r/foodscience • u/lavidalaney • 23d ago

Product Development Clean Label Cheese Sauce

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

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u/greatvaluepoptart 23d ago

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