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We develop stabilizer/emulsifier systems for cheeses (fresh, cream cheese, double cream, basket, recombined fresh cheese, etc.) and extenders for Oaxaca and asadero cheeses. Cheeses made with different levels of solids and proteins, fresh or recombined milk, cream, butterfat, vegetable or blended fats for all types of processes and packaging (traditional, vacuum, heat-shrunk) to obtain the desired characteristics for each final product.
Our extender, stabilizer and/or emulsifier systems enhance the development of the following characteristics according to each type of cheese:
Texture and palatability, moisture retention, firmness, improved cutting and slicing capabilities, and excellent melting for cheese spreads.
Cheese preservation systems include a wide spectrum and work against bacteria, yeast and mold, thus extending the product's shelf life. It is not affected by the pH and has no antagonism with the other ingredients in the formula (proteins, carbohydrates, lipids, flavors, colors or other additives).