CHEESEMAKING / STABILISING SYSTEMS
Stabilising systems for cheesemaking
Functional blends for developing texture and managing consistency in processed, curd and imitation cheeses.
INTEGRATED SOLUTIONS
Stabilising systems for different cheese products
EcoColor offers functional blends to address cheesemaking requirements.
The range includes systems for processed cheese and blends for producing curd and imitation cheeses.
System selection depends on the recipe composition, desired consistency and processing conditions.
PROCESSED CHEESE
EcoBlend Functional
TEXTURISING ADDITIVE
EcoBlend
Functional 340033
Functional blend to improve texture and sliceability in processed cheese.
Helps create a stable, uniform texture with a clean cut, reduces stickiness and improves sliceability.
Recommended dosage
| Processed cheese (sliced, sausage-style and block) | 0,3–0,8 % |
| Processed cheese products | 0,2–0,6 % |
The dosage is selected for the recipe and desired texture. Our technologists can help determine the right solution.
TEXTURISING ADDITIVE
EcoBlend
Functional-M 34003
Specialised additive for developing a stable texture and improving consistency in processed cheese and cheese products.
Recommended dosage
| Spreadable processed cheese products | 0,3–1,0 % |
| Soft processed cheese | 0,2–0,8 % |
| Reduced-fat products | 0,3–1,0 % |
Our technologists can provide application guidance, including addition, dosage and compatibility with other ingredients.
CURD AND IMITATION CHEESE
Ecoblend Mix stabilising systems
Ecoblend Mix 532Creates a dense, short texture.Details
CompositionLocust bean gum (E410), carrageenan (E407).
Functional propertiesBinds moisture and helps reduce the risk of whey separation. Compatible with starches.
Application notesFor curd cheese with 55–60% fat in dry matter, the brochure gives a dosage of 0.08–0.12%. Suitable for mixing and homogenisation. Functional properties develop at 85–88 °C. In recipes using milk fat replacement, dosage is adjusted for the formulation.
Ecoblend Mix 532Creates a firm, short structure.Details
CompositionThickener: carrageenan E407; gelling agent: potassium chloride E508.
Functional propertiesBinds free moisture, helps reduce syneresis and creates a distinct short texture.
Application notesCompatible with starches. Used in recipes containing curd granules and milk fat replacement. Functional properties and maximum viscosity develop at 85 °C.
Ecoblend Mix 542Manages acidity and stabilises milk protein.Details
CompositionTrisodium orthophosphate E339(iii), trisodium citrate E331(iii).
Functional propertiesHelps protect milk protein from coagulation and heat denaturation. Supports buffering capacity and moisture binding, and reduces the risk of whey separation. Calcium ion binding helps manage viscosity, plasticity and elasticity.
Application notesUsed for extended heat treatment, including pasteurisation and UHT processing. Depending on the recipe, it may help reduce the dosage of other thickeners and stabilising systems.
Ecoblend Mix 541Promotes protein melting and stable emulsion formation.Details
CompositionAcidity regulator: sodium citrate (E331); stabilisers: sodium pyrophosphate (E450(III)), sodium polyphosphate (E452(i)).
Functional propertiesTogether with hydrocolloid systems, helps create a longer texture and manage viscosity. Helps reduce graininess, create a smooth uniform texture and increase firmness on cooling. Stabilises system pH.
Application notesUsed with cheeses of different maturity, curd, curd granules and dry dairy ingredients. Helps create a dense block cheese texture and improve sliceability.
Ecoblend Mix 541Buffering pH and stabilising protein systems.Details
CompositionAcidity regulators: trisodium citrate E331(iii), disodium citrate E331(ii), monosodium citrate E331(i).
Functional propertiesCreates a buffer system for gradual pH adjustment during heat treatment. Helps protect protein fractions from heat denaturation and limit increasing acidity during filling and storage.
Application notesUsed when processing dairy raw materials with variable properties and concentrated high-protein systems, including casein powder and curd granules. The brochure notes that citrate has a milder effect on sensory properties than phosphate stabilisers.
TECHNICAL SUPPORT
We can help select a solution
for your needs
Our technologists can help select a texturising additive and dosage for your recipe and product requirements.