The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Authors

  • František Buňka Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Gabriela Nagyová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Richados Nikolaos Salek Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Michaela Černí­ková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n,
  • Helena Bacova Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Stanislav Kráčmar Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, 767 01 Zlí­n

DOI:

https://doi.org/10.5219/312

Keywords:

emulsifying salt, processed cheese spread, hardness, optical density

Abstract

The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates.  Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.

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References

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Published

2013-11-17

How to Cite

Buňka, F. ., Nagyová, G. ., Salek, R. N., Černí­ková, M. ., Bacova, H. ., & Kráčmar, S. . (2013). The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 191–196. https://doi.org/10.5219/312

Issue

Vol. 7 No. 1 (2013): Potravinarstvo

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