Improved Flowability for grated Cheese

Grated cheese must remain free enough to dose and distribute while its surface moisture and fine particles can promote clumping during handling. An anti-caking or carrier system therefore needs to be assessed through powder flow, clump formation and dosing behaviour under the intended storage and process conditions.

What can we help you achieve?

• Better flowability
  Good flow keeps grated cheese easier to dose, transfer and pack throughout production.

• Shelf-life extension
  A more stable product can extend the useful quality window and reduce early texture deterioration.

• Product stability
  Greater stability can reduce batch variation and support more predictable finished quality.

Our Recommended Ingredient Solution

• OryzaNAT R
  This ingredient can provide carrying and flow and stability and viscosity building in this formulation. Unlike pregelatinised rice flour, it is heat-treated without being pregelatinised, giving reduced microbial load, deactivated enzyme activity and lower moisture while retaining a native-flour format.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.