Technical Guide on Cheese Coatings and Antifoaming Solutions
Concentrol expands its technical resources with a new white paper from the Food Processing Aids line, dedicated to cheese coatings and antifoaming agents. This publication brings together the company’s expertise in developing innovative solutions that improve efficiency, safety and quality in food manufacturing.
The document offers a comprehensive overview of cheese coating technologies, detailing their composition, application methods and benefits in the curing and preservation process. It also reviews the approved preservatives under EU Regulation No. 1333/2008, such as natamycin, sorbates and propionates, and explains how their combination can effectively prevent the growth of moulds and yeasts during cheese maturation.
The white paper further explores the microbiological testing conducted in Concentrol’s laboratories —from inhibition assays to the characterisation of mould species— which ensures that each formulation delivers maximum performance, safety and reliability.
“This publication reflects our ongoing commitment to research and to providing tailored, high-performance solutions for the food industry,” highlights the technical team of Concentrol’s Food Processing Aids Division.
A section of the document is also devoted to food-grade antifoaming agents, featuring the EMULTROL range and other formulations based on silicones, vegetable oils and polymeric compounds. These products are designed to control foam generation in various food processes, enhancing production efficiency while preserving the organoleptic properties of the final product.
With over 50 years of experience, Concentrol continues to strengthen its position as a technical partner for the food industry —offering innovation, quality and expertise to help customers achieve safer and more efficient processes.
Download the full white paper and learn more about Concentrol’s Food Processing Aids solutions.
