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cheese analogues


Pizza cheese stabilizer and Anticaking


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

ADDITIONAL PRODUCT : For grated cheese and Heat resistance


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.
When caseins and Ca2 + ions are present simultaneously, gelling is enhanced by complex interactions between carrageenans and its two partners.

triangle cheese

White cheese stabilizer system

white_cheeseCaracheese 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

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 and the locust bean gum. Double helices of carrageenan establish zones ofjunction with smooth zone of galactommnans.
This structure allows forming soft and elastic gel less sensitive to syneresis.


  • Hit the curd up to 50°C
  • Separately, blend the salt and Caracheese CG307 and add it into the melting curd
  • Heat up to 85°C for 3 minutes
  • Cool down to 75°C and homogebize 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