FP000081 (EMC) FLAVOURING CHEDDAR TYPE

Product description

FP000081 is a cheddar-type enzyme-modified cheese (EMC) marketed under the PROMEL brand. EMC is a cheese ingredient obtained by subjecting cheese to enzyme-driven "accelerated ripening" under controlled conditions, resulting in a flavour intensity far higher than that of conventional cheese. The product is supplied in paste form and contains cheese, flavour components and phosphates.

Its purpose is to impart the mature cheese flavour — which normally requires prolonged ripening — to young-cheese-based products at low inclusion rates. This reduces both the cost of mature cheese and the storage time needed for ripening.

Technical function and working principle

In EMC production, cheese is converted into a fluid slurry with water and emulsifying salts, then incubated with protease and lipase enzymes at a controlled temperature before the enzymes are inactivated by heat treatment. Published research describes two-stage processes in which the proteolysis and lipolysis steps are carried out separately, yielding a product whose flavour intensity can reach 15–30 times that of natural cheese.

• Proteolysis: Breakdown of casein produces low-molecular-weight peptides and free amino acids, which contribute brothy, umami and salty notes as well as mouthfeel.
• Lipolysis: Short-chain free fatty acids (butanoic, hexanoic, octanoic and decanoic acid) are released from milk fat; these are largely responsible for the sharp character of cheddar and mature cheese.
• Secondary products: Methyl ketones (2-heptanone, 2-nonanone), ethyl esters and sulphur compounds round out the fruity, "warm milk" and mature notes.

What distinguishes EMC from flavouring preparations is that the flavour compounds are generated from the cheese matrix itself; it therefore delivers not just top notes but also cheese body and richness.

Applications

• Cheddar cream cheese and spreadable processed cheese
• Processed cheese triangles and portioned processed cheese
• Burger cheese and sliced cheddar-type processed cheese
• Hot-serve cheese sauces and dipping sauces
• Block and sliceable processed cheeses with medium to high meltability
• Analogue cheese and cheese fillings

Benefits

• High flavour impact at low dosage, allowing the proportion of mature cheese to be reduced
• Full-bodied cheese taste with no artificial-flavour impression, thanks to its cheese origin
• Batch-to-batch taste standardisation through consistent lipolysis and proteolysis profiles
• Paste form enables direct addition to the processed cheese cooker and easy dispersion
• Moisture, pH and salt values of the paste are tracked with a certificate of analysis for every batch

Usage and dosage

According to the product specification, FP000081 is suitable for use in the production of block and sliceable cheese with high to medium meltability. In industry practice, EMCs are typically used at 0.25–3% of the total formulation; the upper end of this range is preferred for intense cheese sauces and flavour-driven products, while the lower end suits sliced products. This range is based on general literature and industry knowledge.

• In processed cheese production, EMC should be added to the cooker together with the cheese, water and emulsifying salt before heating begins.
• The product's pH and phosphate content make a small but measurable contribution to the overall pH and salt balance of the formulation; at higher dosages the emulsifying salt level should be checked.
• Sensory evaluation should be carried out after the product has cooled and its texture has set.

The optimum inclusion rate should be determined through pilot trials starting at minimum levels, taking into account the restrictions set out in the Turkish Food Codex Food Additives Regulation.

Technical specifications

Packaging and storage

Supplied in 30 kg drums. Store sealed in a cool (4–6 °C), dry environment. Remove product from opened drums with hygienic utensils and keep the drum sealed between uses.

Frequently asked questions

What is the difference between EMC and a cheddar flavouring?

EMC is produced by enzymatic ripening of cheese and contributes cheese body, richness and umami. Flavourings deliver specific top notes. For a full "real cheese" taste use EMC; for a distinct cheddar signature use a flavouring; for a balanced result, a combination of both is recommended.

What happens if the dosage is exceeded?

Excess short-chain fatty acids can cause soapy, rancid and goaty off-notes, while excessive proteolysis products may lead to bitterness. The dosage should therefore be increased gradually and determined by sensory panel evaluation.

Is a halal certificate available?

According to the product specification, the product has halal-compliant content in accordance with OIC/SMIIC 1:2019. The current certificate is available on request.

Can it be used in analogue cheese?

Yes. In vegetable-fat-based analogue cheese, milk-fat lipolysis products are absent, making EMC the key ingredient for delivering cheese perception. However, because the product contains cheese, it cannot be used in plant-based products labelled "dairy-free".

For EMC dosage and flavour matching tailored to your formulation, contact the Technofood technical team to request samples and pilot trial support.