Emulsifying salts products

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. 

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

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... 

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

An early application for the propionates was that of dipping Cheddar cheese in an 8% propionic arid solution, This increased mold-free life by 4 to 5 times more than when no preservative was added. For pasteurized process cheese and cheese products, propionates can be added before or with emulsifying salts. Research has indicated that propionate-treated parchment wrappers provide protection for butter. 

Increasing the degree of emulsification of fat in pasteurized processed, and analogue, cheese products (by selective use of emulsifying salts and extending the duration of processing) also leads to a marked reduction in flowability (Rayan et al., 1980) and loss of fluidity, as reflected by a decrease in the loss tangent (tan 8) at 80°C (Neville, 1998). 

Classification of Processed Cheese Products Manufacturing Protocol Principles of Manufacture of Processed Cheese Structure Formation on Cooling Properties of Emulsifying Salts... 

PROPERTIES OF EMULSIFYING SALTS FOR PROCESSED CHEESE PRODUCTS"... 

The practical consequences of hydrolysis include variations in the functionality of the emulsifying salt blend with processing conditions, an increased propensity to precipitation of dodecahydrate disodium orthophosphate (Na2HP04 I2H2O) on product storage (Scharf and Kichline, 1969) and labeling difficulties in relation to declaration of emulsifying salts used. 

Potassium lactate, sodium lactate, and calcium lactate are the neutralized salts of LA. Potassium lactate is used in many fresh and cooked meat products for shelf life control, color preservation, and reduction of sodium content. Sodium lactate has a mild saline taste and is therefore suitable for flavor enhancement in meat products. Sodium lactate is being produced in solution as well as dry. Calcium lactate is popular for fortification and improved texture in emulsified meat products like frankfurters. Ready-to-eat meat and poultry products commonly contain sodium or potassium lactate to control Listeria monocytogenes. LA is also present in wheat beers, especially lambic, due to the activity of Pediococcus damnosus. 

The addition of phosphates (polyphosphates) to food affects the hydration of proteins and polysaccharides and their colloidal properties. It is used to increase the water-holding capacity (WHC) capacity, sometimes referred to as water-binding capacity (WBC) when water is added to cured meat and certain meat products. Phosphates also provide the appropriate texture to processed cheeses made from traditional cheese and emulsifying salts, often with the... 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

All lnaphthalenesulfonic Acids. The aLkyLnaphthalenesulfonic acids can be made by sulfonation of aLkyLnaphthalenes, eg, with sulfuric acid at 160°C, or by alkylation of naphthalenesulfonic acids with alcohols or olefins. These products, as the acids or their sodium salts, are commercially important as textile auxiUaries, surfactants (qv), wetting agents, dispersants (qv), and emulsifying aids, eg, for dyes (qv), wettable powder pesticides, tars, clays (qv), and hydrotropes. 

Cosmetics and Personal Care Products. Alkanolamines ate important taw materials in the manufacture of creams (95—97), lotions, shampoos, soaps, and cosmetics. Soaps (98) formed from triethanolamine and fatty acids ate mild, with low alkalinity and excellent detergency. Triethanolamine lauryl sulfate is a common base for shampoos (99—101) and offers significant mildness over sodiumlauryl sulfate. Diethanolamine lauryl sulfate and fatty acid soaps of mono- and trietban olamine can also be used in shampoos and bubble bath formulations. Chemistry similar to that used in soluble oils and other emulsifiers is appUcable to cleansing creams and lotions (102,103). Alkanolamides or salts ate added to the shampoo base to give a smooth, dense foam (104). 

The most commonly used emulsifiers are sodium, potassium, or ammonium salts of oleic acid, stearic acid, or rosin acids, or disproportionate rosin acids, either singly or in mixture. An aLkylsulfate or aLkylarenesulfonate can also be used or be present as a stabilizer. A useful stabilizer of this class is the condensation product of formaldehyde with the sodium salt of P-naphthalenesulfonic acid. AH these primary emulsifiers and stabilizers are anionic and on adsorption they confer a negative charge to the polymer particles. Latices stabilized with cationic or nonionic surfactants have been developed for special apphcations. Despite the high concentration of emulsifiers in most synthetic latices, only a small proportion is present in the aqueous phase nearly all of it is adsorbed on the polymer particles. 

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