The viscosity of processed cheese sauces depending on addition type and concentration of 1-monoglycerides

Zuzana  Hanáková; František  Buňka; Eva  Weiserová; Rahula  Janiš

doi:10.5219/183

Authors

Zuzana Hanáková Zuzana Hanáková, Thomas Bata University in Zlín, Faculty of Technology, Department of Fat, Surfactant and Cosmetic Technology, Nám. TGM 5555, 760 01, Zlín
František Buňka Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology and Microbiology, Nám. TGM 5555, 760 01, Zlín
Eva Weiserová Thomas Bata University in Zlín, Faculty of Technology, Department of Fat, Surfactant and Cosmetic Technology, Nám. TGM 5555, 760 01, Zlín
Rahula Janiš Thomas Bata University in Zlín, Faculty of Technology, Department of Fat, Surfactant and Cosmetic Technology, Nám. TGM 5555, 760 01, Zlín

DOI:

https://doi.org/10.5219/183

Keywords:

processed cheese sauce, viscosity, 1-monoglycerides

Abstract

The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin.

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