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International Media and Cultures, Inc.


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Yield Enhancing Products

Product Lines

Cultures and Starters
 
American Cheese Cultures and Starter Media
Italian Cheese Cultures and Starter Media
Spanish Cheese Cultures and Starter Media
Soft Dairy and Swiss Cheese Cultures
Functionality Supplements (ENHANCE Secondary Starter)
Milk Silo Culture
 
Anti-Caking Agents
 
Starter Flavor Culture Powder for Grated Cheeses
 
Co-Pack and Private Label
 

Consulting, Training and Technical Support

Contact


Anti-Caking Agents
 
IMAC was the first company in the industry to receive a patent for utilizing rice, corn or potato to produce superior anti-caking agents. For over a decade we have manufactured our own spray-dried anti-caking products and maintain the absolute highest standard of quality, price, and on-time delivery.

IMAC also specializes in granular, colored, calcium-fortified and flavored anti-caking agents for cheese like Cheddar, Provolone, Parmesean, and Romano.

Advantages of General Purpose Anti-Caking Agents for the Cheese Industry:
 
•Can be used in any type of cheese products.
 
•Excellent flow properties.
 
•Significantly reduces or eliminates yeast and mold problems.
 
•Less dusty in the work environment.
 
•Good for the health of production employees.
 
•Excellent track record for the past 12 to 15 years in the U.S. and European markets.
 


For a complete listing of IMAC's Anti-Caking products, please click here.

For detailed information on IMAC's Anti-Caking products, and an image of pizza baking tests please click here.



IMAC Anti-Caking Agent Advantages and Attributes
Anti-Caking Agents for Italian Cheeses:

All natural and wholesome food-based ingredients like corn flour (non-allergen according to FDA) are used in the formulations.

Less dusty compared to any other product on the market.

No moldy appearance on cheese.

Dual Functionality - In addition to providing optimal anti-caking functionality, IMAC Anti-caking Agents will have less burn when the cheese is baked, and will provide a desirable sheen, overall excellent melt characteristics and appearance.

Less gritty mouth-feel, cheeses employing IMAC Anti-caking Agents will have a soft bite to them.

Safe and suitable levels of IMAC Anti-caking agents can be used as per requirements.

Yeast and molds are better controlled with IMAC Anti-Caking agents.

Does not stick to equipment surfaces and does not settle to the bottom of the bag, due to the nature of the ingredients and its process.

Patented (US patent No.5626893). IMAC will provide indemnification to the end user, with regard to non-infrigement of other patents.

Highly economical considering the various benefits that a company can derive versus other anti-caking agents on the market.

Conforms to the Code of Federal Regulations of the U.S. Food and Drug Administration (FDA letter can be provided).
Anti-Caking Agents for American Cheeses:

Uniformly colored anti-caking agent blends well with colored cheeses such as colored cheddar.

Does not alter the flavor of the cheese.

No moldy appearance on cheese.

Yeast and molds are better controlled with IMAC Anti-Caking agents.

Less gritty mouth-feel, cheeses employing IMAC Anti-caking Agents will have an improved dairy note to them.

Safe and suitable levels of IMAC Anti-caking agents can be used as per requirements.

Does not stick to equipment surfaces and does not settle to the bottom of the bag, due to the nature of the ingredients and its process.

Updated September 2009. | © 2008 IMAC, Inc. All rights reserved. | imac@earthnet.net