The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63580138" target="_blank" >RIV/70883521:28110/24:63580138 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0958694624001511?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694624001511?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2024.106031" target="_blank" >10.1016/j.idairyj.2024.106031</a>

Result language

angličtina

Original language name

The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review

Original language description

Processed cheese is a dairy product made by heating and mixing natural cheese with emulsifying salts (sodium phosphates, polyphosphates, and citrates) to create a smooth and homogeneous cheese matrix. Adding emulsifying salts improves the emulsifying capacity of proteins (caseins), enhancing their ability to act as emulsifiers. Furthermore, processed cheese can contain various ingredients, focusing on nutrient content modification and techno-functional properties improvement, resulting in a final product with the desired properties. This review paper provides a comprehensive point of view of the existing information regarding emulsifying salt applications in manufacturing processed cheese and their impact on processed cheese quality and techno-functional properties. In particular, the ion exchange phenomenon, pH adjustment and stabilization, and creaming processes were detailed for solely applied emulsifying salts, and their binary and ternary mixtures. The prospects of emulsifying salts replacement were also considered. Generally, processed cheese&apos;s consistency (evaluated in terms of textural and rheological parameters) depends on the composition of emulsifying salts mixtures (ratios of sodium monophosphate, sodium diphosphate, sodium polyphosphate, and sodium citrate). The information summarized in this review could serve as a tool for the dairy industry to help appropriately select emulsifying salts for manufacturing processed cheese with desired properties. Future perspectives on emulsifying salt usage in processed cheese could include evaluating their role in improving nutritional profiles, enhancing functional properties, and addressing specific dietary requirements.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2024

Confidentiality

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

Name of the periodical

International Dairy Journal

ISSN

0958-6946

e-ISSN

1879-0143

Volume of the periodical

158

Issue of the periodical within the volume

Neuveden

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

15

Pages from-to

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UT code for WoS article

001274204200001

EID of the result in the Scopus database

2-s2.0-85198579520