VIN’MELT
Natural replacement for melting salts
- Clean-label alternative
100% plant-based, replaces citrates and phosphates without labeling requirements - Stable texture & viscosity
Ensures a homogeneous, spreadable consistency - Extended shelf life
Reduced water activity inhibits microbial growth - Easy application
Effective at low dosage, process-safe integration


Description
With VIN’MELT, cheese manufacturers can produce processed cheese without label-declared melting salts. Plant fibers and algae stabilize the emulsion, bind water, and create a smooth, uniform texture. At the same time, VIN’MELT improves viscosity and extends shelf life. The result: process-stable cheese products with a natural composition.
Article number | 170650 |
Packaging | Bag |
Package size | 25 kg |
Form | Powder |
MOQ | 50 kg |
Suitable for these applications
Properties
Properties
Innovations
VIN’MELT – the alternative to conventional melting salts
Traditional melting salts such as citrates or phosphates stabilize emulsions chemically. VIN’MELT achieves the same effect through plant fibers and algae. Free water is bound, viscosity is increased, and a smooth, spreadable texture is created. Manufacturers benefit from stable processes, reproducible quality, and a clear clean-label declaration.
Declaration-friendly & plant-based
With VIN’MELT, manufacturers meet the demand for clean-label cheese recipes. The plant-based composition allows transparent labeling without artificial additives or legally required melting salts. This enables natural, declaration-friendly cheese products that can be safely integrated into existing production lines.
