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.
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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.
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