Functionality of Ingredients: Emulsifying Salts

Processed Cheese and Analogues

Volumn , Issue , 2011, Pages 110-132

  Lucey, J A ^a   Maurer Rothmann, A ^b   Kaliappan, S ^c  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Business Unit Food   (Germany)

^c Frito Lay   (United States)

Author keywords

Creaming and structure formation cooling and storage; Crystal formation, and other properties of emulsifying salts; Emulsifying salts, or melting salts not as true emulsifiers; Functionality of ingredients emulsifying salts; Main types of emulsifying salts citrate based salts, replacing acidic hydrogen atoms; Orthophosphates for condensed phosphate production; Phosphates, salts of phosphoric acid; Properties and roles emulsifying salts in processed cheese; Ring forming or cross linked phosphates not used in manufacture of processed cheese; Selection of emulsifying salt factors, in selecting emulsifying salts

Indexed keywords

EID: 84885961923     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444341850.ch4     Document Type: Chapter

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