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Facilitates the manufacturing process & increases the melting
characteristics during the cooking process & reduces
the effects of browning (Millard reactions).Increases the ability of
fat emulsification & improves fat distribution in the product,
giving the processed cheese more homogeneity & improves the
spread ability the product raises the nutritional value of the
processed cheese, enriches the taste & increases the distinguished
favor of this type of processed cheese
0.2
%
Dairy Gel 162
0.3
%
Dairy Gel 164
0.3
%
Dairy Gel 165
0.1
%
Egy Carrageenan
0.1
%
Xanth Gel
0.1
%
G-Gum
0.1
%
Dairy Gel M
