Functional Milk Proteins for Salt Reduction

VIBY J, DenmarkArla Foods Ingredients has developed a range of Nutrilac® functional milk proteins that allow food manufacturers to reduce the salt content in their processed cheese products by up to 65%.

The Nutrilac® proteins offer excellent emulsification properties, which means they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block and sliceable processed cheeses, as well as cheese sauce products. This results in a dramatic reduction of sodium levels in the end product. The proteins also eliminate the need for creamingspeeding up processing times by as much as an hour. They also offer fat simulation properties, helping manufacturers to produce high-quality processed cheese products that are not just lower in salt but in fat, too.

The two proteins in the range includeNutrilac CH-6540 for spreadable processed cheeses and cheese sauces; and Nutrilac CH-6608 for block and sliceable products.