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Salt, emulsifying

Pasteurized Process Cheese. Sodium citrate is used in pasteurized process and sHced cheese as an emulsifying salt to stabilize the water and oil emulsion and improve process cheese body and texture (64). [Pg.185]

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. [Pg.193]

Cavalier-Salou, C. and Cheftel, J. C. (1991). Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. /. Food Sci. 56, 1542-1547. [Pg.196]

Emulsifying salt Substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components... [Pg.250]

Emulsifier/plasticizer, dispersing agent, surface active agent, surfactant, wetting agent Emulsifying salt/melding salt, sequestrant... [Pg.252]

Emulsifiers and emulsifying salts substances that modify surface tension in the component phase of an emulsion to establish a uniform dispersion or emulsion. [Pg.42]

Pasteurized processed cheese =S43 >41 As for pasteurized blended cheese, but with the following extra optional ingredients emulsifying salts (sodium phosphates, sodium citrates 3% (w/w) of finished product), food-grade organic acids (e.g. lactic, acetic or citric) at levels such that pH of finished product is > 5.3... [Pg.341]

Table 10.9 Properties of emulsifying salts for processed cheese products (from Caric and Kalab, 1987)... [Pg.344]

Group Emulsifying salt Formula Solubility at 20°C (%) pH value (1 % solution)... [Pg.344]

Table 10.10 General properties of emulsifying salts in relation to cheese processing (from Fox et al 1996a,b)... Table 10.10 General properties of emulsifying salts in relation to cheese processing (from Fox et al 1996a,b)...
Emulsifying salt Structure-building, Structure-building, Creaming, e.g. low and... [Pg.345]

Rennet casein Emulsifying salt Other ingredients Water... [Pg.346]

See other pages where Salt, emulsifying is mentioned: [Pg.443]    [Pg.444]    [Pg.445]    [Pg.313]    [Pg.14]    [Pg.20]    [Pg.25]    [Pg.25]    [Pg.251]    [Pg.252]    [Pg.256]    [Pg.258]    [Pg.259]    [Pg.263]    [Pg.263]    [Pg.264]    [Pg.265]    [Pg.265]    [Pg.265]    [Pg.269]    [Pg.269]    [Pg.270]    [Pg.270]    [Pg.270]    [Pg.270]    [Pg.270]    [Pg.270]    [Pg.274]    [Pg.275]    [Pg.279]    [Pg.279]    [Pg.280]    [Pg.281]    [Pg.281]    [Pg.281]    [Pg.340]    [Pg.343]    [Pg.346]   
See also in sourсe #XX -- [ Pg.250 , Pg.252 , Pg.256 ]

See also in sourсe #XX -- [ Pg.216 ]

See also in sourсe #XX -- [ Pg.39 , Pg.263 , Pg.267 , Pg.268 , Pg.269 , Pg.270 , Pg.271 ]

See also in sourсe #XX -- [ Pg.263 , Pg.267 , Pg.268 , Pg.269 , Pg.270 , Pg.271 ]



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Cheese emulsifying salts

Emulsifying salts products

Processed emulsifying salts

Processed products emulsifying salts

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