New stabilizers for analogue pizza cheese from Premium Ingredients

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New stabilizers for analogue pizza cheese from Premium Ingredients

June 27
15:30 2016

Pizza-Cheese-012Premium Ingredients has launched two new stabilisers for the production of analogue pizza cheese.

Premitex XLK-15043 is a stabiliser based on starches, hydrocolloids and melting salts, adapted to suit any type of machinery. The ingredient makes it possible to produce mozzarella analogues in equipment that is not optimised for the task in terms of speed stirring and heating, as traditional spinners are.

As such, it has been specifically designed for small to medium-sized companies in which investment in cookers or twin screw blenders with direct steam injection is not as viable an option as it is for large-scale cheese producers.

A second stabiliser, Premitex XLK-15067, is designed to meet the needs of the growing market for vegan products free of animal protein – a booming sector in countries like Germany, Austria and Switzerland in the European market, as well as the United States further afield, Premium Ingredients said.

It consists of a blend of starch, hydrocolloids and fibre, allowing a total replacement of casein and therefore making analogue cheese in sticks for pizza slices, completely removing the milk protein.

Spain-based Premium Ingredients will market the new products as part of its brand of products called Our Formulation, a wide range of food powder blends for processed cheeses, beverages, dairy and other processed foods.

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