open-faced sandwich


Salt levels are already high in natural cheese and only increase when using process cheese. It is common to encounter texture and flavor issues when replacing sodium with potassium/magnesium-based salts.

The right formulation can control functionality, inhibit bitter notes and reduce food safety concerns. Reduced sodium can actually mean improved flavor in Milk beverages and Chocolate. Processed cheese products tend to be softer when compared to a version with sodium, which can cause problems with slicing/shredding. Crystal formation can also occur. It is also possible to experience some flavor impact such as bitter/metallic when replacing sodium salts.


  • Excellent flavor in cheese and dairy products
  • Formulation assistance available to optimize end product melt and texture
  • Fully soluble in liquid milk products and beverages