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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.

Pizza cheese stabilizer and Anticaking

pizza_cheese

  • Tailor made flavouring
  • Easy to use
  • Preserve taste and texture
  • Reduce production costs

ADDITIONAL PRODUCT : For grated cheese and Heat resistance

pizzacheese

Triangle cheese stabilizer system

triangle cheeseLABELLING :
Refined Kappa Carrageenan (E 407) extracted from seaweed, standardized with dextrose and potassium Chloride. Positively charged proteins, such as milk caseins. Enhance the gel quality if the pH of the solution is below the isoelectric point of the proteins.
Then, when caseins and Ca2 + ions are present simultaneously. Gelling is enhanced by complex interactions between carrageenans and its two partners.

triangle cheese
trianglecheese

White cheese stabilizer system

Iwhite_cheeseIn 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. It brings a ferm and brittle texture to the feta cheese type.

  • Easy to cut / Sliceable
  • Low protein levels
  • Prevent syneresis
  • Reduce production costs
  • Resistance to shear and thermic treatment
Cream cheese stabilizer system

cream_cheeseFunctional system of carrageenan, locust bean gum, dextrose. There is a synergy between kappa carrageenan chains with the locust bean gum. Double helices of carrageenan establish zones of junction with smooth zone of galactommnans.
In addition, this structure allows forming soft and elastic gel less sensitive to syneresis.

creamcheese

  • Hit the curd up to 50°C
  • Separately, blend the salt and Caracheese CG307. Add it into the melting curd
  • Heat up to 85°C for 3 minutes
  • Cool down to 75°C and homogenize at 120-200 bars (depending on the texture required)
  • Fill into the packaging and store at 4°C
Block cheese stabilizer system and Anticaking

block cheese

  • Tailor made flavouring
  • Suitable for vegetarian
  • Preserve taste and texture
  • Reducing production costs

ADDITIONAL PRODUCT : Cheddar, Edam, Mozzarella

blockcheese

Documentation

caracheese_brochure