VIVAPUR Alginate CH: White Cheese
VIVAPUR Alginate CH: White Cheese
VIVAPUR Alginate CH: White Cheese
White Cheese
In the highly competitive market of white cheese, manu- Your Business Your Product Our Proven
facturers are continuously challenged to lower their costs Gains Benefits Solutions
to make food more affordable for the end customer. Yield increase of Obtained by protein
cheese production reduction, thereby
decreasing in raw
VIVAPUR® Alginate CH 1000 is especially designed to material costs.
overcome challenges such as high raw material cost, Cost reduction of No negative impact
inconsistent protein quality and customer affordability. 5-15 % of total on taste or organo-
recipe leptic properties of VIVAPUR®
® the cheese. Alginate CH 1000
VIVAPUR Alginate CH 1000 extends the yield of white
Maintain same Delivers a firm con-
cheese products by decreasing the protein content brand image sistency in spite of
without compromising the final taste, resulting in typi- increased moisture
cal cost savings of the final product of 5 to 15 percent. content.
Suitable to use in Disperses easily.
a cheese plant Swells and absorbs
Whether you use recombination or ultra-filtration tech- water without gelling.
niques in your white cheese manufacturing processes, No impact on
VIVAPUR® Alginate CH 1000 is easy to add directly cheese coagulation.
Tab. 1 Your gains and benefits
without any additional processing time and equipment.
Ultimately the firmness and structure of the cheese
remains unchanged, ensuring a high quality product
that matches the taste of standard white cheese.
www.jrsfood.net 2
VIVAPUR ® Alginate CH 1000
Reference, 8 % Protein
GDL (Glucono-delta-lacton) 2.30
5.5 % Protein, 0.1 % VIVAPUR® ALGINATE CH 1000 Total % 100.00
Graph. 1 Flavor evaluation Tab. 2 Standard low protein formulation
450
376
400 350
350
300 276
gkm2
250
200
150
100
50
3 www.jrsfood.net
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