Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

Different hydrocolloids were examined as possible replacements for traditional phosphate- and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of ≤1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, κ-carrageenan and ι-carrageenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) κ-carrageenan or ι-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.