Monitoring the progression of calcium and protein solubilisation as affected by calcium chelators during small-scale manufacture of casein-based food matrices

- The progression of calcium and protein solubility was investigated during manufacture of casein-based food systems.
- The matrix formed plus any free liquid not completely incorporated were collected and centrifuged.
- Higher calcium levels were present in the dispersed phase of matrices containing calcium chelators.
- Protein content of the dispersed phase was low regardless of chelator addition.
- Results clarify the critical role of calcium chelators in modulating casein hydration and dispersion.

Calcium and protein solubilisation during small-scale manufacture of semi-solid casein-based food matrices was investigated and found to be very different in the presence or absence of calcium chelating salts. Calcium concentrations in the dispersed phase increased and calcium-ion activity (ACa++) decreased during manufacture of the matrices containing calcium chelating salts; with ∼23% of total calcium solubilised by the end of manufacture. In the absence of calcium chelating salts, these concentrations were significantly lower at equivalent processing times and remained unchanged as did ACa++, throughout manufacture. The protein content of the dispersed phase was low (≤3% of total protein), but was significantly higher for matrices containing calcium chelating salts. This study elucidates the critical role of calcium chelating salts in modulating casein hydration and dispersion and gives an indication of the levels of soluble calcium and protein required to allow matrix formation during manufacture of casein-based food structures e.g. processed and analogue cheese.