Arla Foods Ingredients, based in VIBY J, Denmark, has introduced a range of Nutrilac® functional milk proteins. These proteins enable food manufacturers to reduce salt content in processed cheese products by up to 65%.
Nutrilac® proteins provide excellent emulsification properties, allowing them to replace traditional emulsifying salts. This ensures a stable texture in spreadable, block, sliceable processed cheeses, and cheese sauces, leading to a significant sodium reduction. The proteins also eliminate creaming, cutting processing times by up to an hour. Additionally, they offer fat simulation properties, helping produce high-quality products lower in both salt and fat. The range includes two proteins: Nutrilac CH-6540 for spreadable processed cheeses and cheese sauces, and Nutrilac CH-6608 for block and sliceable products.
