Info

Source: Ref. 4, courtesy of Food Structure and Scanning Electron Microscopy.

Source: Ref. 4, courtesy of Food Structure and Scanning Electron Microscopy.

Cheese (Ca - paracaseinate)

Emulsifying agent (Ca sequestering agent)

heat agitation heat agitation

Processed cheese (Na - paracaseinate)

Figure 5. Chemical reaction by cheese processing.

for the cations and anions of melting salts is determined by the valency of these ions (4,5).

The main types and roles of emulsifying agents and their characteristics and possible combinations are discussed in detail elsewhere (3,5,32,33).

Generally, the application of polyphosphates yields processed cheese with superior structure and better keeping quality than other emulsifying agents. This may be due to their ability to solubilize calcium paracaseinate and sequester calcium. Pyrophosphates and, in particular, orthophosphates contribute undesirable sensory attributes to the processed cheese. Trisodiumcitrate appears to be as efficient an emulsifier as polyphosphates but lacks the bacteriostatic effect possessed by the polyphosphates.

Fantastic Organic Food Facts

Fantastic Organic Food Facts

Get All The Support And Guidance You Need To Be A Success At Utilizing Organic Foods. This Book Is One Of The Most Valuable Resources In The World When It Comes To Getting The Right Information About Eating Healthy With Organic Food.

Get My Free Ebook


Post a comment