Address: Westbahstrasse 5/9, 1070, Vienna, Austria Phone: (+43) 01-9430308 (+43) 01-9430309 Email: office@hanit-co.com
A new character to your recipe management
Hanit guar gum is used in cheese production as an excellent stabilizer and binder for hard cheeses and provides firmness and stability to soft cheeses. It also provides the cheese with a good texture and creamy appearance and supports it to remain consistent in texture and leaves its taste unchanged.
Hanit xanthan gum increases the release of fragrance, provides a delicate and fresh taste in cheese. It also improves the stability of cheese emulsion as well as physical and organoleptic characteristics of it.
Hanit CMC is used in the cheese industry to improve different cheese properties. It functions as a thickener and makes the cheese keep the uniform flavor, concentration and its texture.
Hanit Carrageenan is considered as an effective inclusion in cheese production which improves cheese structure and other features such as; easy slicing and grating which plays an important role in costumer’s satisfaction. A tiny amount of it enhances cheese firmness and keeps its structure so well after cheese curd heating process. By using a certain amount of our carrageenan and temperature treatment the cheese yield and whey protein recovery is dramatically improved which is favorable among cheese manufacturers. Hanit Carrageenan is a great help to keep the organoleptic and structural values of fat free cheese while stabilizing the structure in cheese like products and replacing casein in cheese imitations.