Get Better Not Bitter With CrystalBan
Trial Design
Trial Design
30% reduced sodium Cheddar without and with CrystalBan compared to standard Cheddar
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CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Copyright © 2011 by
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Reduced Sodium
Don't forget that CrystalBan also improves the slicing, shredding, and handling characteristics
of Cheddar and Colby cheese
of Cheddar and Colby cheese
30% less sodium without bitterness
| 30% reduced Na | 30% reduced Na with KCl and CrystalBan | Standard Cheddar | |
| Sodium (Na) mg/100g | 472 | 485 | 681 |
| Potassium (K) mg/100g |
87 | 307 | 90 |
| pH | 5.01 | 5.18 | 5.22 |
| Moisture | 38.5% | 38.6% | 37.5% |
Cheeses:
> 30% reduced sodium Cheddar
> 30% reduced sodium Cheddar with CrystalBan™ and potassium chloride
> Regular Cheddar
Salt application was reduced from 2.75% to 1.40% of curd weight in the reduced sodium cheeses.
The Cheddar with CrystalBan had 1.0% CrystalBan and 0.6% potassium chloride added.
All three cheeses were manufactured in triplicate using a DVS mesophilic culture.
> 30% reduced sodium Cheddar
> 30% reduced sodium Cheddar with CrystalBan™ and potassium chloride
> Regular Cheddar
Salt application was reduced from 2.75% to 1.40% of curd weight in the reduced sodium cheeses.
The Cheddar with CrystalBan had 1.0% CrystalBan and 0.6% potassium chloride added.
All three cheeses were manufactured in triplicate using a DVS mesophilic culture.