Emulsifying salts are used in the production of processed cheeses to disperse proteins and lipids and obtain a homogeneous product. Monovalent sodium or potassium ions replace the divalent calcium ion on the casein milk proteins. This triggers the removal of the bridges that bind the calcium ions inside of the casein and hold this milk protein together. The casein then unfolds to expose lipophilic and hydrophilic ends which provide the emulsification between the water and fat phase of the food system. The function of creating the desired textural properties in processed cheese and cheese/cream-based sauces and dressings is influenced by the types of emulsifying salts.
This section was written with the help of SYNPA.
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