VIVAPUR® Alginate CH 1000

White Cheese

Achieve higher yield in white cheese products

without compromising flavor or texture

J. RETTENMAIER & SÖHNE

GMBH + CO KG
Fibers designed
by Nature
 VIVAPUR®
Alginate CH 1000

Achieve higher yield in white cheese products

without compromising flavor or texture

In the highly competitive market of white cheese, manu- Your Business Your Product Our Proven
facturers are continuously challenged to lower their costs Gains Benefits Solutions
to make food more affordable for the end customer. Yield increase of Obtained by protein
cheese production reduction, thereby
decreasing in raw
VIVAPUR® Alginate CH 1000 is especially designed to material costs.
overcome challenges such as high raw material cost, Cost reduction of No negative impact
inconsistent protein quality and customer affordability. 5-15 % of total on taste or organo-
recipe leptic properties of VIVAPUR®
® the cheese. Alginate CH 1000
VIVAPUR Alginate CH 1000 extends the yield of white
Maintain same Delivers a firm con-
cheese products by decreasing the protein content brand image sistency in spite of
without compromising the final taste, resulting in typi- increased moisture
cal cost savings of the final product of 5 to 15 percent. content.
Suitable to use in Disperses easily.
a cheese plant Swells and absorbs
Whether you use recombination or ultra-filtration tech- water without gelling.
niques in your white cheese manufacturing processes, No impact on
VIVAPUR® Alginate CH 1000 is easy to add directly cheese coagulation.
Tab. 1 Your gains and benefits
without any additional processing time and equipment.
Ultimately the firmness and structure of the cheese
remains unchanged, ensuring a high quality product
that matches the taste of standard white cheese.

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 VIVAPUR ® Alginate CH 1000

Color Ingredients [%]

12.0
Rancidity Stiff texture, Water 61.09
10.0 sight
8.0 Butter Oil 21.00
6.0 Firmness
Salty in mouth Milk Protein 70 3.41
4.0 (teeth)
Skimmed Mild Powder 9.40
2.0
0.0 Firmness VIVAPUR® Alginate CH 1000 0.10
Milk / in mouth
Cream (tongue) DMG (distilled monoglycerides) 0.15
Natamycin 0.002
Gritty Salt (Sodium Cloride) 2.50
Acidic mouthfeel
Moisture Rennet 0.03
Coating / before
Sticky in mouth chewing Calcium Chloride Dihydrat 0.02

Reference, 8 % Protein
GDL (Glucono-delta-lacton) 2.30
5.5 % Protein, 0.1 % VIVAPUR® ALGINATE CH 1000 Total % 100.00
Graph. 1 Flavor evaluation Tab. 2 Standard low protein formulation

450
376
400 350
350

300 276
gkm2

250

200

150

100

50

Reference 8 % Protein 5.5 % Protein, 5.5 % Protein, 0.1 %

no stabilizer CH 1000
2
Force 1 (g/cm )
Graph. 2 Firmness, texture analyser

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In-house research and development,
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application know-how
Quality manufacturing according to ISO 9001

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Perfect as a stabilizing, thickening or gelling agent,

the VIVAPUR® Alginate range can help you achieve
consistency in fruit fillings, cream fillings, dairy pro-
ducts, spreads and more.

Contact us
Product information – Samples –
Formulations – Application support
LM0044_GB_V1_0.51906KE

www.jrsfood.net
WORLDWIDE HEADQUARTERS
J. RETTENMAIER & SÖHNE Fibers designed Business Unit Food
GMBH + CO KG by Nature 73494 Rosenberg (Germany)
Tel:+ 49 7967 152-332
food@jrs.de · www.jrs.de