CREMOSALT ST 10 is a more alkaline version with a pH of 11, also containing E450 (diphosphates), E452 (polyphosphates), and E339 (sodium phosphates). This emulsifying salt is particularly suited for processed cheese applications requiring higher pH levels for improved melting properties, texture uniformity, and emulsification. It helps in creating a smooth, homogeneous texture while enhancing the shelf life of the product.
Used for: Processed cheese, high-pH cheese products, cheese spreads requiring stronger emulsification
Dosage: 1.5 to 2 kg per 100 kg of product, depending on the required emulsification and texture.