Pizza cheese stabilizer

Increasing elasticity, improving grateability, no water and oil leakage after baking, providing desired flavor and taste, reducing price of the product, uniform texture, and fat absorption in the product texture are advantages of using stabilizers.

In general, two types of pizza cheese are produced in Iran; The first type is mozzarella, which is actually the original pizza cheese, and the second type is processed pizza cheese, in which the fat and protein used are of dairy origin (such as butter oil, casein, and caseinate); however, in its vegetable type, fat is of vegetable origin and protein is of dairy origin. This stabilizer is prepared in such a way that provides a lot of elasticity in cheese during pizza baking, and provides much desired smooth, soft, and elastic texture during baking in the oven.

Mozzarella cheese is one of the most important products of Pastafina family, the origin of which is in southern Italy. In Italian language, soft and stretchy cheese are called Pastafina. The difference between this type of cheese and processed cheese is in its production process (the use of primary cheese or a mixture of several types of cheese). In fact, the processed cheese is produced from mixing one or more different types of cheese (with different ripening degrees) with primary cheese as the main ingredient, adding permitted emulsifiers, and heating the mixture in appropriate conditions (stirring and obtaining a uniform mixture).

The full specification is in the technical sheet below.