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.
Product description
Promel MS 80 is an emulsifying salt blend composed of sodium citrate (E331) and sodium orthophosphate (E339). The absence of chain phosphates (diphosphate, triphosphate, polyphosphate) sets it apart from the other products in the range. This composition directly targets the properties required in cheese sauces: rapid and complete melting of the cheese, a glossy appearance, and a sauce that remains fluid during hot-holding without excessive thickening.
Nacho and dip sauces, pasta and ready-meal sauces, hot-served cheese sauces and cream cheese-type spreadable products are the main areas of application.
Technical function and working principle
A cheese sauce is an emulsion with a higher water content and lower viscosity than processed cheese. The objective here is not to build a firm casein gel but to disperse the protein, emulsify the fat and then leave the system fluid. The salt selection is therefore made to limit creaming (the re-structuring of casein that increases viscosity).
- Sodium citrate forms soluble complexes with calcium, disperses casein and is recognised in the literature as the emulsifying salt class that delivers the highest melt/flow behaviour. It provides a clean flavour profile and a glossy appearance.
- Sodium orthophosphate is a weak calcium sequestrant but a strong pH buffer; it keeps the sauce pH stable and complements the action of citrate.
The absence of chain phosphates helps prevent uncontrolled viscosity build-up during cooking and hot-holding. The pH of a 1 % solution of the product is approximately 8.5.
Application areas
- Sauces: nacho and dip sauces, pasta and ready-meal cheese sauces, fast-food and hot-serve sauces
- Spreadable cheeses: cream cheese-type, fluid-textured spreadable processed cheeses
- Emulsifying salt component in powdered or paste cheese sauce mixes (formulation-dependent)
Benefits
- Fast, complete melting; lump-free, smooth sauce
- Glossy, appetising appearance
- Controlled viscosity during hot-holding
- Stable emulsion resistant to oiling-off
- Clean, mild flavour profile provided by citrate
Usage and dosage
The typical usage rate of emulsifying salts is 2–3 % based on the cheese content; in sauce formulations with a low cheese ratio and high water content, the percentage relative to the total formulation will be lower. Promel MS 80 should be dissolved in part of the water or added together with the shredded cheese before heating begins. In sauce production, ensuring that the salt is homogeneously distributed before the cheese has fully melted is important to prevent lumps and oiling-off.
Sauce consistency is determined not only by the salt but also by the cheese-to-water ratio, the use of starch or hydrocolloids, and the cooling rate after cooking. If a thicker, spreadable texture is desired, a salt that promotes creaming (e.g. Promel MS 91) may be considered. The optimum dosage should be determined by pilot trials based on the raw materials and formulation.
Technical specifications
| Parameter | Value |
|---|---|
| E numbers | E331, E339 |
| Appearance | White powder, free from foreign odour and taste |
| pH (1 % solution) | 8.5 ± 0.5 |
| Loss on drying | Less than 15 % |
A detailed technical data sheet (TDS) is available on request.
Packaging and storage
Store in a cool, dry, odour-free area in its original sealed packaging. Shelf life is 2 years from the date of manufacture according to the certificate of analysis.
Frequently asked questions
My sauce thickens on standing — can Promel MS 80 help?
Because it contains no chain phosphates, the tendency towards creaming is low, which helps limit viscosity build-up during hot-holding. However, cheese maturity and cooking time are also contributing factors.
Can it be used in sliced or block cheese?
Not recommended. Its citrate-dominant, flow-oriented composition is not suited to forming a firm block. Promel MS 31 or MS 38 should be considered for block and sliced cheese products.
Can it be used in powdered cheese sauce mixes?
It can be considered as the emulsifying salt component in reconstitutable powdered sauce mixes; suitability should be confirmed by pilot trials based on the cheese powder and other ingredients in the blend.
To achieve the ideal consistency, gloss and hot-holding stability in your cheese sauce formulation, request a Promel MS 80 sample and technical support.