Functionality of salts used in processed cheese manufacture

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558079" target="_blank" >RIV/60162694:G42__/23:00558079 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/22:63558378

Výsledek na webu

<a href="https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology" target="_blank" >https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/B978-0-12-821445-9.00011-X" target="_blank" >10.1016/B978-0-12-821445-9.00011-X</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Functionality of salts used in processed cheese manufacture

Popis výsledku v původním jazyce

The aim of the chapter was to explain the importance of emulsifying salts during processed cheese production. Firstly, the principles of emulsifying salts action in the system or processed cheese were described. In particular, the phase of ion exchange and liberating of caseins and their action in the process of water hydration and fat emulsification were described. Hence, the formation of new protein matrix during so called “creaming phase” was explained. The chapter was focused especially on phosphate- and citrate-based emulsifying salts. Moreover, the role of solely used phosphates and citrate (sodium salts) was explained. Additionally, the more complicated systems of binary and ternary mixtures of phosphates and/or citrates were also described. Legislative aspects of emulsifying salts used were taken into account, too. At the end of the chapter, the possibility of traditional emulsifying salts substitution was described and four possible approaches were presented.

Název v anglickém jazyce

Functionality of salts used in processed cheese manufacture

Popis výsledku anglicky

The aim of the chapter was to explain the importance of emulsifying salts during processed cheese production. Firstly, the principles of emulsifying salts action in the system or processed cheese were described. In particular, the phase of ion exchange and liberating of caseins and their action in the process of water hydration and fat emulsification were described. Hence, the formation of new protein matrix during so called “creaming phase” was explained. The chapter was focused especially on phosphate- and citrate-based emulsifying salts. Moreover, the role of solely used phosphates and citrate (sodium salts) was explained. Additionally, the more complicated systems of binary and ternary mixtures of phosphates and/or citrates were also described. Legislative aspects of emulsifying salts used were taken into account, too. At the end of the chapter, the possibility of traditional emulsifying salts substitution was described and four possible approaches were presented.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations.

ISBN

978-0-12-821445-9

Počet stran výsledku

30

Strana od-do

147-176

Počet stran knihy

510

Název nakladatele

Woodhead Publishing

Místo vydání

Cambridge, MA 02139, United States

Kód UT WoS kapitoly

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