A64 Processed Cheese

Microcrystalline cellulose technology is also commonly used in the manufacture of reduced-fat processed cheeses, both slice and block forms, as shown in Table 7A.4. (FMC Corp., 1994d). Containing less than 1% fat compared with over 30% fat in many processed cheeses, Novagel™ replaces most of the functions of the fat globules. In addition to contributing a full-fat mouthfeel, body, and opacity, Novagel™ functions to break the elastic protein structure which tends to form in the absence of fat. By breaking

Table 7A.4 Use of Novagel™ RCN in a Low-Fat Processed Cheese Containing <1% Fat



Novagel™ RCN 10

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