Phosphate-free texturizers — the VITASOL range
Processed cheese wedges, cheese in sausage-style casings and block cheeses remain firm favorites. As consumers become more conscious of their diets, eliminating added phosphates has become a key priority. The VITASOL range enables manufacturers to create cheese products with exactly the same texture, creaminess and flavor experience as conventionally produced alternatives, without added phosphate salts.
VITASOL solutions
For cheeses in tubes, tubs and sausage-style casings
- Vitasol SC-18 TC: Delivers a creamy, spreadable texture and a rich mouthfeel, with excellent melting performance.
- Vitacream SC-19: Increases viscosity, enhancing the silky, full-bodied texture.
For processed cheese wedges
- Vitasol SC-18 TC: Provides a silky texture and excellent melting performance.
- Vitagel HC-19 combined with Vitasol SC-18 TC: Ideal for creating the stable, moldable texture characteristic of processed cheese wedges.
For sliceable block cheeses
- Vitasol HC-19 TC: Ensures efficient melting during processing and a readily sliceable texture.
- Vitagel HC-19 (as a complementary ingredient): Its thickening and firming properties allow the firmness of block cheeses to be adjusted as required.
