Hydrosol debuts processed cheese preparations without added phosphates or citrates

But the phosphates in the melting salts are under fire for causing health problems, first and foremost osteoporosis, but also a heightened risk of heart attack and stroke in certain groups.

Therefore, Hydrosol has developed formulations that don’t need added phosphates. Suitable for stabilizing processed cheese preparations, these “free from” products offer characteristics similar to standard products; they can be incorporated into spreadable cheese, in triangular packages or enjoyed as slices on burgers or toast.

A stabilizing system in the Stabisol PCCL series enables the production of spreadable processed cheese preparations without E-numbers. The system is based on a combination of a specific starch, vegetable fiber and other plant-based ingredients. The standard recipe calls for more than 30% real cheese varieties such as Gouda, and is produced in a conventional high-shear process cooker.

Especially for children’s products, Hydrosol has developed a stabilizing system for squeezable processed cheese preparations in tubes, pouches and similar soft packaging. The declaration-friendly final product needs no melting salts or table salt. This stabilizing system, also from the Stabisol PCCL series, is based on a combination of a declaration-friendly hydrocolloid and special starch. Fifty percent cheese goes into the formulation. Various flavorings, such as vanilla, banana or strawberry, can be used to give the products flavors children like, and also provide variety.

Processed cheese preparations in slices or triangles can be given good shaping qualities using a stabilizing system from the Stabisol PCTR series. Like the others, this is free from added phosphates and citrates, and is intended for products with high content of real cheeses like Gouda or cheddar.

The system consists of a combination of highly reactive hydrocolloids and a special emulsifier, which gives products good sliceability along with good sandwich-slice melting properties. For processed cheese preparations in triangular shapes, the stabilizing system provides for optimal filling viscosity and simple use.