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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

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

1879-0143

Svazek periodika

158

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

15

Strana od-do

—

Kód UT WoS článku

001274204200001

EID výsledku v databázi Scopus

2-s2.0-85198579520