Stabilisers and their influence on the texture and stability of processed cheese
· Svitlana Nazimok · 6 min read
The importance of stabilisers in industrial production
Why are stabilisers necessary in processed cheese production?
Imagine processed cheese as a construction set made of tiny particles of ingredients joined together. This requires a kind of glue that helps these particles stay together without falling apart or separating into layers.
The main challenges in producing processed cheese without stabilisers
Production without stabilisers is an interesting but rather difficult task involving a number of challenges, because stabilisers perform important functions in the production process, so their absence significantly affects the final product.
Here are the main problems manufacturers face:
Unstable texture:
- Separation of whey from the cheese mass – dryness, graininess.
- Non-uniformity: formation of lumps, uneven consistency.
Short shelf life:
- Rapid oxidation of fats – leads to an unpleasant aftertaste and odour.
- Microbiological spoilage – rapid multiplication of microorganisms – shorter shelf life.
Difficulty in forming – lower viscosity, which complicates forming and may lead to deformation.
High temperature requirements: achieving the required consistency without stabilisers often calls for high melting temperatures, resulting in the loss of some beneficial properties.
The influence of stabilisers on the texture of processed cheese
Stabilisers play a key role in forming texture, acting as a kind of "builders" and influencing the interaction of the components of the cheese mass.
Optimal texture of processed cheese: the role of stabilisers
For sliced cheeses a dense, elastic texture is desirable, while for spreadable ones it should be soft and creamy. The choice of a particular stabiliser or a combination of them, and correct dosing, make it possible to achieve the desired result. The interaction of stabilisers with other ingredients – proteins, fats and salts – determines the final form.
How do stabilisers change the consistency of cheese masses?
- form three-dimensional networks that trap water and fat, providing the necessary viscosity and elasticity.
- interact with proteins, changing their structure and functional properties. This makes it possible to control syneresis to ensure a more uniform texture.
- create a barrier between the fat and water phases, preventing separation.
- regulate viscosity, plasticity and spreading.
Processed cheese stability: preserving structure and quality
Preventing separation and syneresis with stabilisers
One of the biggest challenges in producing processed cheese is its stability. Separation, syneresis and changes in texture over time significantly impair quality.
Preventing separation:
- Formation of a three-dimensional network of water, fat and proteins, which does not allow them to separate.
- Increased viscosity of the cheese mass hinders the movement of particles and prevents them from settling.
- Protection of the fat-water emulsion, preventing it from breaking down.
Why it is important to prevent moisture loss:
- it leads to dryness and a change in the texture of the cheese;
- it reduces weight and negatively affects the appearance of the product;
- drying out of the cheese can lead to a concentration of salts and a deterioration in taste.
How do stabilisers affect the shelf life of processed cheese?
- Prevention of syneresis – reduced whey separation lowers the risk of pathogenic flora developing.
- Some have antioxidant properties, which slows down the oxidation of fats and the decline in quality.
- The gel structure formed by stabilisers creates a certain barrier to the penetration of microorganisms into the product.
The influence of stabilisers on the taste and quality of the final product
Stabilisers and their influence on the taste of cheese
Their primary role is to maintain the uniformity of the structure and extend shelf life.
- They can impart a barely noticeable sweetish or saltish note, but when the recommended levels are observed this effect is minimal and does not distort the overall taste impression.
- These additives are able to modify the perception of other taste characteristics, strengthening or softening saltiness, acidity or creaminess.
- The taste of a stabiliser may interact with other components, creating new organoleptic nuances.
Stabilisers are usually added in small quantities, which prevents them from dominating other flavours, or else other ingredients (salt, spices, flavourings) can mask their taste. In general, however, perception is an individual characteristic of each person.
Do stabilisers change the consumer properties of cheeses?
Yes, they can change consumer properties, but not always negatively. In most cases they make the production and packing process easier, but it is essential to pay attention to the presence of quality certificates and to use proven components in production. It is precisely this combination that helps manufacturers create high-quality products and meet the needs of even the most demanding customers.
The most widely used stabilisers in cheese production
Types of stabilisers for the dairy industry
- Carrageenan and pectins: Add viscosity and gel-forming properties.
- Gelatin: Increases density and elasticity.
- Modified starch: Thickens and stabilises.
- Guar gum: Increases viscosity and shear resistance.
- Xanthan gum: Imparts pseudoplastic properties, that is, reduces viscosity when stirred.
Using stabilisers for processed cheese based on carrageenan and other additives
For many years we have been offering our customers high-quality stabilisers for making processed cheese:
- Prodamul WF-501, INGREMA (Switzerland)
Contains tara gum, xanthan gum and natural starch. Used in spreadable processed cheeses and cheese products. You obtain an elastic consistency and prevent syneresis. Active at a low dosage – 0.15-0.5%
- Prodamul GMP-222 and Prodamul GMP-250, NOVEIS (France)
Very widely used for sliced processed cheeses and cheese products. Carrageenan, guar gum, xanthan gum and locust bean gum form firm, resilient gels that reliably retain moisture, giving products an improved structure, good sliceability and low syneresis. Dosage 0.3-0.8%.
- Prodamul SW – 366, NOVEIS (France)
Carrageenan extract – an effective moisture-binding agent that improves texture and creates a firm, elastic gel. Dosage 0.3-0.8%.
So, if you want to obtain a truly perfect dairy product that stands out for its high quality, stability and safety for the consumer – contact our managers in any way convenient for you.We will not only offer you certified food ingredients from manufacturers proven over the years, but also provide full technological support if necessary.
FAQ
Why are stabilisers important in the production of processed cheese?
- Create a uniform mass: they join different components, forming a uniform mass without lumps.
- Reduce whey separation, which helps preserve a delicate consistency.
- Improve texture.
- Extend shelf life: they slow down oxidation and the growth of microorganisms, so the cheese stays fresh for longer.
How do stabilisers affect the texture and stability of processed cheese?
They form a gel-like structure that retains moisture and fat in the cheese.
Which stabilisers are most often used in the dairy industry?
- Gelatin: an animal protein – firmness and elasticity.
- Carrageenan: for creating a gel-like structure.
- Pectin: viscosity and stability.
- Modified starch: smoothness and creaminess.
Do stabilisers affect the taste of processed cheeses?
In correctly chosen doses they should not significantly affect the taste of processed cheese. Their main function is to improve the texture and stability of the product.
How do stabilisers help keep processed cheeses fresh?
They help preserve freshness in several ways:
- By creating a barrier, they make it harder for bacteria to penetrate the product.
- They reduce fat oxidation.
- They stabilise pigments – the cheese keeps a fresh appearance for longer.
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