414

In fact, CARACHEESE 4U is a combination of selected emulsifier and stabilizer. Both build a matrix between the milk protein and other ingredients leading to a strong network.

It allows you costs optimization thanks to :

  • Reduce proteins content
  • Possible replacement of butter by cream or vegetable fat
  • Prevent syneresis

As a conclusion, CARACHEESE 4U is enriching the cheese texture, mouthfeel and creaminess.

  • Cuttable and spreadable cheese
  • Firm and smooth texture
  • For premium to low cost.
  • For Tetrapack packaging
Pizza cheese stabilizer and Anticaking - CG420

pizza_cheese

  • Tailor made flavouring
  • Easy shredding properties
  • Very good melting properties
  • Easy to use
  • Preserve taste and texture
  • Strong stretching with a low percentage of protein

ADDITIONAL PRODUCT : For grated cheese and Heat resistance

 

Triangle cheese stabilizer system - CG416

triangle cheese

  • Prevent the cheese form sticking to the aluminium foil
  • Creamy, brittle and shiny texture
  • Very good spreadability
Cream cheese stabilizer system

cream_cheese

  • Smooth and shiny texture
  • No syneresis
  • No stickiness
  • Very good spreadability
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