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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
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- 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).
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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.
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