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JOHA® Specialties Ingredients Supplier

JOHA® specialties ingredients improve the quality of dairy and beverage products, including processed cheese, yogurt, dairy-based beverages, soy milk, and much more. Each blend of JOHA® is tailored for specific food-quality applications or processes, mainly to add stability to dairy and dairy-based products through highly effective and efficient emulsification. For example, JOHA® emulsifying salts have been used for producing processed and fresh cheese preparations to deliver the expected texture and melt. These ingredients are perfect for the dairy industry.

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Benefits of JOHA®

JOHA® ingredient blends are all gluten-free and non-GMO. They offer a wide range of benefits and advantages, including the following:

  • Enhances texture and firmness
  • Improves flavor of the final product
  • Controls viscosity and improves melt during heating
  • Improves food stability
  • Improves moisture retention
  • Reduces sodium
  • Emulsification
  • Protects proteins during cooking
  • Prevents protein coagulation and precipitation
  • Reduces cost
  • Stabilizes color development
  • Protein extraction
  • Increases yield
  • Improves solubility
Dairy Products for JOHA Food Additive

Applications For JOHA®

JOHA® has a wide variety of beverage and dairy applications that create high-quality food products with many functional and economical advantages and benefits.

  • Processed Cheese
  • Yogurt
  • Protein Beverages
  • Dips
  • Desserts
  • Cream Cheese
  • Plant-Based Milk
  • Plant-Based Creamers
  • Sauces
  • UHT Milk
  • UHT Creamers
  • Condensed Milk
  • Evaporated Milk
  • Soups (Dairy-based)
  • Sauces (Dairy-based)
  • Dips
  • Milk-based Beverages

Types And Benefits Of JOHA®

JOHA® blends offer a wide range of troubleshooting capabilities, including texture, melting properties, moisture, slice elasticity, and more. They enhance food diary-based food and beverage products to ensure the high-quality products that customers expect.

See below for a few of the many specialty blends that are designed to address the applications of the dairy industry:

Joha® S9 is used for the manufacturing of dairy-based spreads, sauces and soups, and for spreadable and firm processed cheese. Due to its unique reactions with protein (including but not limited to casein and whey protein) it can add emulsion stability and improve the texture of a wide variety of dairy products. In UHT and retort systems it increases the heat stability of dairy products. It can also be used in dry blend formulas.

  • Used to help produce softer cheeses
  • Enhances the melt and stretch of final product
  • Helps with anti-fouling and the preventing the germination of spores

Emulsifying and stabilizing salt for processed cheese and related food products.

  • Low pH makes it ideal for stabilizing sour cream, cream cheese-type products, and acidified dips
  • Reduces syneresis
  • Prevents coagulation and controls viscosity during heating process
  • Improve the texture of processed cheeses and cream-based sauces and dressing
  • Helps prevent anti-fouling

This product can be used as buffering blend which will help maintain the pH of the product throughout shelf life. It is used in processed cheese and sauces. It helps with slicability, shredability, meltability, and texture

Joha SK75 helps in Sodium reduction and can be used to replace sodium phosphates. The low sodium blend of potassium phosphates and sodium phosphate used to replaced sodium phosphates and sodium citrates. The Joha SK75 is commonly used to stabilize and emulsify process cheese spreads, sauces and beverage products. It contains 60-70% less sodium than comparable sodium-based salts allowing for a significant sodium reduction in the finished product.

Emulsifying and stabilizing salt for processed cheese and related food products.

  • Improves food texture and stability
  • Helps buffer the pH and interacts with milk proteins to promote emulsification
  • Helps regulate acidity
  • Prevents feathering and fat separation of non-dairy coffee creamers
  • Prevents coagulation and controls viscosity during heating process

This is a stabilzier for the manufacturer of UHT - beverages, coffee drinks, and dry beverage blends. Joha TC binds free acids and, therefore, stabilizes ph-value during manufacturing process

This product is recommended for the production of high-moisture block processed cheese, in particular when natural cheddar cheese is used as the raw material. The finished product will be melt-resistant.

A Dipottasium phosphate that is an excellent highly soiuble buffer for casein based coffee creamers. The use of DKP stabilzies the protein layer around the fat droplets, thus prevents snyersis and curdling of the protein when added to hot, acidic coffee or tea. It also helps in proces cheese products by buffering the pH and interacting with milk proteins to promote emulsification. 

Why Choose Ettlinger

serving you since the beginning of the 20th century

Ettlinger Corporation offers an extended line of phosphates for companies to improve their product performance. As the markets get more and more competitive, we have the ingredients to push your product to the top. Contact us for more information about our high-quality JOHA® blends!

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Phosphate Markets

With our wide variety of phosphates combined with our experienced staff, we will be able to meet whatever your market needs are. Our phosphates are used in a wide range of markets including:

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