IMAC has extended its research to the post production of cheesemaking, focusing on the problems faced in the storage and transportation of shredded cheese products. Started in 1990, IMAC’s Shred Division has since sold millions of pounds of its Anticaking powders, and has been acclaimed as a global success and breakthrough for the shredded cheese industry.
IMAC’s Anticaking Agents are non-cellulose, all natural products which are used for the prevention of clumping and the improved application of shredded cheeses. What makes our patented systems so unique and different from Cellulose-based Anticaking Agents is the following:
IMAC Anticaking Agents are made from either corn or rice flour; this provides a strong nutritive value, whereas cellulose is made out of wood chip material and has no nutritive value.
IMAC OXY-OUT, a special blend Anticaking Agent, has dual control measures of yeasts and molds, namely a) Oxygen Scavenger- produced by the addition of glucose oxidase enzymes, and b) the flavorless and odorless Organic Acid produced by a uniquely balanced bacterial system. Cellulose Agents cannot support such systems.
Shredded cheeses treated with IMAC Anticaking Agents display far better bake characteristics on pizza than cheeses treated with cellulose, displaying better melt and stretch.
IMAC Anticaking Agents are manufactured by spray drying, which ensures a smooth, free flowing product and achieves low microbial counts with desired moisture in every batch produced.
All IMAC Anticaking products are non allergenic, and are less dusty compared to cellulose. This ensures a safe and controlled work environment with significantly reduced lung and throat irritation.
For use in coloured cheeses, the colors used in OXY-OUT Color Anticaking Agent are uniform and do not fade, whereas colored cellulose product fail to retain their original color.
Possibly the greatest attribute and difference of IMAC’s Anticaking Products from other Cellulose Agents is its price! IMAC’s Anticaking Agents, while providing the highest and most innovative product available, maintains prices lower than its competitors.
As aforementioned, IMAC Anticaking Agents are available in both plain white and colored varieties, can be specified to be rice flour based or corn flour based, and can be fortified with the OXY-OUT anti-mycotic system. All ingredients are food grade, and are processed, stored, and distributed from several of IMAC’s own state of the art facilities. This allows us to give our customers complete flexibility, permitting short notice orders, immediate technical support, and timely distribution.
IMAC has also extended its Anticaking Product Line by introducing new Flavor Anticaking Agents and Flavor Extenders, which can be used to either support or enhance the shredded and grated cheeses’ natural indigenous flavoring. Flavors such as Parmesan, Romano, Cheddar, and Butter are available, and can be tailored to our customer’s specifications for intensities of the flavoring. The Flavor Extenders, used for grated cheeses, are added directly to the cheese to immediately enhance both the flavor and body of the cheese product after grating. Customers who use the Flavor Extender systems have praised the resultant quality of their final products, noting improved flavor development and better overall performance.
All Anticaking Products are Quality Assured and Laboratory Checked by both our US Government Approved in-house labs and independent labs.
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