Spreadable cheese products with CheeseMaker solutions from KMC
|Categories||Emulsifiers / Lecithins|
More products from KMC
CheeseMaker solutions, each designed to improve functionalities.
Our innovative starch-based ingredients can replace expensive milk protein in your cheese product. Whether you produce pizza cheese, cheese slices, hard cheese (parmesan-like) or spreadable cheeses, KMC has a unique solution. Each CheeseMaker solution is designed to obtain specific functional properties w...More info
Emulsifying and stabilizing solutions.
with EmulsiForm to obtain a cost-effective solution or reduce the fat content
in your salad dressing with a cold-water swelling starch from KMC’s ColdSwell range. EmulsiForm and ColdSwell are easy to implement ingredients with long shelf life and they can
be stored at ambient temperature.
Vegan gums & jellies made with Gelamyl solutions from KMC
The Gelamyl range of potato-based modified starches
gives you easy access to a wide variety of different textures for your gum and
jelly-type confectionery products – from soft to hard, from elastic to
Replace more expensive gelling agents, such as gelatine and gums, partially or fully wi...
Stretch the idea of white cheese with CheeseMaker solutions from KMC
Consumers worship the white feta-style cheese for its creamy texture and fresh salty taste. It has a centralplace in many food applications, from salads to savoury dishes and sweet bakery items. To make a firm andstill creamy cost-effective white cheese alternative, use CheeseMaker solution in combination wit...More info
KMC has specialised in a unique technology to manufacture cold water
It’s a spray cooking process that’s very different from traditional methods used in producing pregelatinised starches, and has the big advantage of keeping the starch granules intact. This means they ...
In food processing, mechanical treatment is frequently
applied and heat treatment and/or low pH conditions are important features.
Where medium to heavy treatment is applied, the starch granules in native
starch will break and you will not attain the full functionality of the starch.
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