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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.