An indispensable aid for all process cheese manufacturers, the Kasomel™ emulsifying salts are what makes it possible to control the texture, color and taste of process cheese.
Our Kasomel™ range is highly varied and includes a number of salts specifically designed for pH control or the manufacture of cheese spreads, slices and blocks.
The Kasomel™ salts used in slices and blocks have a high ion-exchange rate, while a high emulsification capacity is preferred for cheese spreads.
N.B.: The combination of the various product properties is specified using the following key:
Kasomel X Y Z Z
X = ion-exchange capacity (from 1 (low) to 3 (high))
Y = emulsification capacity (from 1 (low) to 3 (high))
ZZ = pH of 1% phosphate salt solution
Prayon has also developed a new range of agglomerated Kasomel™.