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.
Product description
Promel MS 92 is a citrate-free emulsifying salt specifically positioned for processed tulum cheese. Whereas the goal in classic processed cheeses is a smooth, homogeneous mass, consumers of processed tulum cheese expect a granular and crumbly texture reminiscent of traditional tulum cheese. Promel MS 92 is designed for this distinct objective: it provides enough action to stabilise the emulsion, yet does not fully disperse the protein into a homogeneous paste.
Technical function and working principle
The fundamental function of emulsifying salts is to sequester calcium from calcium paracaseinate, converting casein into soluble sodium paracaseinate and thereby creating a protein phase that emulsifies fat and binds water. The extent of this conversion depends on the salt's ion exchange capacity, dosage and process conditions. Strong, complete dispersal yields a smooth, homogeneous structure; controlled, partial dispersal leaves a granular structure in which the cheese particles retain their identity.
Citrate, with its ability to loosen casein and enhance meltability, can contribute to the loss of granular texture and softening of the product. The citrate-free formula of Promel MS 92 aims to provide sufficient emulsification to prevent oiling-off without over-opening the protein structure. This way, the granular texture and characteristic mouthfeel specific to tulum cheese are preserved, while the hygiene, consistent quality and shelf life advantages offered by the processed cheese process are retained.
Application areas
- Hard and semi-hard processed cheeses: processed tulum cheese
- Regional-style processed cheese formulations targeting a granular or crumbly texture (formulation-dependent)
Key benefits
- Preservation of the granular texture characteristic of tulum cheese
- Stable emulsion without over-dispersing the protein structure; prevention of oiling-off
- Citrate-free formula limiting excessive softening throughout shelf life
- Standardised, reproducible production with a sensory profile close to the traditional product
Usage and dosage
Emulsifying salts are typically used at 1–1.5% of the blend in processed cheeses; for granular products it is recommended to start from the lower end of this range and evaluate the granular structure sensorially. Process control is just as important as salt selection in preserving granular texture: low mixing speed, short cooking time and avoidance of excessive shear force prevent dispersal of the granules. The maturity and salt content of the raw tulum cheese also affect the dosage. Optimum dosage should be determined by pilot trials based on the raw materials and formulation.
A technical data sheet (TDS) is available upon request.
Frequently asked questions
Why is a standard emulsifying salt not suitable for tulum cheese?
Standard salts strongly disperse casein to obtain a homogeneous, smooth mass. This can cause the granular texture expected of tulum cheese to be lost and the product to resemble a spreadable cheese.
What should be done if the granules are still disappearing?
First review the mixing speed, cooking time and temperature, then reduce the dosage incrementally. Overly mature raw material can also weaken the granular structure.
What is the difference between Promel MS 92 and Promel MS 31?
Both are citrate-free. Promel MS 31, with its high ion exchange capacity, builds a firm and homogeneous block structure; Promel MS 92, on the other hand, is positioned to preserve the granular texture of tulum cheese.
To strike the right balance between granular texture and emulsion stability in your processed tulum cheese formulation, request a Promel MS 92 sample and technical support.