Fresh Cheese Fiber -preservatives used in cheese

Cheese Dietary Fiber 

TG Prolink D Transglutaminase for Sale

Increases the curd yield by 15% - 20%

Improves water retention and reduces syneresis

Improves texture, stability, and cutting of curd (e.g. feta cheese)

Improves the melting properties (e.g. less"oil off"in melting cheese)

Prolongs the stability of soft cheese

Acefiber Natural Vegetable Fiber Ingredient

High water holding capacity (WHC), in both cold and hot water conditions

Superior water control, no spongy behavior

Thermocoagulation and thermostability

Stable in  , neutral, and alkaline pH conditions

Excellent film-forming properties, cryoprotective effect, and fat absorption

Vegetable fiber ingredient improves production yield

As a reliable food ingredient manufacturer, we can offer types of related products for sale, if you have needs, please contact us.