CARAGUM International® offers a range of innovative solutions to mimic the texture of cheese. These ingredients enable the desired consistency, elasticity and mouthfeel to be achieved in cheese analogues.
The CARACHEESE range enables our customers to reduce their cost prices. We offer various technical solutions to guarantee a smooth and creamy texture in the final product.
We also work with our customers to develop custom formulations that meet specific requirements such as texture, flavour, nutritional profile or regulatory considerations.
CARACHEESE 4U CG410 KI : For white cheese/feta
This stabilizer for soft cheese provides:
■ A sliceable and spreadable texture.
■ No syneresis.
■ Can be adapted to several premium and low-cost recipes.
CARACHEESE 4U CG 412-3 : For white cheese premium containing high proteins content (up to 6%)
■ For white cheese/feta, cheese bars, cheese triangles, pizza cheese, etc.
■ Adds firmness to cheese.
CARACHEESE 4U CG 417-4 : For spreadable cheese
■ Smooth and shiny texture.
■ No syneresis, no sticky.
■ Very good spreadability.
CARACHEESE 4U CG415-2 : For block cheese (Edam- Gouda – Cheddar)
■ Tailor-made flavouring.
■ Easy shredding properties.
■ Firm texture that can be sliced.
■ Preserve taste and texture.
■ Economic recipe and short process.
CARACHEESE 4U CG420-2 : For pizza cheese and anticaking
■ A blend of modified starches and emulsifying salts selected to give your pizza cheese substitute the best properties.
■ Very good shredding properties.
■ Very good melting properties.
■ Has a good stretching with a low percentage of proteins.
■ Myriad of formulation exists using the CARACHEESE 4U CG 420-2 according the quality
needed and your raw analysis.
■ You can vary the protein source and the fat source.
■ Easy process.
■ Costs saving recipes and process.
Additional product: Anti-caking agent for grated cheese for greater heat resistance
CARACHEESE 4U CG530 : For cheddar sauce
■ Smooth and shiny texture.
■ No syneresis, no sticky.
■ Very good mouthfeel.
■ Can be used in a wide variety of recipes for sauces.
