ADEG is a supplier of products in the pharmaceutical chemical and food-dietetic sectors and is involved in sale and production of emulsyfing salts.

The task of emulsyfing salts, in the preparation of processed cheeses, is essential and allows, as
main characteristic, to inactivate calcium bridges, which determine the stability and structure of the lattice
casein in the natural cheese gel, through their metal sequestering power, particularly the
soccer.

In essence, the main role of the emulsyfing salts is to increase the emulsifying capacity of the
cheese proteins by removal of calcium salts from the casein lattice.
The function of melting salts also possesses secondary characteristics, such as:

• peptization and solubilization of the cheese protein system;
• the hydration and solubilization of dispersed proteins;
• fat emulsification and emulsion stabilization;
• the correction and stabilization of pH.

Emulsyfing salts based on phosphate mixtures with different degrees of polymerization are best suited to perform all the properties described so far. To accommodate the need of processed cheese manufacturers, ADEG makes available its series of melting salts called FONDEX.

Block or cut cheeses:

• FONDEX CT3: phosphate based on sodium citrate;
• FONDEX AC: citric acid-based acidity corrector;
• FONDEX B4: phosphate that partially replaces citric acid or citrate.

Melted and spreadable cheeses:

• FONDEX AT/90: phosphates indicated for production of spreadable processed cheese and creams.

Processed cheeses in general - pH correctors.

• FONDEX P/65
• FONDEX P/10
• FONDEX B/85

ADEG is a product supplier in the pharmaceutical chemical and food-dietetic industry and is engaged in the production and sale of emulsyfing salts. The emulsyfing salts we supply is of high quality and purity to meet our customers expectations.