Back in 1929, a patent was granted for the application of polyphosphates in processed cheese to Joh A. Benckiser. This is the origin of the brand name JOHA®.

Many people in the dairy industry are already familiar with this name from the world renowned book by Dr. Albert Meyer "Processed Cheese Manufacture", published in 1970. This book has since been revised and updated and is now available again for purchase.

JOHA® and SOLVA® emulsifiers as well as BEKAPLUS® and TURRISIN® stabilizers are based on proven formulations developed by our application laboratories.

For the dairy processor and related applications, our JOHA® emulsifying salts and BEKAPLUS® stabilizers have set quality standards for decades.

Due to their exceptional cost effectiveness, these emulsifiers and stabilizers are used around the world in products such as

• processed cheese
• puddings
• sour cream
• cheese and cream sauces
• milk-based beverages
• coffee creamers
• low pH dairy products
• yoghurt like products
• milk powders and cheese blends
• various dessert items
• refrigerated dips
• cream soups and chowders

JOHA® emulsifiers and BEKAPLUS® stabilizers are frequently used to solve problems relating to emulsion breakdown, water separation, protein precipitation, viscosity and texture control, shelf life extension and others. In fact many processors combine these products for added functionality.

Emulsifiers for processed cheese are usually selected by three criteria: the exchange of a certain quantity of protein-bound calcium for sodium, the need to correct the pH and the required "creaming" of the cheese product. The consistency of the finished cheese is greatly influenced by the pH. The right emulsifying salts provide proper pH control. It is also the emulsifying salt, which will influence the "creaming" characteristics of the processed cheese.

Nutritional beverages have become a staple in the food basket of athletes as well as many health conscious, active consumers. Appearance, mouth-feel and stability are essential features of nutritional beverages. Therefore the combination of ingredients and process technology must be carefully balanced to prevent protein sedimentation or whey separation. JOHA® salts and BEKAPLUS® stabilizers are very cost-effective helpers in the quest for better nutritional beverages.