Besto Block Emulsifying Salts are formulated to stabilize casein proteins during cheese production, ensuring a homogeneous structure, excellent slicability, and ideal firmness. These technical salts prevent oil separation in block-type processed cheeses and allow you to re-design the textural structure of the cheese thanks to their ion exchange capacity.
Provides a stable structure and smooth cross-sectional surface in Kashar cheese blocks, sliced cheeses, and analog cheese groups.
Tightly binds protein, water, and fat phases, preventing structural breakdown during storage.
Creates a structure in block cheeses that does not stick to the blade, is flexible but maintains its form.
Buffers the pH value during the process to keep casein hydration under control.
| Product Code | Intended Use | Speed / Effect | Final Product Character |
|---|---|---|---|
| Besto BL-10 | Firm Block Cheeses | Slow Reaction | High firmness, excellent slicing |
| Besto BL-25 | Standard Kashar Group | Medium Speed | Balanced texture and homogeneous appearance |
| Besto BL-40 | Soft Block / Pizza | Fast Reaction | Enhanced melting ability and flexibility |
| Besto pH Regulator | pH Adjustment | Buffering | Process stabilization and shelf life |
Benefit from our laboratory support to determine the most suitable emulsifying salt combination for the maturity level of your raw cheese (curd) and your target texture.
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