corino new catalogue Oct. 2016 | Page 4

EMULSIFYING SALTS FOR FIRM BLOCK with NO MELT
CORINO gives added properties for block processed cheese including a superior thermal stable texture and heat resistance. For some applications, such as fried or cooked products, you need low melting or even a product that is resistant to melting. Heating does not alter its texture or flavor.
CORINO for firm block with no melt
product name
EEC No.:
P2O5
pH
ion
creaming
description
(± 1 %)
(± 0.3 %)
exchange
CORINO 72 BL
E339, E452
65.5
7.3
XXX
O
Emulsifying salt for making very firm block with high thermo stability
CORINO 76 BT
E452, E450, E341, E339
60.0
7.6
XXX
X
Emulsifying salt for making very firm block with very high thermo stability
CORINO 92 BL
E452, E450
61.5
9.0
XXX
XXX
Emulsifying salt for making very firm block with high thermo stability
EMULSIFYING SALTS FOR SLICE-ON-SLICE( SOS) with NO MELT
Add flavor to sandwiches, burgers and more, with a smooth texture and conveniently sliced from blocks or inline, SOS no melt processed cheese is ready to use. CORINO ensures cost-effective and trouble-free production of SOS.
CORINO for slice-on-slice( SOS) with no melt
product name
EEC No.:
P2O5
pH
ion
creaming
description
(± 1 %)
(± 0.3 %)
exchange
CORINO 70 SL
E452, E339
66.0
6.8
XX
X
Emulsifying salt for making slice cheese with very high thermo stability, firm texture and reduced stickiness
CORINO 82 ST
E452, E339
59.0
11.5
XX
X
Emulsifying salt for making slice cheese with high thermo stability, firm texture and reduced stickiness
Technical Service Dairy
For more technical service contact Mark Wolczko of Aditya Birla Chemicals( Thailand) E mark. wolczko @ adityabirla. com M + 66 97 239 1555