 |
|
 |
|
| Description | CheeseMaker is
a series of chemically modified potato starches Choosing the right type of CheeseMaker will give you the required properties regarding mouth feel, melting profile and shredability |
| Application | CheeseMaker is developed to replace casein/caseinate in imitation cheese, especially for pizza topping and for sliced cheese that require different melting properties. |
| CheeseMaker Series | CheeseMaker
- low melt low meltability, high shredability CheeseMaker - medium melt medium meltability, good shredability CheeseMaker - high melt high meltability, good shredability |
| Melting profile |   |
| Characteristics |
|
| Packaging | Standard: 25 kg multi-layer paper sacks, palletized and shrink wrapped. |
| Storage | Dry and cool. Separated from strong-smelling goods. |
| Identity | Chemically modified
starch approved for food according to current EU legislation. CheeseMaker - low melt CheeseMaker - medium melt are declared as Acetylated starch, E 1420 CN-code: 3505.10.50 CheeseMaker - high melt is declared as Acetylated di-starch adipate, E 1422 CN-code: 3505.10.50 |
 |
|
|
|
| Description | Specially treated Superior Potato Starch with very good anticaking properties. |
| Application | CheeseMaker anticaking is used in shredded or grated cheese to prevent the cheese from sticking together. |
| Characteristics |
|
| Packaging | 25 kg multi-layer paper sacks, palletized and shrink wrapped. |
| Storage | Dry and cool. Separated from strong-smelling goods. |
| Identity | Native potato
starch is a food article and is declared as starch. CN-Code: 1108.13.00 |
| [Back] |
