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:

Key Functional Benefits

ifaFBS Range for Processed Cheese

Storage & Shelf-life

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?