Analogue Cheese
Fosfa® Advanced Remelting and Stretchability Matrices
Analog Cheese and Functional Blends
In the industrial manufacturing of vegetable oil-based imitation (analog) cheeses, pizza mozzarella alternatives, and processed sandwich/hamburger slices, the primary process challenge is ensuring high meltability without oil-off or phase separation upon heating. The Fosfa® Analog Cheese series is engineered specifically to yield solid block formulations that withstand intense shredding and dicing processes while maintaining excellent melt uniformity.
These functional polyphosphate blends trigger superior stretchability—the single most critical quality benchmark in the pizza industry—ensuring the cheese forms long, continuous strings when baked. By cohesively cross-linking the vegetable proteins and lipid emulsions, they prevent the final matrix from burning, drying, or blistering in industrial ovens, delivering a flawless melting profile.
Analog Cheese Blends & Technical Specifications
Explore our industrial product matrix and technical parameters below:
| Product Code | P2O5 Content (%) | pH (in 1% Solution) | pH Shift | Ion Exchange Capacity | Cream Effect | Technological Application & Recipe Benefit |
|---|---|---|---|---|---|---|
| Cremosal TBS2 | min. 17.7% | 7.1 – 8.1 | +0.3 / +0.4 | Medium / Strong | None | Imparts outstanding shredding stability and precise sliceability to analog cheese blocks via a balanced alkaline shift and medium-to-strong calcium binding. |
| Syrofos FC-14 | min. 7.4% | 7.8 – 8.4 | +0.3 / +0.4 | Weak | None | Buffers pH without fatiguing the protein network via low ion exchange; prevents phase separation of plant lipids to guarantee a stable melting loop. |
| Syrofos FC-82 | min. 25.5% | 6.8 – 7.4 | +0.1 / +0.3 | Medium / Strong | None | The most widely utilized formulation in the analog cheese segment. Delivers exceptional elongation and continuous strings required for high-performance pizza toppings. |
