Replace casein with exceptional gel strength and high meltability

SWELY GEL KF 60 is the new innovative starch from Lyckeby that bring cost reductions and improved meltability in pizza topping.

The functional properties of SWELY GEL KF 60 have been created using a patented, environmentally friendly and resource-efficient technology. The starch has a clean label declaration which also makes it favorable in a declaration perspective.

SWELY GEL KF 60 replace casein partly or fully and build a firm cheese at low dosage. The starch is very efficient creating high gel strength which means the total quantity of starch in a recipe can be reduced, leading to beneficial cost savings for cheese manufacturers. The excellent innovation is the meltability, where SWELY GEL KF 60 provide a significantly increased meltability compared with commonly used starches for processed cheese. Meltability is crucial in many different food products where processed cheese and plant-based cheese is an important ingredient.

Lyckeby’s R&D team provide application expertise and knowledge within processed cheese applications to bring your next project to success. Don’t hesitate to get in touch!