PROMEL M 391

Product description

PROMEL M 391 is the member of the PROMEL Supermix stabiliser system range engineered for slicing and shredding performance. Supplied in powder form, it is incorporated directly into the cheese mass. The most common problems encountered with cheeses packed as slices or sold shredded include: slices that will not separate without interleaving paper, shredded pieces clumping together in the package, build-up on shredder blades, and excessive fines (dust). These issues originate from free moisture on the cheese surface and a soft, sticky body.

Its position within the range can be summarised as follows: Supermix 20 provides general-purpose firm texture and water binding, Supermix 70 targets gloss and stretch, while M 391 prioritises a dry cut surface and non-stick properties.

Technical function and working principle

When cheese is cut or shredded, moisture and liquid fat migrate to the newly created surface; this thin liquid film causes the pieces in contact to stick together. The stabiliser system binds water within a gel network inside the cheese mass, limiting its migration to the surface and imparting a shorter, non-brittle yet non-sticky texture to the body. The result is slices and shreds that release cleanly from blade and shredder surfaces and flow freely inside the package. Anti-caking powders (cellulose, starch) may also be applied to the surface of shredded cheese; because M 391 works from within the mass, it helps reduce the need for such surface treatments.

Applications

• Sliced processed cheese and cheese analogues
• Shredded pizza and kashar-type cheeses
• Plant-based cheese alternative slices and shreds
• Body and sliceable texture in dairy desserts (formulation-dependent)

Benefits

• Reduced sticking of slices and shredded pieces
• Less build-up on shredding and slicing equipment, cleaner cuts
• Reduced clumping and fines generation inside the package
• Maintained surface dryness throughout shelf life by binding free moisture

Usage and dosage

Pre-blend the product with the other dry ingredients before adding to the processed cheese cooker or cooking vessel; ensure sufficient temperature and hold time for full hydrocolloid hydration. Supermix range products are typically used at 0.6–1% based on finished product weight; the exact dosage for M 391 is recommended by the technical team according to the specific application. Shredding performance also depends on cheese temperature: adequate cooling and resting of the block before shredding significantly improves results.

Optimum dosage should be determined through pilot trials based on the raw materials and formulation. Usage must comply with the conditions specified for the relevant category in the Turkish Food Codex Food Additives Regulation.

Technical specifications

The technical data sheet (TDS) is available on request.

Packaging and storage

Supermix range products are supplied in 25 kg kraft bags. Store in a cool, dry place with the bag sealed, away from odorous materials.

Frequently asked questions

Can M 391 be sprinkled on the surface of shredded cheese?

M 391 is a stabiliser system designed to be incorporated into the cheese mass. Surface-applied anti-caking powders are a separate product category and are subject to different regulatory provisions.

What should be checked if slices still stick?

Check the slicing temperature, cheese resting time, surface oiling-off and moisture content. If oiling-off is present, the issue is more likely related to the emulsifying salt and creaming balance than to the stabiliser.

Can it be used together with Supermix 20?

Products within the range can be combined; however, as the total stabiliser level increases, meltability decreases. Combinations should be trialled at pilot scale.

Contact our technical team to evaluate sticking issues on your slicing and shredding line and to set up a trial plan with PROMEL M 391.