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Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads
Author(s) -
BRUMMEL SHARON E.,
LEE KEN
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03918.x
Subject(s) - guar gum , pectin , food science , xanthan gum , flavor , chemistry , moisture , viscosity , guar , fat substitute , carrageenan , emulsion , rheology , materials science , organic chemistry , composite material
Aqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.