Pizza cheese analogue

By replacing parts of rennet casein with a gelatin-like functional protein you lower expenses and still preserve the integrity of real cheese toppings.

EmulPro™ functional ingredients give end products a homogeneous melt, even browning, optimized stretch, preferred body and firmness and excellent shredability.

In fact, studies have shown that a cheese analogue, where rennet casein is partly replaced by EmulPro™ provides less unwanted small particles when shredded. Cheese analogue with EmulPro™ remains rich and creamy when melted, which makes it ideal for pizza cheese formulations.