Products > Food applications > Fields > Processed cheese

Our Kasomel® emulsifying salts are a vital additive for all processing specialists and are invaluable in controlling the texture, colour and flavour of processed cheese. We boast a wide range of Kasomel® salts specially adapted to monitor pH levels and produce cheese spreads as well as slices and blocks of cheese.

The Kasomel® salts used in cheese slices and blocks have a high ion-exchange capacity, while a high degree of emulsification is preferred for cheese spreads.

NOTE: The combination of a product's different properties is defined by the Kasomel® numbering system according to the following key:

Kasomel X Y Z Z

X = ion-exchange capacity (from 1 low to 3 high)
Y = emulsification capacity (from 1 low to 3 high)
ZZ = pH of the phosphate salt in a 1% solution

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