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Cheese industry

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Dry dairy products

  • Applications: Rennet casein is used for making processed and imitation cheeses with stable plasticity, three-dimensional structure, and excellent water and fat-holding capacities.

    Functions: The ingredient successfully replaces rennet cheeses as a base for making cheese products, increases the product yield, improves the structure, improves the grating quality of pizza cheese, and ensures that threads remain consistently elastic with every repeated baking.

    Manufacturer: Armor Protéines, France

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Starches

  • Chemically or physically modified starches feature enhanced original properties and improved stability.

    Applications: Production of imitation and recombinant cheeses and cheese products uses various kinds of starches:

    • Modified potato starch

    • Modified waxy corn starch

    • Modified tapioca starch

    Functions: Starches help produce any cheese structure — from spreadable and circled to dense and even. Starches can fully or partially substitute for expensive dairy materials, such as casein or sodium caseinate.

    Manufacturers: ND-Technic, Russia; KMS, Denmark; Foodchem, China

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A-SALT combined food additives

SKU APPLICATION COMPOSITION DOSAGE, % PROPERTIES
A-Salt
DY 3000
Curd Cream cheese, Processed cheese
E412, E410, E415
0,3-0,8
Helps produce a stable emulsion that does not whey off. Prevents casein coagulation.
A-Salt
DY 3500
Hard/semi-hard cheese
E471, E407, E412
0,25-0,5
Increases water-binding capacity reducing the propensity to syneresis. Helps retain a given consistency of the product after packaging and during storage; prevents casein coagulation.
A-Salt
DY 4700
Cream curd cheese and curd cheese
E1422, E410, E412
1,0-1,2
Retains moisture in the product; provides stability throughout the shelf life; retains its properties after a freezing/thawing cycle.
A-Salt
DY 4200
Processed cheeses and cheese products in triangles and slices
E1422, E407
0,8-1,5
Resistant to the process. High water-binding capacity. Lower cost of raw material.
A-Salt
DY 4100
Processed cheeses and cheese products
E407, E412, E415
0,3-0,8
Retains moisture in the product. Protects the structure from destruction by physical impact. Tolerant to heat exposure.
A-Salt
MF 5000
Soft/semi-hard cheese, Mozzarella
E460, E466, E471
0,2-0,8
High water-binding and water-holding capacity. Produces dense texture. Reduces product cost without impairing the product quality.
A-Salt
MF 5100
Soft/semi-hard cheese, Mozzarella
E460, E466
0,2-0,8
High water-binding and water-holding capacity. Produces dense texture. Reduces product cost without impairing the quality.
A-Salt
MF 5200
Soft/semi-hard cheese, Mozzarella
E1422, E460, E466, E471
0,5-3,0
High water-binding and water-holding capacity. Produces dense consistency. Resistant to physical impact.
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Structure-forming agents

  • A universal thickening and stabilizing agent with a high viscosity usable over a wide temperature range.

    Applications: Used in production of cheeses and cheese products to prevent precipitation of casein at low pH and high temperature levels, stabilize milk proteins and bind proteins in processed cheeses.

    Functions: Improves gelling properties, constituency and stability; prevents syneresis (release of excessive moisture)

    Manufacturer: Nouryon Chemicals, the Netherlands

  • A natural thickener, a good water-binding, stabilizing and gelling agent obtained from certain species of red seaweeds (Rhodophyceae).

    Applications: Production of processed cheeses.

    Functions: Used to make the product tolerant to mechanical processing in production processes. Prevents excessive viscosity. Preserves the density of the product during packaging. Protects against “burning”.

    Manufacturers: BLG, China; Amarta, Indonesia; PT Rote, Indonesia

  • Thanks to the structure of their molecules, emulsifiers are concentrated between the water and fat phases, enabling the build-up and maintenance of homogeneous dispersion of two or more immiscible substances.

    Applications: Soft/semi-hard cheeses, Mozzarella

    Functions: Providing for uniform distribution of formulation components, effective dispersion and emulsification of fats.

    Manufacturer: Fine Organics, India

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Melting salts

  • Functions: Melting salts regulate active acidity of the environment in which protein raw material is melted down. Melting salts act as ion exchangers to contribute to the conversion of poorly soluble calcium caseinates to more soluble sodium caseinates, protein peptization (peptides then act as an emulsifier of the fat component), protein hydration and increase in water-holding capacity

    Manufacturer: A-SALT acts as a representative of SDBNI, South Korea, and its EMULIX phosphate blends in the Russian market

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01

Quality

All necessary quality and safety standards

02

Delivery

Products available in stock. On-time delivery

03

Service

Flexible terms of business. Deferred payment

Product portfolio

A-SALT is a major international trade and logistics operator supplying ingredients to production companies on the Russian and global markets.

Food ingredients

Non-food chemicals

Combined food additives

Agro

Green coffee

Aquaculture

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