To overcome many challenges faced by our producers, we have developed a cheese stabilizer series composed of natural and naturally sourced raw materials, primarily hydrocolloids and emulsifiers.
With our BADE ER SB, BADE ER TC, BADE ER CC, BADE ER CR, and BADE ER LB cheese stabilizer series, you can achieve easily sliceable, non-dispersing block cheeses, cream cheeses with the desired consistency and flavour, creamy soft labneh, triangular cheeses with a partially firm or firm texture, and traditional cheeses. With our formulated solutions, we can reduce your dry matter content by up to 2%, allowing you to produce lower-fat products while minimizing costs. Just let us know your needs; as your solution partner, we are here to assist you.
Use in Correct Proportions
Using an appropriate amount of hydrocolloids in cheeses containing rennet casein helps enhance features such as slicability and gratability, contributing to the design of attractive products for our consumers. Additionally, hydrocolloids play a crucial role in providing a shiny and elastic texture to the final product with their spreading capabilities. Proper usage in the right proportions is essential to achieve the desired results.
With our products specially desinged for you, you can achieve more efficient and better results with less stabilizer usage. Together, we can find the most suitable solution for your business and your customers. Reach out to our technical team for formulation support!