The basic tasks of melting agents used in production of processed cheeses are swelling and dispersion of proteins. Thanks to the ability to bind calcium with the casein complex and substituting it with ions of sodium or potassium, melting agents prevent separation of cheese mass components into layers during melting. Application of appropriate salts controls acidity of the mix to the required pH level and as a consequence eliminates such defects as loose, greasy or crumbling consistence.

Depending on the components used in production of processed cheeses, we offer different sets of melting agents tailored individually to customer requirements.