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    Soli-plaviteli for the melted cheese 1145 2501009110

    Soli-plaviteli for the melted cheese 1145
    Soli-plaviteli for the melted cheese 1145
    Soli-plaviteli for the melted cheese 1145
    Soli-plaviteli for the melted cheese 1145
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 21369189
    • ТН ВЭД: 2501009110
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    Our company offers you various melting salts for the production of processed cheese. - these are phosphates pH correctors, phosphates for portioned cheese in pieces, phosphates for briquetted processed cheese.

    Products specially developed for Processed Cheese

    WHY SALT IS A KEY COMPONENT?

    Smelting salt is a key ingredient because it makes cheese protein (casein) soluble

    HOW DOES IT WORK?

    WHAT DOES IT WORK FOR?

    Salt melter works in 4 different ways:

    1. Ion exchange: casein solubilization

    2. Creamy texture: thickening the curd

    3. Buffer: pH control (consistency, shelf life, ...)

    4. Influence on taste, color and shelf life

    MAIN PROPERTIES OF MELTING SALTS

    1. Ion exchange

    2. Creamy reaction

    Creamy corresponds to the thickening of the curd after heating.

    This effect is desirable for spreading products as it allows less water to be added to the finished product

    < p style = "text-align: center">

     Phosphates have a strong buffering ability and even shift the pH.</p><p> Thus, they are ideal tools for effectively controlling pH in production, as well as for correcting pH differences in raw materials.</p><p> <strong> 4. Effects on shelf life, taste and color </strong></p><p> Citrates have the potential to enhance marbling and provide a fresh citrus flavor</p><p> Polyphosphates are bacteriostatic</p><p> <strong> HOW TO CHOOSE THE RIGHT PRODUCT? </strong></p><p> Each product has specific functionality that is a combination of several properties.</p><p> This functionality is described within the product numbering system:</p><p > X = ion exchange capacity (1 weak to 3 strong)</p><p> Y = creamy effect (1 weak to 3 strong)</p><p> ZZ = pH of salt in 1% solution (10 X)</p><p> <span> There are 3 types schematically: </span></p><p> 1. 11 ZZ</p><p> 2. 22 ZZ or 23 ZZ</p><p> 3.31 ZZ or 33 ZZ</p><p><strong> <em> 1. 11 ZZ </em> </strong></p><p> These are pH adjusting salts.</p><p> They have little effect on cheese melting, but strongly affect pH</p><p> 1145: pH shift - 0.4 / - 0.5 units</p><p> 1112: pH shift +1.2 / +1.3 units</p><p> 1110: Suitable for

    2. • Commercial distribution of cheese is carried out under refrigerated conditions

    In this case, it is recommended to work with a melting salt with a high degree of creaminess, such as 2366, 2394

    (3) Processed cheese is produced in the equipment with continuous UHT pasteurization

    In this case it is recommended to work with a melting salt with a low degree of creaming to prevent excessive creaming when the filling line stops.

    It is also recommended to work with phosphates with a longer chain capable of withstanding the processing temperature.

    In this case, it is recommended to work with 2289, 2280, 2285

    3. 31 ZZ or 33 ZZ

    Specifications
    Weight2500

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