| 9 Sepember 2007 | In recent years the prices for dairy ingredients have increased quite drastically with the reduced production of dairy worldwide combined with the abolishment of the EU export subsidies in the sector. This, in combination with an increase in the production of convenience foods, growth in the food service sector, and revision of some of the existing legislative limitations as to the usage of functional ingredients in dairy based products (in some countries), has lead KMC to develop a new range of starch products - CheeseMaker. Imitation cheese products are generally manufactured from a mixture of casein or its derivatives, vegetable fats or oils, salts, acid and flavoring; however, there is money to be saved by introduction of starch in the recipe without compromising quality. Incorporating starch in the recipes requires no or limited changes in the production processes. In terms of the processing several advantages can be achieved e.g. lower viscosity during the processing and there will also be marked reduction of the stickiness in the moulding process. The potato starch on which the CheeseMaker range is based will form a gel structure similar to a casein/caseinate based cheese. By changing the modification parameters, KMC can change the functionalities and behavior of the starch, but in general the texture and melting profile will be controlled by many factors such as e.g. type of oil, buffer system, and complexity of this, casein content, content of CheeseMaker, choice of CheeseMaker and the process itself. The 3 standard products in the CheeseMaker series are ideal for usage for pizza topping and for sliced cheese that require different melting properties. Consequently, the KMC product range is simply named CheeseMaker; low, medium and high melt, to illustrate the different melting profiles of the products. It is possible to substitute 50% of the casein or caseinate with KMC CheeseMaker without causing significant changes in the texture and properties of the cheese. This makes it possible to produce shredable imitation cheese using less than 10% casein (rennet casein or sodium caseinate). Above is also relevant in respect of re-combined cheese. Also it is noticeable that due to the low level of fat and protein in potato based starch the final product will be quite neutral in taste and color compared to alternative starches. In respect of labeling the CheeseMaker range can simply be labeled as starch or modified food starch and in some cases no label changes are required if indeed the products already contain starch in the formulation or as an anti caking agent. KMC has as part of the CheeseMaker range also added an anti-caking starch product for usage in shredded or grated cheese to prevent the cheese from sticking together. This specially treated superior potato starch has excellent anti-caking properties and is as a food starch and none GMO product very label friendly. |
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