Processed cheese solutions

High quality starch solutions for processed and analogue cheese

The cheese industry is booming with the production and popularity of processed cheese and analogue pizza cheese rising across the entire EMEA region, especially in the Middle East, North Africa and Eastern Europe. We can help manufacturers and retailers make the most of this growth with our range of cost-effective, high quality ingredients solutions.

We cater to a range of different consumer and manufacturer needs; from fast-melting processed cheeses for pizza, to high quality spreadable processed cheese preparations for soft-set cheese triangles. From expert support on ingredient selection to formulation advice, Ingredion can help manufacturers perfect a specific texture characteristic or quality needed for market success. Ingredion’s range of cost-effective, high quality ingredient solutions for processed and analogue cheese enables manufacturers to formulate affordable products without compromising eating quality. Our products can help you enhance texture, reduce costs, improve quality and increase health appeal.

Overview of benefits of Ingredion's cheese solution:

Texture improvement

Improved shredability/cutability
Better meltability
Good spreadability of a soft set texture
Enhanced creaminess
Texture differentiation

Cost optimisation

Casein replacement
Fat replacement
Yield improvement

Passive nutrition

Fat replacement

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Our capabilities

Ingredion’s experts can work with you to build back desired textures after replacing ingredients in a formulation without compromising deliciousness.

We can help you through our:

Technical know-how and recipe formulation expertise
Sensory analysis and texture profiling abilities using texture measurements
CULINOLOGY^® expertise - combining the culinary arts with food science to help manufacturers scale up kitchen recipes to massproduced product formulations
Extensive texture expertise including the TEXICON^®, a unique tool to help understand consumers’ texture needs

Analogue block cheese and processed block cheese

Applications include:

Cheese for pizza and other prepared foods
Cheese slices for burgers
Cheese for salads

Our products in this range provide firmness, shredding, melting, streching, blistering, gelling, elasticity and flexability:

Product	Features	Benefits
GEL’N’MELT™ starch	Modified starch texturiser for analogue block pizza cheese (E1450) Casein replacer Waxy maize based Helps to build emulsions and meltable gels	Replaces casein for cost reduction High melting and medium gelling properties Provides medium gratability Forms thermo-reversible gels Offers high process flexibility Provides good balance of firmness and meltability in combination with FLOJEL^® 60 starch
FLOJEL^® 60 starch	Modified starch gelling agent for analogue block pizza and sandwich cheese Protein replacer Maize based Builds fast setting, strong gels	Replaces protein for cost reduction Develops fast setting, strong gels Provides superior gratability Suitable for higher temperature processes Offers stable texture over shelf-life Provides good balance of firmness and meltability in combination with GEL’N’MELT™ starch
ELASTIGEL™ 1000J starch	Modified starch gelling agent for analogue pizza and sandwich cheeses Protein replacer Sago based Builds fast setting, strong gels	Replaces protein for cost reduction Develops fast setting, strong gels Delivers good gratability Offers stable texture over shelf-life Provides good balance of firmness and meltability in combination with GEL’N’MELT™ starch
PRECISA^® GEL 04 starch	Modified instant starch gelling agent for block processed cheese (E1412) Protein replacer Sago based	Replaces protein and hydrocolloid for cost reduction Develops fast setting and strong gels Offers high process flexibility Suitable for low temperature processes (80-85o C) and low moisture systems
PURITY™ 87 starch, N-CREAMER™ 221 starch, NATIONAL FRIGEX^® starch	Modified starches for analogue block cheese (E1442) Protein replacer Tapioca based	Provides viscosity, mouthfeel and creaminess Delivers stable texture over whole shelf-life Provides low hot viscosity and bland flavour Offers excellent process resistance and superior freeze/thaw stability
PRECISA^® 655S starch	Modified starch texturiser for block processed and analogue cheese slices and shreds (E1440) Tapioca based	Provides elasticity and bendability to processed and analogue cheese slices and shreds Allows development of high quality vegan cheese
PRECISA^® 680 starch	Modified starch for analogue block pizza cheese Waxy maize based	Yield improvement without changing the texture of the cheese Improves texture while retaining functional attributes such as shred, stretch and melt in cheese products
CheeseApp 50 starch, CheeseApp 70 starch, CheeseApp 80 starch	Modified starches for analogue block and block processed cheese Neutral taste Strong gelling capacity	Cost savings through protein reduction Yield improvement through better processability Firm texture Improved appearance, taste and mouthfeel

Spreadable processed cheese and cream cheese product guide

Applications include:

Cheese based spreads (triangle and jar)
Cream based spreads (triangle and jar)

Our products in this range provide creaminess, mouth-coating, stability, non-stickiness to the foil, taste and colour stability:

Product	Features	Benefits
ELASTIGEL™ 1000J starch	Modified starch gelling agent for spreadable processed cheese preparations Protein replacer Sago based Builds fast setting, strong gels	Replaces casein for protein reduction Develops fast setting, strong gels Offers stable texture over shelf-life
FLOJEL^® 60 starch	Modified starch gelling agent for spreadable processed cheese preperations Protein replacer Maize based Builds fast setting, strong gels	Replaces protein for cost reduction Develops fast setting, strong gels Suitable for higher temperature processes Offers stable texture over shelf-life
NATIONAL™ M2 maltodextrin	Maltodextrin for spreadable processed cheese Tapioca based	Maintains desired dry matter in cost-effective recipes
N-DULGE^® SA1 co-texturiser, N-DULGE^® C1 co-texturiser	Co-texturisers for spreadable processed cheese preparations and cream cheese preparations Fat replacers Waxy maize and tapioca based	Improves mouthfeel in light and reduced fat products to create or maintain indulgent textures
PRECISA^® GEL 04 starch	Modified instant starch gelling agent for spreadable processed cheese preparations and cream cheese preparations (E1412) Protein replacer Sago based	Replaces protein and hydrocolloid for cost reduction Develops fast setting and strong gels Delivers good spreadability and smoothness with a soft set Offers high process flexibility Suitable for low temperature processes (80-85^o_C) and low moisture systems
PURITY™ 87 starch, N-CREAMER™ 221 starch, NATIONAL FRIGEX^® starch	Modified starches for processed cheese preparations, cream cheese preparations and analogue block cheese (E1442) Protein replacer Tapioca based	Provides viscosity, mouthfeel and creaminess Delivers good spreadability Delivers stable texture over whole shelf-life Provides low hot viscosity and bland flavour Offers excellent process resistance and superior freeze/thaw stability

_{The information described above is offered solely for your consideration, investigation and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to the foregoing.}

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