Cheese applications

Broad range of Avebe products enables customers to operate successfully in the processed cheese, cheese analogues and plant based cheese market.

Royal Avebe is a globally operating leading manufacturer of potato-based ingredients. Avebe’s products have been widely used in food, building, adhesives, paper and other industries for more than 100 years. The Avebe sales team in corporation with Avebe’s Innovation Centre can provide complete solutions for customers including quality and process improvement, cost saving, new product development and troubleshooting by using Avebe’s ingredients and technical support.

Cheese concepts
Avebe has developed a wide range of products and concepts for processed cheese, cheese analogues and plant based cheese applications based on native regular and waxy potato starches and modifications thereof, including acid degradation, oxidation, stabilization by etherificaition and esterification, crosslinking, hydrophobation by octenyl succinic anhydride modification, enzymatic modifications with amylase, pullulanase or amylomaltase, pregelatinization and combinations of such modifications, as well as  the combination of said potato starches with potato proteins. Typical commercial products such as PerfectamylTM Gel ACT, PerfectamylTM Gel EMP, PerfectamylTM Gel, PerfectamylTM Gel MB, PerfectamylTM Gel NF, PerfectagelTM MPT, PerfectagelTM 707, ElianeTM C100, ElianeTM C200, ElianeTM C300, ElianeTM MC160, PaselliTM MC150, are well-known in the processed cheese, cheese analogue and plant based cheese market for many years. In the last years the newly developed EteniaTM 457, EteniaTM 505, PerfectasolTM D500, PerfectasolTM D510 and PerfectasolTM D520 allowed customers to successfully develop clean label cheese products.

Processed cheese
For making processed cheese, 10 to 70% of the rennet casein/ caseinate can be replaced by the use of 5~30% of native potato starch and/or modified starches in combination with regular ingredients such as water, fat/oil, salt, including emulsifying salt. More in  particular PerfectamylTM Gel ACT, PerfectamylTM Gel EMP, PerfectamylTM Gel, PerfectamylTM Gel MB, PerfectamylTM Gel NF, PerfectagelTM MPT or PerfectagelTM 707 are applied for this purpose with or without the addition 0.1 to 3% Eliane MC160/Paselli MC150.

Plant-based cheese
Different kinds of plant based cheese products can be prepared using  8~35% native/modified potato starches in combination with other regular ingredients such as water, vegetable fat/oil, salt, flavor and coloring agent. In particular preferred products from the Avebe portfolio are PerfectamylTM Gel ACT, PerfectamylTM Gel EMP, PerfectamylTM Gel, PerfectamylTM Gel MB, PerfectamylTM Gel NF, PerfectagelTM MPT, PerfectagelTM 707, EteniaTM 457, EteniaTM 505, PerfectasolTM D500, PerfectasolTM D510 and PerfectasolTM D520  in combination with 0.1~3% Eliane MC160/Paselli MC150 and/or 0.1~5% potato protein or other natural/chemical emulsifiers.

A broad range of products for cheese applications in combination with strong application know how and industrial experience. Avebe cheese application specialists can help customers to select the right ingredients to develop tailor-made products suited for their market.

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