Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 75; no. 3; pp. 679 - 689
Main Authors Kůrová, Vendula, Salek, Richardos Nikolaos, Černíková, Michaela, Lorencová, Eva, Zalešáková, Ludmila, Buňka, František
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.08.2022
Subjects
Cheese
Dairy products
Dry matter
Emulsifying salts
Furcellaran
Processed cheese
Processed foods
Rheology
Rigidity
Salts
Storage period
Viscoelasticity
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Summary:The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS. Furcellaran as a substitute for emulsifying salts in processed cheese spread.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12871