Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002866" target="_blank" >RIV/62157124:16270/10:00002866 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/10:63510051

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Popis výsledku v původním jazyce

Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of < 1.0% w/w) were chosen:modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, ?-carrageenan and ?-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) ? carrageenan or ? carrageenan were found to be homogeneous, however the products were hard with fracturable texture.

Název v anglickém jazyce

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Popis výsledku anglicky

Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of < 1.0% w/w) were chosen:modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, ?-carrageenan and ?-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) ? carrageenan or ? carrageenan were found to be homogeneous, however the products were hard with fracturable texture.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

International Dairy Journal

ISSN

0958-6946

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000276123200005

EID výsledku v databázi Scopus

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