EMULSIFYING SALTS2018-10-07T12:25:02+00:00

Project Description

Emulsifying Salts

Emulsifying salt SS10 – Maysa SS10 is emulsifying salt with has weak ion exchange capacity and weak or no creaming reaction. It is suitable for spreadable cream cheese production. It increases the pH value of cheese 0,3-0,4,if it is added %3 on the raw materials.

Product E-code Packaging
Maysa SS10 Е339, Е452 25 kg PE/PAP bag

Emulsifying salt SS12 – Maysa SS12 is an alkaline correcting salt. It increases the pH value of processed cheese by 1,2 to 1,3 when used at 3 % on the raw materials. It can be used with any other salt when a strong pH increase is required. Its ion exchange capacity is very weak; no visible creaming reaction occurs.

Product E-code Packaging
Maysa SS12 Е339 25 kg PE/PAP bag

Emulsifying salt YS67 – MAYSA YS 67 is designed to be used for the production of processed cheese in block intended to be grated and used as a toping for pizza. Its perfect balance between various ingredients ensures an optimal melt of the product together with the lowest possible dry extract. The MAYSA YS 67 has a neutral to positive effect on pH.

Product E-code Packaging
MAYSA YS 67 E331, E452 25 kg PE/PAP bag

Emulsifying salt YS85 – Maysa YS 85 is a melting salt designed for the production of block processed cheese with enhanced remelting properties. Maysa YS 85 used as a single ingredient tends to increase the pH by 0,2 – 0,4 unit.

Product E-code Packaging
Maysa YS 85 E331, E339, E452 25 kg PE/PAP bag

Emulsifying salt YY73 – Maysa YY 73 emulsifying salt is used for the production of spreadable and sliceable processed cheese with a medium fat content. It is recommended when using Emmental or Dutch cheese as raw material. It has a medium creaming reaction and a good ion exchange capability. It decreases the pH value by + 0,0 to + 0,1 when used at 3 % on raw materials.

Product E-code Packaging
Maysa YY 73 E452, E450 25 kg PE/PAP bag

Emulsifying salt YY80 – Maysa YY 80 is an emulsying salt designed for the production of spreadable cheese. It is highly balanced composition and neutral pH turns it as a very useful too for the development of recipes with dairy proteins of various origin and quality.

Product E-code Packaging
Maysa YY 80 E452, E331, E450, E339 25 kg PE/PAP bag

Emulsifying salt YM66 – Due to its high creaming reaction, Maysa YM66 is used to produce high fat content processed cheese, either sliceable or spreadable. Its ion exchange capacity is good, it decreases the pH of the cheese by – 0,1 to – 0,2 when used at 3 % on the cheese mix. It is frequently used with Maysa YM 94 Special, which allows a soft adjustment of pH without using an alkaline correcting salt.

Product E-code Packaging
Maysa  YM 66 Е452, Е450 25 kg PE/PAP bag

Emulsifying salt YM94 special – Maysa YM 94 Special has a strong creaming reaction with a good ion exchange capacity. It raises the pH of the end product by + 0,3 to + 0,4 when used at 3 % on raw materials. It is often used together with Maysa YM66, which allows a softer adjustment of pH value without using an acidic correcting salt. This salt is used for processed cheese with a high fat content, either spreadable or sliceable.

Product E-code Packaging
Maysa  YM 94 Special Е450, Е452 25 kg PE/PAP bag

Emulsifying salt MS70 special – Maysa MS 70 Special products are melting salts especially designed to act on dairy proteins. Their action on the protein is defined by the ion exchange capacity and the creaming capacity. The ion exchange induces the hardening of the melted cheese. A high ion exchange capacity is advised in case of block cheese production. In turns, a high creaming capacity is looked for in case of spreadable processed cheese production.

Product E-code Packaging
Maysa MS 70 Special E452, E331, E339 25 kg PE/PAP bag

Emulsifying salt MS38 – Maysa MS 38 is a special salt for the production of block processed cheese, either very firm or heat stable (for incorporation into foodstuffs like sausages, patties, ets.). It gives a viscous paste. It has an extremely strong capacity of ion exchange and decreases the end pH in 2 stages: from – 0,2 to – 0,3 directly after production (for a dosage of 3 % on raw materials). After 3 to 5 days more pH shift drop is to be expected, leading to a global pH shift from – 0,4 to – 0,6 in the end product. For this reason it is mainly used with the alkaline corrective salt Maysa SS 12.

Product E-code Packaging
Maysa MS 38 E 452 25 kg PE/PAP bag

Emulsifying salt MM92 – Maysa MM 92 has a very good ion exchange capacity linked with a strong creaming reaction. It can be used when the raw materials do not offer strong creaming characteristics. Due to its effect on pH value (increase + 0,1 to 0,2 when used at 3 % on raw materials), this salt is ideal for the production of block processed cheese.

Product E-code Packaging
Maysa MM 92 E 452, E450 25 kg PE/PAP bag