Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Abstract

A B S T R A C TDifferent hydrocolloids were examined as possible replacements for traditional phosphate-and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of <1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, K-carrageenan and L-carra-geenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) iccarrageenan or i-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.

Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

“…Also, guar gum behaves as active filler within the protein network, improving gel strength, by forming a continuous polysaccharide-rich phase of increased viscosity. On the contrary, fat has been shown to act as a lubricant because its increase led to softer processed cheeses [19,49,52]. Finally, rheological properties of PWC samples were positively, but not highly, correlated with moisture content.…”

“…Addition of hydrocolloids is gaining popularity in low-fat-and reducedfat processed cheese products, due to their ability to improve mouthfeel [11]. Some efforts on the replacement of traditional emulsifying salts by hydrocolloids have also been reported [19,20]. Guar gum, which is a non-gelling neutral polysaccharide composed of a linear (1 → 4)-β-Dmannan backbone with varying amounts of side chains, has been widely used as a food additive due to its high viscosity in aqueous media [21].…”

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

“…This is achieved in the presence of emulsifying salts using nondairy ingredients, along with continuous heating and mixing to produce a uniform structure (Byland et al, ). In the production of processed cheese, phosphate‐emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improve the product quality and also cost reduction, various types of hydrocolloids are used (Černíková et al, , ; Fernandez‐Juarez et al, ).…”

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

“…During the cooling process of processed cheese analogues, dynamic oscillatory rheometry was carried out using Bohlin Gemini equipment (Malvern Instruments Ltd., Malvern, UK) according to Černíková et al . (). The sample was cooled from 85 °C to 10 °C at a cooling rate of 2 °C per min.…”

“…The storage (G′) and loss (G′′) moduli were measured, and the complex modulus (G*) was calculated as a complex sum (Černíková et al . ). All samples were measured at least twice.…”