In the production of spreadable processed cheese, emulsifying salts play a critical role in achieving the desired smooth texture, stable emulsion, and consistent speadability. The ifaFBS range provides effective buffering and emulsification, helping manufacturers produce high-quality spreadable cheese products with improved stability and mouthfeel.

What are ifaFBS Emulsifying Salts?

The ifaFBS range consists of highly purified phosphate-based emulsifying salts, supplied as white, odourless, cold-soluble, free-flowing powders.

In processed cheese systems, these salts act as melting salts, binding calcium in casein proteins. This allows fat, water, and proteins to form a stable emulsion during heating, resulting in a smooth, creamy and stable cheese spread.

Key Functional Benefits

Available Grades for Spreadable Cheese

Product Features

Certification, Storage & Shelf-life

Available in 25 kg bags

Looking to optimise your spreadable processed cheese formulation?

The ifaFBS emulsifying salt range can help deliver the smooth texture, stability and processing consistency manufacturers require.