Possibilities of use of adipic acid and its sodium salt for substitution of traditional emulsifying agents in processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509473" target="_blank" >RIV/70883521:28110/10:63509473 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Kyselina adipová a její sůl při produkci tavených sýrových výrobků

Original language description

The work dealt with replacing phosphate emulsifying agents by adipic acid and its sodium salt. Processed cheese is a source of calcium. A ratio of calcium and phosphorus can be up to 1:1.8-3.5. The optimal ratio is 1:1 because calcium is inhibited by redundant phosphorus in small intestine. Substitution of emulsifying salts may lead to higher absorption of calcium. Control samples received addition of 2.5 % (w/w) traditional emulsifying agents. Model processed cheese samples were assessed by sensory analysis after 14 days. Samples without emulsifying agents should be macroscopic homogeneous. Value of pH has influence on properties of the final product. pH was measured 14 days after processing. The sample with 1 % (w/w) sodium adipate was assessed as the best sample which was macroscopic homogeneous with pH 5.8.

Czech name

Kyselina adipová a její sůl při produkci tavených sýrových výrobků

Czech description

The work dealt with replacing phosphate emulsifying agents by adipic acid and its sodium salt. Processed cheese is a source of calcium. A ratio of calcium and phosphorus can be up to 1:1.8-3.5. The optimal ratio is 1:1 because calcium is inhibited by redundant phosphorus in small intestine. Substitution of emulsifying salts may lead to higher absorption of calcium. Control samples received addition of 2.5 % (w/w) traditional emulsifying agents. Model processed cheese samples were assessed by sensory analysis after 14 days. Samples without emulsifying agents should be macroscopic homogeneous. Value of pH has influence on properties of the final product. pH was measured 14 days after processing. The sample with 1 % (w/w) sodium adipate was assessed as the best sample which was macroscopic homogeneous with pH 5.8.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

4

Issue of the periodical within the volume

2/Mim.č.

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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