8/22/2019 Application bulletin n177 - CarraLact DPC line

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Advantages CarraTMLact DPC Product Line

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Description

During the last few years, fast foods and convenience dishescontaining processed cheese have achieved an enormous marketpenetration, due not only to their accessible cost, availability and

ease of use, but also due to the fact that the processed cheeseincluded endows them with a unique function such which turns

these plates into a whole experience.

Processed cheese is obtained through a mix of naturalcheeses, subjected to heat, in order to melt with meltingsalts. The product obtained is placed into molds andcooled. This simple process enables to create customerstailor suit which may be grated or sliced, gratinated ormelted completely. They may also be designed to coverspecial diet needs, for example, products low in calories,lactose free, low in saturated fats, cholesterol free, includingnutraceutical ingredients, among others.

However, in most cases, the simple c ombination of cheesesdoes not render the function. It becomes necessary toresort to stabilizing systems, mainly based uponcarrageenan, which contribute the necessary firmnesstowards slicing, grating or spreading; reduce theadherence and/or caking, prevent the migration of fat andwater, provide creaminess and in general improve thesensory qualities of the product.

CarraTMLact DPC Product Line is formed by versatile products,which through simple dose adjustment allow compliance with thedifferent function requirements, such as firmness, good cutting,excellent sliceability and melting, or smoothness and ease

spreading as well

CarraTMLact DPC products hydrate easily, which is why during thestandard cheese elaboration process, they are activated in atotal way, thus guaranteeing the functions.

Due to their reactivity with milk protein, these products allow thereduction of intact protein content with interesting formulasavings.

They prevent syneresis in all type of processed cheese.

They provide c reaminess, freshness and a homogeneous aspect tothe finished cheese product.

They release the flavor in a clean way that allows to stand out theflavor of the matured cheese used in the formula of the proc essedcheese.

Application Bulletin n 177

Dairy Products

Gelymar innovating ideas.

Due to this, Gelymar has developed a complete product line: CarraTMLact DPC, based upon acombination of Kappa I, Kappa II and Iota carrageenans which enables achieving the sensoryproperties and the functions with ease.

8/22/2019 Application bulletin n177 - CarraLact DPC line

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Products

CarraTMLact DPC Line

Bar Cheese Cheese in Cubes Spreadable Cheese Individual Slices IWS SOS Trinagle Cheese

CL DPC 5351

CL DPC 5414

CL DPC 5692

CL DPC 5718

IWS = Individually Wrapped Cheese Slices

SOS = Slice on Slice

Product

CarraTM

Lact DPC Applications

Application Bulletin n 177

Dairy Products: Processed Cheese

Product Firmness Sliceabili ty Grating Melting SpreadingPrevents Fat

Migration

Prevents

Syneresis

CL DPC 5351

CL DPC 5414

CL DPC 5692

CL DPC 5718

Scale from 1 to 5, whjere 5 is the max imum positive value corresponding to the property of interest.

Functionality:

Homogeneous

AspectBrightness

Smooth after

spreadFi rm ness Cream iness

Long

permanence in

Palate

Clean Flavor

CL DPC 5351

CL DPC 5414

CL DPC 5692

CL DPC 5718 Scale from 1 to 5, whe re 5 is the max imum positive value corresponding to the property of interest.

Visual Aspect Profi le in Palate

Sensory Proper ties

Product

8/22/2019 Application bulletin n177 - CarraLact DPC line

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Performance of CarraTMLact DPC

0

50

100

150

200

250

300

350

CL DPC5351

CL DPC5414

CL DPC5692

CL DPC5718

Break

Force

g/cm2

Individually Wrapped Cheese Slices IWS

Ingredients %

Young Cheddar Cheese (2 months old) 25.00

Matured Cheddar Cheese (6 to 8 mounts old) 6.00

Powdered Skimmed Milk 6.00

Sweet milk whey 4.00

Butter 4.00

Sodium Caseinate 3.00

Tri-sodium citrate 3.00

CarraTM

Lact DPC 1.50

Tri-calcium phosphate 0.40Water 47.10

Total 100.00

Procedure

When the equipment stops, openand check that all ingredients aare

well integrated. A homogeneous andcreamy dough must be observed.

Add cheese and all powderedingredients

Programam the equipment to reach85C with speed of 1200 rpm in 8

minutes

Send to former-filler and shepeindividual slices.

Cool to 5C in cooling tunnel

Pack the desired number of units inca rton or cellophane.

Cut Cheddar Cheese into smallcubes

Add butter and melt it down

Place wa ter in Stephan or RossEquipment

Begin Heating

Keep under refrigeration

Application Bulletin n 177

Dairy Products: Processed Cheese

Texture Analyser. Stable Micro systems TAXT2Temperature: 20C

Protein 13.11

Fat 13.34

Carbohydrates 9.42Total Solids 47.64

Moisture 52.37

Nutritional Information

8/22/2019 Application bulletin n177 - CarraLact DPC line

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Performance of CarraTMLact DPC

0

1000

2000

3000

4000

5000

6000

7000

CL DPC

5351

CL DPC

5414

CL DPC

5692

CL DPC

5718

BreakForce

g/cm2

Products

For any question, do not hesitate to contact us. Our Sales Representants wil l gladly help you

Application Bulletinn 177Dairy Products: Processed Cheese

Procedure

Rise the temperature to 85-90C.Reduce the agitation speed to 700rpm and stir 2 minutes more. At thismoment an increase of cheese

mass viscosity is observed

Add acid casein and powderedsweet whe . Stir 3 minutes

Add cheese, previously cut in smallcubes. Increase aagitation speed to l1200 rpm, while heating to melt and

integrate all ingredients. Keep at85C during this stage.

Send to filling equipment

Fill the molds and cool to 5C

Keep at least 24 hours in the mold at5| C to develop firmness.

Place water and butter in theequipment

Add the previous blend to water andbutter and integrate with agitation at

low speed in a few seconds

Heatr to 45 50C with agitation, lowspeed, only to melt butter down.

Blend CarraTMLactDPC and meltingsalts

Texture Analyser. Stable Micro systems TAXT2Temperature: 20C

Protein 20.81

Fat 23.29

Carbohydrates 3.24

Total Solids 48.04

Moisture 51.96

Nutritional Information

Ingredients %

Mantecoso Cheese 60.00

Acid Cheese 7.00

Powdered sweet whey 5.00

CarraTMLact DPC 1.30

Melting Salts Ksomel 3392 1.00

Butter 5.00

Water 20.70

Total 100.00

Bar Processed Cheese

Certifications: ISO, Kosher, Halal. Technical assistance supported on high tec h equipmentApplication Lab and Pilot PlantInformation and recommendations provided in this document are based on our knowledge and they areprovided in good fa ith which does not exclude user to comply with local regulations in his country and run theneeded tests that guarantee functionality of the product.

GELYMAR Avenida Santa Mara 2050 Providencia. Santiago Chile.

Tel.: (56 2) 478 8080 Fax (56 2 ) 232 1544 Visit our website :www.gelymar.com