APPLICATION AREAS
HARD AND SEMI-HARD CHEESES
Emulsifying salt, stabiliser and preservative solutions for sliceability, meltability, yield and shelf life in kashar and gouda-type ripened cheeses as well as block, sliced, toast and pizza processed cheeses.
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SPREADABLE CHEESES
Emulsifying salt and stabiliser systems for achieving target viscosity, a glossy smooth surface and a structure free from syneresis throughout shelf life in cream cheese, processed cheese triangles, labneh and spreadable processed cheese.
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ICE CREAM and MILK SHAKE
Stabiliser systems that control air structure, ice crystal size and melt behaviour in milk-based ice cream, Maraş-type ice cream and milkshake production, along with colour and texture solutions.
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VEGAN CHEESES
Starch–hydrocolloid stabiliser systems and transglutaminase for reinforcing plant protein in plant-based cheese alternatives that lack a casein network, delivering sliceable body, oven meltability and water binding.
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FERMENTED DAIRY PRODUCTS
Promel Ingredients food additives and stabilizers for yogurt, fruit yogurt, drinkable yogurt and kefir production
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MILK STABILIZERS
Solutions supporting heat stability and physical stability throughout shelf life in UHT and sterilised milk, chocolate and flavoured milk beverages, and protein-enriched milk-based drinks.
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MEAT PHOSPHATES
Phosphate blends that activate salt-soluble muscle proteins in sausages, salami, ham and injected meat products, improving water binding, emulsion stability and sliceability.
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STARTER CULTURES, RENNET AND CULTURE MEDIA
Starter cultures, fermentation-produced chymosin (FPC) and growth media for culture propagation — managing acidification, flavour development and coagulation in fermented milk products and cheese for batch-to-batch consistency and yield.
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FLAVOURS AND FLAVOUR ENHANCERS
PROMEL solutions that deliver the flavour ripening alone cannot provide in processed cheese, sauces, snacks and dairy products through EMC and cheese-type flavourings, and ensure season-independent colour consistency with β-carotene and chlorophyllin.
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DAIRY DESSERTS
Modified starch-based stabiliser and phosphate solutions for consistent body, gloss and structural stability throughout shelf life in pasteurised and UHT dairy desserts such as milk pudding, rice pudding and custard.
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PRESERVATIVES
PROMEL preservative solutions targeting mould, yeast and Clostridium-related spoilage in cheese and dairy products: natamycin, nisin, lysozyme and potassium sorbate, presented with their regulatory requirements.
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