Premium
Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate
Author(s) -
CAVALIERSALOU C.,
CHEFTEL J.C.
Publication year - 1991
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.1365-2621.1991.tb08636.x
Subject(s) - sodium caseinate , chemistry , casein , degree of polymerization , food science , calcium salts , phosphate , calcium , dissociation (chemistry) , sodium , polymerization , chromatography , organic chemistry , polymer
Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (>1%) or Na 2 HPO 4 (>2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.