ScholarLens Back to search
1991•Journal of Food ScienceRequires access

Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate

C. CAVALIER‐SALOU, Jean Claude Cheftel

Open publisher page 76 citations

Abstract

ABSTRACT 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.

About this research paper

What this paper is about

ABSTRACT 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.

Why it matters

OpenAlex reports 76 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

ABSTRACT 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.

Key concepts: Sodium Caseinate, Chemistry, Casein, Degree of polymerization, Food science, Calcium salts, Phosphate, Calcium

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate — Research Paper | ScholarLens