Processed emulsifying salts

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). 

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)... 

Table 10.10 General properties of emulsifying salts in relation to cheese processing (from Fox et al 1996a,b)...

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). 

Caric, M., Gantar, M., Kalab, M. 1985. Effects of emulsifying salts on the microstructure and other characteristics of process cheese - a review. Food Microstruct. 4, 297-312. 

Citrate salts have long been used in the processed cheese industry as "emulsifying salts," and there is still interest in the mechanism of their action. Shirashoji et al. (2006) examined the effects of trisodium citrate on the properties of processed cheese. Increasing concentration of sodium citrate decreased the size droplets of the cheese. This effect is typical when emulsifying properties of a system are improved. This is expected as the complexation of calcium by citrate causes dissociation of the casein micelle, making the casein more available for emulsifying fat droplets. This possibly contributed to the reinforcement of the structure of the processed cheese. 

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"... 

GENERAL PROPERTIES OF EMULSIFYING SALTS IN RELATION TO CHEESE PROCESSING"... 

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. 

While the effect of emulsifying salts per se on the flavor of processed cheese is difficult to quantify because of the influence of the many processing conditions thereon, it is generally recognized that sodium citrates impart a clean flavor while phosphates promote off flavors such as soapiness (in the case of orthophosphates) and bitterness (Templeton and Sommer, 1936 Scharf, 1971 Meyer, 1973 Price and Bush, 1974). Potassium citrates also tend to cause bitterness (Templeton and Sommer, 1936). 

Gupta, S. K., Karahidian, C., and Lindsay, R. C. (1984). Effect of emulsifier salts on textural and flavour properties of processed cheeses. J. Dairy Sci. 67, 764-718. 

Buchheim, W. and Thomasow, J. 1984. Structural changes in cream cheese induced by thermal processing and emulsifying salts, North Eur. Dairy J., 50, 38 4. 

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