Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese

Abstract

The objective of this study was to describe the dependence of textural properties (hardness, cohesiveness, and relative adhesiveness) of processed cheese spreads on the proportion of disodium phosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salts of polyphosphate in ternary mixtures of emulsifying salts. Sodium salts of polyphosphate with different mean lengths (n ≈ 5, 9, 13, 20, and 28) were used. Pentasodium triphosphate (PSTP) was used instead of TSPP in the second part of the study. Products with and without pH adjustment were tested (the target pH value was 5.60-5.80). Textural properties of the processed cheese were observed after 2, 9, and 30 d of storage at 6°C. Hardness of the processed cheese with a low content of polyphosphate increased at a specific DSP:TSPP ratio (~1:1 to 3:4). This trend was the same for all the polyphosphates used; only the absolute values of texture parameters were different. The same trends were observed in the ternary mixtures with PSTP, showing lower final values of hardness compared with samples containing TSPP. Hardness and cohesiveness decreased and relative adhesiveness increased in the samples with increased pH values and vice versa; the main trend remained unchanged.

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

“…Important food additives during the production of processed cheeses are emulsifying salts (usually the sodium salts of phosphates, polyphosphates, and citrates or their mixtures), which help the casein proteins emulsify the fat present, hydrate the free water, and participate in developing the final matrix of the product. Processed cheeses are directly consumed and are used as raw material for further processing in the industry and catering (Lee et al, 2003;Kapoor and Metzger, 2008;Nagyová et al, 2014).…”

“…(2) the composition of the raw material mixture (e.g., the type and degree of maturity of the natural cheese, the concentration and composition of the emulsifying salts, and the concentration and composition of the stabilizers), which to some extent determines the final parameters of the product quoted in (1); (3) processing parameters during production (especially the agitation speed, melting temperature, stirring time, and rate of cooling the melt); and (4) the storage conditions of processed cheeses (e.g., impermeability of the packaging, storage temperature, and length of the storage period; Lee and Klostermeyer, 2001;Dimitreli and Thomareis, 2004, 2007Kapoor and Metzger, 2008;Bayarri et al, 2012;Buňka et al, 2013Buňka et al, , 2014Nagyová et al, 2014;Shirashoji et al, 2016). During the storage period, especially within the first 14 d of cold storage, a further change in consistency, along with an increase in the rigidity of the processed cheeses, is to be expected (Buňka et al, 2013;Nagyová et al, 2014).…”

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

“…A certain food processor (universal kitchen machine) was used several times for the manufacture of different experimental spreadable PC formulations during the last years. All these formulations contained 2-3 g 100 g À1 ES (Weiserov a et al, 2011;Bunka et al, 2014;Hladk a et al, 2014;Nagyov a et al, 2014). TPA was performed in all studies, while a modified Schreiber test for measurement of meltability, and sensory analysis was only used in the last study.…”

Polyphosphatase PPX1 of <i>Saccharomyces cerevisiae</i> as a Tool for Polyphosphate Assay

“…The polyP/pyrophosphate mixture has been used commercially in fish fillet [35] and cheese [36] production. The enzymatic analysis shows that polyP makes no less than 10% of the phosphorus content in food samples ( Table 6).…”