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Protein binder enzymes blend
Function
Crosslinks milk proteins to form a stronger gel, improving firmness/texture and water-holding, which can help reduce whey loss and improve yield.
CROSSLINK PANEER™ is a food-grade paneer binder developed to improve softness, firmness balance, moisture retention, and cutting performance in commercial paneer manufacturing. It helps control water separation (whey loss) during processing and storage, ensuring consistent paneer quality across varying milk conditions.
Designed for modern paneer plants, CROSSLINK PANEER™ acts as an effective paneer texture improver and yield stabilizer, reducing crumbling and breakage during cutting, packing, and transport. It supports uniform block and cube formation, improves handling strength, and delivers a soft yet firm bite preferred by HORECA and retail markets. Ideal for fresh and frozen paneer applications, CROSSLINK PANEER™ helps manufacturers achieve reliable texture, improved yield, and batch-to-batch consistency throughout the year.
CROSSLINK PANEER™ is a food-grade paneer binder and texture improver that helps achieve better softness, structure, and moisture retention in paneer.
It is used to improve protein binding, reduce defects like crumbly paneer, and deliver more consistent blocks/cubes with better cutting performance.
Yes. It helps improve water-holding capacity, which reduces whey loss during pressing, handling, and storage.
No—when used at the right dosage, it helps maintain a soft bite with controlled firmness (not rubbery). Dosage is optimized based on your process.
Yes. It improves cube strength and sliceability, and helps paneer maintain better integrity after handling and freezing/thawing.
Yes. It helps manage seasonal variations in SNF/fat and improves batch-to-batch consistency.
Dosage depends on:
Milk fat & SNF
No. It is designed to be neutral and does not interfere with paneer’s natural taste and appearance.
Yes, it is food-grade and suitable for commercial dairy processing when used as recommended.
Yes. Geocon Products provides trial guidance, dosage recommendation, and process optimization support to get the best results.
Texture & Structure
Controlled firmness without rubbery hardness
Smooth, consistent bite
Yield & Whey Control
Reduced whey separation during processing
Improved moisture retention for higher yield
Processing Advantages
Less breakage during cutting and packing
Uniform paneer blocks and cubes
Dosage depends on milk composition, process conditions, and desired texture.
100-200 grams of CROSSLINK PANEER for 1000 Litre of Milk
We support trials based on: