Besto Cream Emulsifying Salts perfectly stabilize the fat and water phases in spreadable cheese groups, creating a glossy, smooth, and homogeneous texture. Especially in high-temperature processes, they rapidly activate casein proteins, ensuring the product maintains its creamy structure after packaging. They offer a wide range of applications from triangle cheeses to bucket-type spreadable cheeses.
Provides an excellent mouthfeel and a structure that is easily spreadable with a knife. It completely prevents clumping and water separation (syneresis) during storage.
Traps free oil within the protein matrix, preventing oil separation on the surface and grainy structures.
Gives the final product a vibrant and glossy ivory/white appearance preferred by consumers.
Saves energy by shortening process time and quickly completes casein hydration.
| Product Series | Application Area | Characteristic Feature | Viscosity Effect |
|---|---|---|---|
| Besto CR-15 | Triangle Cheeses | High stability and glossiness | Medium-High |
| Besto CR-30 | Bucket-Type Spreadables | Excellent spreadability | Low-Medium |
| Besto CR-50 | Cheese Sauces / Dips | Flowable and smooth texture | Low |
| Besto pH Stabil | Recipe pH Balance | Buffering capacity | Process Control |
You can benefit from our technical consultancy to determine the most suitable combination for your raw material balance (curd, butter, water) and target pH value.
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