Phosphates

CATEGORIES: Dairy | Convenience

Our range includes Metal Phosphates and Phosphoric Acids to produce fresh -, semi-hard-, hard- and processed cheese. Phosphates function as emulsifiers, maturing agents, taste improvers and for the retention of freshness.

Convenience

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Milk Powders

Product Description
Milk Powder – Full cream Spray-dried fresh, pasteurised whole milk. Can be fortified with Vitamin A and D as well as iron upon request. The product does not contain any preservatives.
Milk Powder – Skim Spray-dried fresh, pasteurised skim milk with excellent dispersibility and solubility properties.
Milk Protein Concentrate (MPC) Spray-dried skim milk proteins. Contains 40 – 90 % milk protein. The balance is lactose & minerals, increase protein content of product to increase production outcome.
Rennet Casein / Lactic Acid Casein A spray-dried product of casein. Sodium Caseinate is higher in protein content than Calcium Caseinate.

Starter Cultures

Starter cultures are microorganisms that are used in the production of fermented dairy products such as yoghurt and cheese. The natural microflora of the milk is either inefficient, uncontrollable, and unpredictable, or is destroyed altogether by the heat treatments given to the milk. Our starter-culture range blends are freeze-dried single strain blends, which have low post-acidification and are Direct Vat Inoculated (DVI).

Stabilizers

Product Description
Alginate Seaweed extract derived from brown algae. Forms a strong heat-stable gel in the presence of Calcium. Thermo-irreversible and pseudoplastic of nature.
Carrageenan Red seaweed extract. Medium to high viscosity, medium pH stable.
Gelatine (Halaal) Derived from collagen under strict Halaal conditions. Bovine, poultry or marine sources.
LM Pectin Amidated / Non-amidated Fruit extract that provides high thermoreversible gels when pH>3.5 and calcium is present.
Stabilizer Blends Various combinations of hydrocolloids, pectins and modified starches custom-made to handle different processing conditions to deliver perfect viscosity, texture, glossy finish, while eliminating the challenges experienced with syneresis.

Phosphates

Our range includes Metal Phosphates and Phosphoric Acids to produce fresh -, semi-hard-, hard- and processed cheese. Phosphates function as emulsifiers, maturing agents, taste improvers and for the retention of freshness.

Product Description
Phosphoric Acids Phosphoric Acids are clear solutions. All strengths comply with the NSF International Standard No. 60, and have been certified for use in the treatment of drinking water at a maximum dosage of 12 mg/L at 85% H3PO4 equivalent strength.

Preservatives

Our range of preservatives that can be successfully used for all dairy-based products are: Nisin, Pimaricin, Sodium Propionate, Potassium sorbate, Sodium Benzoate, Potassium – & Sodium Nitrate, Sodium Diacetate and Sulphur dioxide.

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