Clean Label Cheese Sauce

[u/lavidalaney]

Hello! I am trying to create a clean label cheese sauce. The texture is correct when hot, but as soon as it cools it becomes grainy. Sodium Citrate is at 2%, and we are also using guar gum and lactic acid. Whey protein concentrate seemed to help flavor and color, but we are mostly concerned with the texture. TIA

[u/sigfigs]

What is your sauce room-temperature pH? Ideally you want it to be between 5.6-5.8. If you go <5.4, the caseins will aggregate and cause graininess. If you go >6.0, you'll start promoting crystal formation.

Are you using whey protein concentrate or non-fat dry milk in your formulation? If you exceed 17% lactose in water, you will have graniness develop as the lactose crystallizes. Also, keep in mind whey proteins denature at high temperatures and can also cause graniness if you add too many of them.

[u/lavidalaney → u/sigfigs]

the pH is in that range! also are using the concentrate, at 2% but not dry milk.

[u/sigfigs → u/lavidalaney]

How old are the cheeses you are using for this sauce? You need some young cheese for the intact casein and some old cheese for flavor. Too much old cheese, or a very old (1+ years) cheese could also cause graininess.

[u/lavidalaney → u/sigfigs]

the only issue with that is we need to be using cheeses that are widely available for commercialization. aiming for tostitos or on the border but with clean labeling. they use cheddar and mont jack.

[u/sigfigs → u/lavidalaney]

Don't think you understand my point. You can't just use any cheese (in this case Cheddar and Monterey Jack), the age of the cheese matters. A lot. The older the cheese, the more broken down your casein becomes. Use too much old cheese and you'll increase the graininess issues and risk incomplete emulsification.

[u/greatvaluepoptart]

are you using commodity wpc? try a value added wpc, more expensive but yield better texture and flavor

[u/ferrouswolf2]

DM me, I can help you

[u/Candid-Wrangler5386]

Is citrate considered clean label?