Phosphate salts help to add stability to dairy products by sequestering divalent cations which improves stability through more efficient emulsification. Phosphate and emulsifying salts deliver significant functionality that impacts texture and melt. This includes protein binding, pH adjustment, buffering and creaming of the casein micelle.



During natural cheesemaking, casein micelles lose their ability to emulsify due to the addition of rennet. The casein micelles start to form a network and are bound together by calcium phosphate. When manufacturing processed cheese, the addition of an emulsifying salt, such as sodium (or potassium) phosphate will sequester the calcium, resulting in highly soluble and isolated sodium caseinate. The sequestering of calcium is essential to manufacture a processed cheese product that is homogeneous with exceptional texture, mouthfeel, and stability.

The accurate selection of phosphates and blends influence the hydration and functionality of casein micelles to inhibit texture changes. We can make the same formulation melt or not melt, spread or pour, stretch or not stretch in cost-effective ways.

Dairy Applications:

  • Processed Cheese
  • Dips
  • Sauces
  • Yogurt
  • Cream Cheese
  • UHT-Milk & UHT-Cream
  • Protein Beverages
  • Plant-Based Milks and Creamers


  • Cleaner Labeling
  • Protein Enrichment
  • Shelf-life Extension
  • Sodium Reduction
  • Lower Fat

Troubleshooting Capabilities:

  • Oil-Off in Processed Cheese
  • Too Much Melt
  • Too Little Melt
  • Crystal Formation
  • Viscous Cheese Slurry
  • Slice Elasticity
  • Hard Processed Cheese
  • Inconsistent Melt and Emulsification
  • Rework Problems
  • Too Much Moisture
  • Grainy or Chalky Texture

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