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- W4213065617 abstract "The aim of the chapter was to explain the importance of emulsifying salts during processed cheese production. Firstly, the principles of emulsifying salts action in the model system or processed cheese were described. In particular, the phase of ion exchange and liberating of caseins and their action in the process of water hydration and fat emulsification were characterized. Hence, the formation of new protein matrix during so called “creaming phase” was explained. The chapter was focused especially on phosphate- and citrate-based emulsifying salts. Moreover, the role of solely used phosphates and citrate (sodium salts) was characterized. Additionally, the more complicated systems of binary and ternary mixtures of phosphates and/or citrates were also described. Legislative aspects of emulsifying salts used were taken into account, too. At the end of the chapter, the possibility of traditional emulsifying salts substitution was described and four possible approaches were presented." @default.
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- W4213065617 date "2022-01-01" @default.
- W4213065617 modified "2023-09-25" @default.
- W4213065617 title "Functionality of salts used in processed cheese manufacture" @default.
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- W4213065617 doi "https://doi.org/10.1016/b978-0-12-821445-9.00011-x" @default.
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