Plant-based cheese is difficult to formulate because the casein network that naturally creates structure, elasticity and melt is absent. Starch, protein, fat, water and emulsification therefore have to work together to recreate the expected cheese experience.

PerfectaSOL^® combines potato starch and potato protein functionality to help create structure, binding, emulsification and mouthfeel in plant-based cheese.

Depending on the application, PerfectaSOL^® can support:

• Stretch and melt in pizza-style toppings 
• Firmness and elasticity in sliceable products 
• Smoothness in spreadable cheese alternatives 
• Crumbly structure in feta-style products 
• Firm texture in hard and parmesan-style alternatives 
• Neutral flavour and a white appearance