Offering products that contribute to a creamy mouthfeel, robust flavor and controlled syneresis, J. Rettenmaier USA produces ingredients that customers can add into their food products, including cheeses. Incorporating VIVAPUR Pectin in a stirred yogurt increases viscosity while enhancing mouthfeel and controlling syneresis. Using VITACEL Citrus Fiber in fruit preps provides a clean flavor release and creamy texture. In addition to citrus fiber and pectin, JRS also produces dietary fibers, alginates and modified cellulose products.

IFPC is a supplier for processed cheese manufacturers, offering a comprehensive range of key ingredients. The company’s portfolio includes essential preservatives such as sorbic acid and potassium sorbate, known for effectively inhibiting mold and yeast growth, thereby extending the shelf life of processed cheese. The company also offers high-quality citric acid, serving a dual purpose by enhancing flavor and acting as a preservative through pH regulation. For optimal texture and stability, its sodium stearoyl-2-lactylate (SSL) is a preferred emulsifier, ensuring a smooth and consistent product, the company says.