The tried-and-tested JOHA® emulsifying salts have been produced and sold all over the world for more than 70 years, the corresponding SOLVA® salts have been well-known for more than 50 years. Both brands have gained a unique international reputation. During this period BK Giulini / BU-FOOD has acquired a considerable knowledge on the use and function of JOHA® and SOLVA® in the complex technology of processed cheese making. In BK Giulini / BU-FOOD special training courses are arranged for technicians from Germany and abroad.

When heating cheese which has more or less strongly degraded protein and fat membranes, a separation of fat (on the surface), water and protein (on the bottom) will happen immediately at temperatures above 60 to 65ºC.

To achieve a smooth and homogeneous consistency without separation of fat, water and protein when taking ripened cheese as raw material, one obviously needs an emulsifier to bind free fat. A good dispersion and dissolution of the proteins in products with high solid content are achieved by dosaging additional water.

It is well-known, that casein molecules behave like „natural emulsifiers“. This functionality is lost in natural cheese because of calcium bridges. To re-install the natural emulsifying capability of casein molecules the calcium ions in the cheese have to be exchanged. JOHA® and SOLVA® emulsifying salts meet these requirements.

JOHA® – SOLVA®

Emulsifying Salts for the Manufacture of:

— Processed Cheese / Processed Cheese Preparations

— Imitation Cheese / Cheese Analogues

— Imitation Mozzarella Cheese

— Block Processed Cheese— Processed Cheese Slices

— Processed Cheese Preparations from Fresh Cheese

SOLVAROM® – SOLVAPHOS® – TAROMA®

Cheese flavors, emulsifying salts with Smoked Flavor, Smoke Flavors and other flavors, which improve the taste profile of processed cheese or fresh cheese preparations.