Processed products emulsifying salts

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. 

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... 

The choice of coagulant for breaking of the emulsion at the start of the finishing process is dependent on many factors. Salts such as calcium chloride, aluminum sulfate, and sodium chloride are often used. Frequentiy, pH and temperature must be controlled to ensure efficient coagulation. The objectives are to leave no uncoagulated latex, to produce a cmmb that can easily be dewatered, to avoid fines that could be lost, and to control the residual materials left in the product so that damage to properties is kept at a minimum. For example, if a significant amount of a hydrophilic emulsifier residue is left in the polymer, water resistance of final product suffers, and if the residue left is acidic in nature, it usually contributes to slow cure rate. 

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