Food colloids processed cheese

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... 

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