BUFFER SALTS FOR PROCESSED CHEESE

BUFFER SALTS FOR PROCESSED CHEESE

Consistency. Emulsification. Performance.

In processed cheese production, buffer salts are essential for controlling pH, stabilising proteins, and creating a smooth, uniform cheese structure.

The ifaFBS emulsifying salt range helps manufacturers achieve better emulsification, improve meltability, and consistent product quality.


What are ifaFBS Emulsifying Salts?

The ifaFBS range is designed for use as melting salts and buffering agents in processed cheese production.

These salts bind calcium in casein proteins, allowing fat, water, and proteins to form a stable emulsion during heating, resulting in improved texture and melt performance.

ifaFBS salts are:

•White, odourless, free-flowing powders.
•Easily soluble in cold water.
•GMO-free.
•Halaal & Kosher suitable.

Key Functional Benefits

•Improved Emulsification.
•Better meltability and texture.
•Controlled pH and buffer capacity.
•Prevention of fat separation.
•Enhanced product stability.

ifaFBS Range for Processed Cheese

•ifaFBS 600: Balanced emulsification and melt performance for processed cheese blocks, cheese loaves, and cheese sauces.
•ifaFBS 650: Enhanced emulsification and improved texture development for sliced cheese and cheese spreads.
•ifaFBS 700: Multi-functional emulsifying salt supporting functionality, mouthfeel, stability, and shine.

Storage & Shelf-life

•Store in cool, dry conditions below 25 ºC, away from direct sunlight.
•Shelf-life of 18 – 24 months from productions if stored as instructed.

Why Food Manufacturers Choose ifaFBS

With increasing demand for consistent processed cheese quality, manufacturers rely on high-performance emulsifying salts to maintain product functionality and stability.

Available in 25 kg bags.

Looking to optimise your processed cheese formulations?

Technical Support: technicalinfo@dynamiko.co.za
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