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PROMEL MS SERIES EMULSIFYING SALTS
EMULSIFYING SALTS AND PHOSPHATE BLENDS FOR CHEESE PRODUCTION
PROMEL MS 07
Promel MS 07 is a single-phase citrate–phosphate emulsifying salt developed for processed pizza cheese and processed cheeses requiring re-meltability. It delivers uniform melting in the oven and clean slicing.
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PROMEL MS 85
Promel MS 85 is a citrate–phosphate-based, medium-strength emulsifying salt blend designed for analogue mozzarella, pizza cheese and hard/semi-hard processed cheeses where remeltability is critical.
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PROMEL MS 31
Promel MS 31 is a citrate-free polyphosphate blend with high ion-exchange capacity, developed for block and sliced processed cheeses. It delivers strong water binding and stable texture throughout shelf life.
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Promel MS 4
Promel MS 4 is a citrate-free emulsifying salt based on diphosphate (E450) and polyphosphate (E452) that delivers a glossy, homogeneous texture in soft-type and spreadable processed cheeses.
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PROMEL MS 38
Promel MS 38 is a polyphosphate-based (E452) emulsifying salt that builds a firmer body in sliced and sliceable processed cheeses, ensuring clean cuts and reducing inter-slice sticking.
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PROMEL MS 91
Promel MS 91 is a phosphate–citrate-based emulsifying salt blend that delivers a glossy, smooth surface and easily spreadable consistency in cream cheese, processed cheese triangles and spreadable processed cheeses.
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PROMEL MS 12
Promel MS 12 is an alkaline phosphate salt that raises pH in a controlled manner in processed cheese and dairy-based products. It is used as a corrective agent alongside the primary emulsifying salt when working with high-acidity raw materials.
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PROMEL MS 92
Promel MS 92 is a citrate-free emulsifying salt developed for processed tulum cheese production. It works without over-dispersing the protein structure, preserving the granular texture characteristic of tulum cheese in the end product.
View →PROMEL SUPERMIX SERIES STABILIZER SYSTEMS
STABILIZERS FOR EMULSIFYING SALT-FREE CHEESE PRODUCTION
PROMEL SÜPERMIX 70
PROMEL Süpermix 70 is a stabiliser system based on carrageenan, konjac gum and locust bean gum that binds free water in hard and semi-hard cheeses while providing a glossy surface, good stretch and sliceability.
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PROMEL Supermix 20
PROMEL Supermix 20 is a hydrocolloid stabiliser system that binds free water in hard and semi-hard block cheeses and cheese analogues, giving a firm, sliceable body with controlled remelting.
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PROMEL M 391
PROMEL M 391 is a stabiliser system in the Supermix range designed for sliced and shredded cheeses; it delivers a drier, firmer body on the cut surface, reducing sticking between slices and shredded pieces.
View →PROMEL SPREADABLE CHEESE STABILIZERS
PROMEL S4020 STAB.BLEND
PROMEL S4020 is a modified starch-based stabiliser blend offering high water and fat binding capacity; it provides body, sliceability and melt control in vegetable fat cheeses and plant-based cheese alternatives.
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PROMEL CS 30
PROMEL CS 30 is a stabiliser and emulsifier blend designed for cheese sauce production, delivering body, heat stability and resistance to oiling-off.
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PROMEL LBN05 STAB.BLEND
PROMEL LBN05 is a stabiliser blend that reduces syneresis by binding free water in labneh and fresh spreadable cheeses, enhancing body and delivering a smooth, glossy texture.
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PROMEL MS 80
Promel MS 80 is a sodium citrate (E331) and sodium phosphate (E339) based emulsifying salt designed for cheese sauce and spreadable cheese applications. It delivers strong meltability, a glossy appearance and a fluid consistency that does not thicken over time.
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PROMEL SPC 14
PROMEL SPC 14 is a stabiliser blend that creates a creamy, smooth texture in cream cheese, spreadable processed cheese and cheese sauces, limits syneresis and provides heat treatment stability.
View →PROMEL MILK STABILIZERS
UHT MILK, FRUIT-FLAVOURED MILK, CREAM, FUNCTIONAL DRINKING MILKS
PROMEL M900
PROMEL M900 is a UHT milk stabiliser composed of polyphosphate, triphosphate, sodium citrate and sodium phosphate; by regulating calcium balance, it limits protein sedimentation and phase separation during heat treatment and storage.
View →ICE CREAM STABILIZERS
STABILIZERS FOR ICE CREAM AND SORBET PRODUCTION
PROMEL IC-G 07
PROMEL IC-G 07 is an ice cream stabiliser for extrusion-moulded products that enables high overrun, preserves air cell structure and shape, and limits ice crystal growth.
View →ENZYMES AND COAGULANTS
RENNET, TEXTURE- AND FLAVOUR-ENHANCING ENZYMES
PROMEL ULTRALASE-1000
Promel Ultralase-1000 is a microbial transglutaminase preparation that forms covalent cross-links between milk proteins, increasing viscosity, reducing syneresis and improving texture in fermented milk products.
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PROREN FERMENTED CHYMOSIN 500 GR
Proren is a powder (granular) rennet containing chymosin produced by Kluyveromyces lactis fermentation; it coagulates with high specificity, supporting cheese yield and consistent ripening. Available in 500 g packs.
View →FLAVOURS, FLAVOUR ENHANCERS AND COLOURANTS
EMC, NATURAL OR NATURE-IDENTICAL FLAVOURINGS, FLAVOUR ENHANCERS, COLOURANTS
PROMEL CHLOROPHYLLIN
Water-soluble liquid chlorophyllin food colour; used to impart and adjust green shades in ice cream, flavoured fermented milk products and herb/spice cheeses.
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EMC SHEEP FLAVORING
Sheep cheese-based enzyme-modified cheese (EMC) flavouring. Used to impart a mature sheep cheese and tulum-type character to cow's milk or analogue cheese-based products.
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Promel BETA CAROTENE EM 5%
Water-dispersible emulsion containing 5% β-carotene (E160a); added directly to cheese milk, sauces, ice cream and water-phase-dominant dairy products to impart yellow to orange colour.
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Promel Smoke Flavour 10E
Smoke flavouring used to impart both a smoky aroma and characteristic smoked colour to dairy and meat products; suitable for mass incorporation and surface application.
View →FLA-PRO TULUM FLAVOUR
A cheese flavouring developed to enhance the finesse of processed tulum cheese and capture the sharp, mature character of traditional tulum.
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FLAPO CHEDDAR FLAVOUR
A powdered cheese flavouring obtained from Cheddar cheese by spray drying; delivers Cheddar taste in dry blends, snack seasonings and powdered sauce premixes.
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FP000081 (EMC) FLAVOURING CHEDDAR TYPE
FP000081 is a cheddar-type enzyme-modified cheese (EMC) in paste form. It delivers intense cheese flavour at low dosage in cheddar cream cheese, processed cheese triangles, burger cheese and cheese sauces.
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PROMEL BETA CAROTENE 30%
Concentrated oil-soluble food colour containing 30% β-carotene (E160a); imparts yellow to orange shades in fat-phase products such as processed cheese, analogue cheese, butter and margarine.
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PROMEL GOUDA Flavour
A Gouda-type flavouring used to impart the sweet, nutty and buttery mature character of Gouda cheese to processed cheese, semi-hard cheese and cheese-based products.
View →STARTER CULTURES
BACTERIAL CULTURES FOR TEXTURE, FLAVOUR AND ACIDITY DEVELOPMENT
PROMEL PDA 01
Promel PDA 01 is pure diammonium phosphate ((NH4)2HPO4). It serves as a readily available nitrogen and phosphorus source for microorganisms and as a phosphate buffer component in starter culture, yeast and fermentation growth media.
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PROMEL F.D.Starter Culture YOLP (10 DU)
Promel YOLP is a freeze-dried thermophilic yogurt culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, designed for direct vat set (DVS) inoculation; available in 10 DU packs.
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PROMEL F.D.Starter Culture KFS (10DU)KEFIR30
Promel KFS (Kefir30) is a freeze-dried kefir starter culture derived from kefir grain flora, containing lactic acid bacteria and yeasts for direct addition to milk; supplied in 10 DU packs.
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PROMEL F.D.Starter Culture STM(10DU) SVME
Promel STM is a freeze-dried starter culture of mesophilic lactococci and aroma-producing bacteria, added directly to cream for smetana and sour cream production; supplied in 10 DU sachets.
View →SYLVA SERIES PRESERVATIVES
NISIN, NATAMYCIN, LYSOZYME AND SIMILAR
Potassium Sorbate
Promel Potasyum Sorbat is the readily water-soluble potassium salt of sorbic acid (E202), used to extend shelf life by inhibiting the growth of moulds and yeasts in dairy products and other foods.
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SILVAMYCIN NATAMYCIN
Silvamycin is a powdered preservative produced by Streptomyces natalensis fermentation, containing at least 50 % natamycin (E235); it inhibits the growth of moulds and yeasts on the cheese surface without affecting ripening cultures.
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SILVAZYME LYSOZYME
Silvazyme is a lysozyme (E1105) enzyme preparation added to cheese milk to prevent late blowing defects caused by Clostridium tyrobutyricum; developed for ripened hard and semi-hard cheeses.
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PROMEL SİLVANİSİN
Promel Silvanisin is a nisin (E234)-based preservative produced by Lactococcus lactis fermentation; with an activity of 1000 IU/mg, it is used in processed cheese and cheese to control Clostridium spores and Gram-positive spoilage.
View →AUXILIARY INGREDIENTS
PROMEL BRINEMIX
Promel Brinemix is a powder additive that regulates the mineral and pH balance of brine in brined cheeses, helping to prevent softening, dissolution, slipperiness and gelation on the cheese surface.
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Promel Antifoam
Promel Antifoam is a silicone-based antifoam emulsion that knocks down foam generated during dairy processing and limits its recurrence; it disperses readily in both hot and cold aqueous systems.
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