EMULSIFYING SALTS FOR FIRM BLOCK with QUICK MELT
Block processed cheese products are popular for
slicing, dicing and shredding. Use CORINO to make a
firm, resilient body cheese that will perform well in
these applications, it will hold its shape better when
shredding and the grating will be more even and later
a uniform melting for an authentic pizza topping. The
flavor should be pleasant, not sharp, acid or bitter.
Consumers expect a pizza cheese to have a quick
melt, stretchy and chewable texture.
CORINO has the right filling viscosity during the
manufacturing process, the semi viscous cheese solid
will be sufficient enough for pumping, handling and
subsequent filling.
CORINO for firm block with quick melt
product name
EEC No.:
P2O5
(± 1 %)
pH
(± 0.3 %)
ion
exchange
CORINO 11 SC
E331, E452
46.0
11.5
XXX
X
CORINO 70 PC
E331, E452, E340
26.5
7.1
XX
O
CORINO 81 SL
E331, E339, E452
8.5
8.1
X
0
Technical Service Dairy
For more technical service contact Mark Wolczko of Aditya Birla Chemicals (Thailand)
E [email protected] M +66 97 239 1555
creaming
description
Emulsifying salt for making pizza cheese
with rapid to very rapid melt, medium
extended stretch and firm texture
Emulsifying salt for making pizza cheese
with very rapid melt, extended stretch,
and very firm texture
Emulsifying salt for making pizza cheese
with rapid to very rapid melt, medium
extended stretch and medium firm
texture