Salt mixtures that provide ideal sliceability and structure for hard and semi-hard block processed cheeses.
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High-performance emulsifiers that provide a smooth, bright, and creamy texture in spreadable cheeses.
View Details →We work with you to select the salt that provides the most suitable ion exchange rate based on the quality of your raw materials (cheese, butter, etc.) and the desired final product structure.
Get Technical SupportMelting salts modify the protein structure to allow oil and water to mix homogeneously. The phosphate and citrate-based solutions offered by Besto Gıda not only give your products the right structure but also maintain stability throughout their shelf life.