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Applications - Dairy > Processed Cheese
Sodium Citrate Acidity regulator, buffering agent Sodium Citrate is a premium-quality acidity regulator, commonly used in processed cheese applications.
Citric Acid Acidulants Acidulants such as Citric Acid can be used in cheese applications to enhance pH.
Glucono delta Lactone (GDL)   Glucono delta Lactone (GDL) can be used in slow-release acid situations. GDL can also reduce the pH without giving an exceptionally tart acid note.
Lactic Acid   Acidulants such as Lactic Acid can be used in cheese applications to enhance pH.
Oleoresins Aromatics Hawkins Watts New Zealand has a full range of oleoresins from Lionel Hitchen Essential Oils including paprika, black pepper, ginger, celery, garlic and many more.
Please contact us for more information.
Maltodextrin Bulking Agents

Bulking agents can be used where either calorie or cost reduction is required. When adding ingredients such as bulking agents, the addition of an extra stabiliser such as carrageenan may also need to be considered.
Maltodextrin from ADM can be added as a nutritive bulking agent, with reduced sweetness in the final product. We recommend ADM Clintose CR10 maltodextrin.
Polydextrose   Polydextrose from CJ is a bland bulking agent with virtually no sweetness, and reduced calorific content.
Annatto Colour While annatto is the main colourant added to processed cheese applications, other colourants may also be considered.

Annatto is commonly used in processed cheese applications. We have an extensive range of annatto-based products for a variety of hues from light yellow through to orange-red. These products are available as solutions, instead of suspensions (the more common form of oil soluble annatto), and are backed up by huge colour expertise from our suppliers.
Dehydrated Herbs Dehydrated products trokost offers a range of premium-quality steam-sterilised herbs with good colour, flavour and, most importantly, consistently low microbial levels.
Lecithin Emulsifier Lecithin from ADM can be used in processed cheese applications and cheese analogue applications to emulsify fat, and as a food-grade, anti-stick processing aid.

Please contact us for more information on lecithin blends for your particular application.
Flavours Flavour Hawkins Watts New Zealand and Symrise have an extensive range of flavours including cheese flavours, savoury and fruit flavours.
Alginate Gums, hydrocolloids, thickeners, stabilisers FMC BioPolymer has a range of Gelcarin carrageenan and Protanal alginate blends designed specifically for use in processed cheese. These products allow reduction in dairy solids without losing texture and structure, increased firmness for slicing and grating, and control of melting characteristics.
Carrageenan   FMC BioPolymer has a range of Gelcarin carrageenan and Protanal alginate blends designed specifically for use in processed cheese. These products allow reduction in dairy solids without losing texture and structure, increased firmness for slicing and grating, and control of melting characteristics.
Calcium Carbonate, Calcium Citrate Minerals

Many manufacturers choose to add additional minerals to processed cheese. Typically these include calcium in a number of formats, but other minerals can also be added.
Calcium Carbonate from Kirsch Pharma is a fine powdered material suitable for inclusion in dairy systems.

Calcium Citrate from Jost Chemicals is a fine powdered material, with low levels of aluminium, suited to specialty mineral applications.
Plant Sterols Nutraceuticals

Processed cheese is a fantastic medium to deliver nutraceuticals. It’s dairy-health connotations, along with portion control, make cheese slices an effective delivery system for specialty ingredients.
Cardio-Aid plant sterols from ADM are one possible example. Please check local regulations for legislative requirements.

ADM Cardio-Aid Plant sterols are based on Soy sterols, and when absorbed by the body will help block the amount of cholesterol absorbed, ultimately lowering the blood cholesterol levels. ADM’s Cardio-Aid product allows technologists to formulate products without affecting taste or texture, while providing the necessary health benefits.
Nicin Preservatives Nicin can be used in specialty applications.
Potassium Sorbate, Sorbic Acid   With a pH above 5.0, potassium sorbate or sorbic acid are usually the preservatives of choice for processed cheese.


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Using Our Ingredients:

For more information on the use of our ingredients in processed cheese, and other dairy applications, from our Technical Toolbox:

Processed Cheese products using Carrageenan (FMC BioPolymer) (pdf)
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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
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