Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese | Zendy

Nogueira Eduardo B | Zendy; CostaLima Bruno R C | Zendy; Torres Fernanda | Zendy; Regazone Ana Victoria | Zendy; Melo Lilian | Zendy; Franco Robson M | Zendy; Cortez Marco Antonio S | Zendy

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Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

Author(s) -

Nogueira Eduardo B,

CostaLima Bruno R C,

Torres Fernanda,

Regazone Ana Victoria,

Melo Lilian,

Franco Robson M,

Cortez Marco Antonio S

Publication year - 2018

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12519

Subject(s) - polyphosphate , chemistry , sodium , potassium , food science , hydrolysis , phosphate , chromatography , biochemistry , organic chemistry

The influence of different emulsifying salts ( ES ) on the physicochemical parameters and sensory qualities of spreadable processed cheese ( SPPC ) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES . The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.

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