The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness

Popis výsledku v původním jazyce

The scope of this study was to describe the dependence of hardness of processed cheese spreads on the composition of ternary mixtures of emulsifying salts (trisodium citrate (TSC), disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salt of polyphosphate (P20)) after a 30 day storage period. Three types of ternary mixtures (DSP:TSPP:TSC; DSP:TSC:P20; TSC:TSPP:P20) were studied and their composition was utilized at shifting proportions with a step of 20%. The effects were studiedin samples (i) with pH adjustment (target values within the interval of 5.60?5.80); and, (ii) without pH adjustment. All analyses were performed after 30 days of storage at 6 °C. At constant P20 content (<= 60%) in the ternary mixture an increase on hardness was observed at a DSP:TSPP ratio (~ 1:1?3:4). Moreover, when ternary mixtures with TSC and TSPP were used (at zero content of the rest of salts in the ternary mixture), the products consisting of TSC and TSPP (~ 1:1) were the hardes

Název v anglickém jazyce

The impact of ternary mixtures composed of sodium phosphate and citrate salts on processed cheese spreads hardness

Popis výsledku anglicky

The scope of this study was to describe the dependence of hardness of processed cheese spreads on the composition of ternary mixtures of emulsifying salts (trisodium citrate (TSC), disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP), and sodium salt of polyphosphate (P20)) after a 30 day storage period. Three types of ternary mixtures (DSP:TSPP:TSC; DSP:TSC:P20; TSC:TSPP:P20) were studied and their composition was utilized at shifting proportions with a step of 20%. The effects were studiedin samples (i) with pH adjustment (target values within the interval of 5.60?5.80); and, (ii) without pH adjustment. All analyses were performed after 30 days of storage at 6 °C. At constant P20 content (<= 60%) in the ternary mixture an increase on hardness was observed at a DSP:TSPP ratio (~ 1:1?3:4). Moreover, when ternary mixtures with TSC and TSPP were used (at zero content of the rest of salts in the ternary mixture), the products consisting of TSC and TSPP (~ 1:1) were the hardes

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník příspěvků z XVI. Konference mladých vědeckých pracovníků s mezinárodní účastí

ISBN

978-80-7305-670-4

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

7-9

Název nakladatele

Veterinární a farmaceutická univerzita

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

28. 5. 2014

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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