Processed cheese & dairy

Kasomel® is our range of emulsifying salts for processed cheese, developed for high performance. Our phosphated-based formulations are produced in France at our Les Roches de Condrieu site.

As a long-standing specialist, our solutions are designed to deliver reliable functionality, stable quality and cover a wide and versatile portfolio of agglomerated and standard salts. We help you hit your targeted performance.

Kasomel® advantages :

• Performance-driven blends: tailored to match cheese types, recipes and process targets,
• Reliable quality & consistency: stable performance for predictable production,
• High versatility: suitable solutions for pizza, spreads, slices, blocks and analogues,
• Technical support included: formulation guidance, trials, and process optimization.

Whether you need a ready‑to‑use solution or a customized blend, our specialists help you choose the the right emulsifying salt or develop a custom Kasomel® blend adapted to your equipment, process conditions and product goals.

To select the right Kasomel® solution for your cheese type and process: Contact our experts for more details or support!

Processed cheese and analogues applications

We support all major processed cheese formats with dedicated solution for different production technologies (UHT or batch processes)

Spreadable portions (Triangles, squares…)
Focus: Smooth melting texture, firm yet creamy mouthfeel, non‑sticky behaviour in aluminium packaging…

Pizza cheese :
Focus:Optimal stretching and spreading, color control with no burning, easy to grate…

Spreads & processed cheese specialties (cream cheese, dip sauce…)
Focus: Smoothness, spreadability/pumpability, emulsion stability…

Blocks & slices (for burger, sandwich, toast…)
Focus: Firmness, sliceability, slice integrity, controlled remelt…

Low-sodium (Na) processed cheese
Focus: Maintaining texture, taste and melt while reducing sodium.

Blocks & slices for burger, sandwich, toast,…
Focus: firmness, cuttability, slice integrity and controlled remelt

Low-sodium (Na) processed cheese
Focus: maintaining texture, taste  and melt while reducing sodium.

A partner-driven approach for better performance

Backed by unique expertise in phosphate technology and strong application know-how, Prayon supports you at every stage of your development: process optimization application guidance, mineral enrichment strategies, training, and dedicated technical service.

Typical issues we help solve

If you recognise any of the issues below, our experts can help you overcome them

• Oiling-off / fat separation
• White spots
• Grainy, chalky or sandy texture
• Poor melting (weak stretching /spreading)
• Poor shredding performance
• Brittle or cracking slices / poor sliceability
• Inconsistent texture from batch to batch

Dairy applications

Our solutions are also perfect for a broad range of other dairy applications, delivering long-term stability, improved pH control, and enhanced process robustness in products such as:

• UHT milk,
• Condensed milk,
• Dairy desserts,
• Coffee creamers.