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.
Product description
Promel MS 38 is a polyphosphate-based (E452) emulsifying salt. It is designed for hard and semi-hard processed cheeses, particularly individually separated sliced cheese (slice) and sliceable block products. Its purpose is to give the product a firmer, more compact body, ensure clean cuts under the blade and minimise sticking between packaged slices.
According to the certificates of analysis, the product's 1% solution has an acidic character. This sets Promel MS 38 apart from the alkaline salts in the range: it disperses casein without raising the pH of the blend and can also serve as a balancing salt in formulations where pH tends to remain high.
Technical function and working principle
The key property sought in sliced cheese is a firm, elastic gel network when cold, rather than a structure that flows when heated. Phosphate chain length is the determining factor in building this network. Research shows that as the number of phosphate units increases (monophosphate < diphosphate < triphosphate < short-chain polyphosphate < long-chain polyphosphate), calcium sequestration capacity and the hardness of the resulting processed cheese generally increase as well.
Polyphosphates strongly sequester calcium from calcium paracaseinate, dispersing casein in the sodium paracaseinate form. After processing, this protein builds a tight, orderly network around fat droplets. In addition, keeping the pH on the lower side (typically around 5.6–5.9 for sliceable products) promotes a more compact casein structure, whereas a higher pH generally leads to a softer, more moist and sticky texture. The acidic character of Promel MS 38 provides an advantage here: it firms up the structure while limiting excessive hydration that causes surface tackiness.
Application areas
- Hard and semi-hard processed cheeses: individually separated sliced cheese (slice), sliceable block, sandwich and burger cheeses
- As a balancing salt in block formulations where pH tends to remain high
- Plant-based cheese alternatives: sliceable plant-based cheese formulations (formulation-dependent)
Key benefits
- Firmer, more compact product body
- Clean cuts with knives and slicing machines; reduced crumbling and breakage at slice edges
- Minimised sticking between packaged slices
- Emulsification without raising pH; flexibility in pH adjustment when used together with alkaline salts
- Retention of shape and slice integrity throughout shelf life
Usage and dosage
The typical usage rate for emulsifying salts in the industry is around 1% based on the cheese blend. Promel MS 38 can be used together with alkaline-character Promel emulsifying salts (e.g. Promel MS 31) to reach the target pH; the ratio between the two salts is adjusted according to the pH of the raw material and the target end-product pH. The product is added dry to the comminuted raw material before cooking or dissolved in a portion of the formulation water.
In sliced products, process parameters are just as critical as salt selection: rapid cooling after cooking (chill roll or belt), avoidance of excessively long mixing and end-product moisture all directly affect the tendency to stick. The P₂O₅ contribution of the polyphosphate must be calculated together with other phosphates in the formulation to remain within the legal maximum (20 g/kg as P₂O₅). Optimum dosage should be determined by pilot trials based on the raw materials and formulation.
Technical specifications
| Parameter | Value |
|---|---|
| E number | E452 (polyphosphates) |
| Appearance | White powder, free from foreign odour and taste |
| Loss on drying | Less than 15% |
A detailed technical data sheet (TDS) is available upon request.
Packaging and storage
Store in a dry, cool and odour-free environment in its sealed original packaging. Please contact our sales team for packaging options.
Frequently asked questions
What is the difference between Promel MS 38 and Promel MS 38 SP?
Promel MS 38 is a polyphosphate-based salt with an acidic character, designed for firm body and minimal sticking in sliced cheese. Promel MS 38 SP is a phosphate blend with a near-neutral pH that emphasises sliceability together with shreddability.
What is the difference between Promel MS 38 and Promel MS 07?
Promel MS 07 contains citrate and prioritises re-meltability (pizza cheese). Promel MS 38 prioritises hardness and sliceability; the goal is structure retention when cold rather than meltability.
What happens if the dosage is exceeded?
Excessive polyphosphate can make the product too hard and brittle, leave a mealy mouthfeel and bring phosphate levels close to the legal limit. A drop in pH below the target also increases the risk of a grainy texture.
What should I do if my slices are still sticking?
End-product pH, moisture, cooling rate and fat content should be evaluated together. If you contact our technical team with these data, we can provide recommendations on salt combination and process adjustment.
If you are experiencing sticking or cutting issues on your sliced cheese line, contact the Technofood technical team for a Promel MS 38 sample and formulation optimisation.