Emulsifying salt increase stability of cheese emulsions during holding

Anni Bygvrå Hougaard; Anna G. Sijbrandij; Camilla Varming; Ylva Margareta Ardö; Richard Ipsen

doi:10.1016/j.lwt.2015.01.006

Emulsifying salt increase stability of cheese emulsions during holding

Anni Bygvrå Hougaard^*, Anna G. Sijbrandij, Camilla Varming, Ylva Margareta Ardö, Richard Ipsen

^*Corresponding author af dette arbejde

Mejeri, kød og planteproduktteknologi

19 Citationer (Scopus)

Abstract

In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.

Originalsprog	Engelsk
Tidsskrift	LWT -Food Science and Technology
Vol/bind	62
Udgave nummer	1, Part 1
Sider (fra-til)	362-365
Antal sider	4
ISSN	0023-6438
DOI	https://doi.org/10.1016/j.lwt.2015.01.006
Status	Udgivet - 1 jun. 2015

Adgang til dokumentet

10.1016/j.lwt.2015.01.006

Citationsformater

@article{b68a2d0249cf4b2bb089e2d0b6ceb43f,

title = "Emulsifying salt increase stability of cheese emulsions during holding",

abstract = "In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.",

keywords = "Cheese emulsion, Cheese powder, Emulsifying salt, Stability",

author = "Hougaard, {Anni Bygvr{\aa}} and Sijbrandij, {Anna G.} and Camilla Varming and Ard{\"o}, {Ylva Margareta} and Richard Ipsen",

year = "2015",

month = jun,

day = "1",

doi = "10.1016/j.lwt.2015.01.006",

language = "English",

volume = "62",

pages = "362--365",

journal = "LWT -Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press",

number = "1, Part 1",

}

TY - JOUR

T1 - Emulsifying salt increase stability of cheese emulsions during holding

AU - Hougaard, Anni Bygvrå

AU - Sijbrandij, Anna G.

AU - Varming, Camilla

AU - Ardö, Ylva Margareta

AU - Ipsen, Richard

PY - 2015/6/1

Y1 - 2015/6/1

N2 - In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.

AB - In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60°C for 1h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60°C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.

KW - Cheese emulsion

KW - Cheese powder

KW - Emulsifying salt

KW - Stability

U2 - 10.1016/j.lwt.2015.01.006

DO - 10.1016/j.lwt.2015.01.006

M3 - Journal article

SN - 0023-6438

VL - 62

SP - 362

EP - 365

JO - LWT -Food Science and Technology

JF - LWT -Food Science and Technology

IS - 1, Part 1

ER -

Emulsifying salt increase stability of cheese emulsions during holding

Abstract

Adgang til dokumentet

Fingeraftryk

Citationsformater