Block cheese analog
Block cheese analog provides a cost-effective replacement for the more expensive milk proteins. It carries various benefits including high protein, low lactose, and longer shelf life. It is shaped especially for convenience of cutting and ease of use.
This recipe provides inspiration for using functional EmulPro™ B 200 with excellent gelatin-like properties and a great emulsifying capacity that will help deliver satisfying organoleptic properties along with cohesiveness for better texture and sliceability.
Recipe suggestion
| Ingredients | Amount |
|---|---|
| Water | 51.65 % |
| Akoroma R | 24.00 % |
| Sodium caseinate | 12.00 % |
| Rennet casein | 4.00 % |
| Skimmed milk powder | 4.00 % |
| EmulPro™ B 200 | 2.00 % |
| Salt | 1.00 % |
| Flavor | 0.60 % |
| Joha PZ7 | 0.50 % |
| Potassium sorbate | 0.15 % |
| Citric acid | 0.10 % |
| Total recipe | 100.00% |
Ingredients used
Essentia ingredients are added to provide:
- Texture
- Improved cost-in-use
- Cheese-like organoleptic properties
Want to try yourself?
Following ingredients will be added to the basket
- EmulPro™ B 200
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Disclaimer
This information is provided as is without any warranties. The use and application of our products are not under our control and we recommend to make your own application trials. Please, refer to our general disclaimer
