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Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese

2018; Wiley; Volume: 71; Issue: 3 Linguagem: Inglês

10.1111/1471-0307.12519

1471-0307

Eduardo Bruno Nogueira, Bruno R C Costa‐Lima, Fernanda Romano TORRES, Ana Victoria Regazone, Lilian Faria de Melo, Róbson Maia Franco, Marco Antônio Sloboda Cortez,

Biochemical Analysis and Sensing Techniques

The influence of different emulsifying salts ( ES ) on the physicochemical parameters and sensory qualities of spreadable processed cheese ( SPPC ) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES . The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.