This section was written with the help of SYNPA. 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. Skim milk (black), containing fat droplets. Even hot dogs: during manufacturing, the finely ground meat smoothly emulsifies fat into water inside the dog. From Modernist Cuisine: 'The casein proteins in milk coagulate to form a gel they then settle out as curds. These emulsions can be directly transformed into cheese products. Milk is an emulsion too, with droplets of butterfat dispersed throughout a watery medium. The casein then unfolds to expose lipophilic and hydrophilic ends which provide the emulsification between the water and fat phase of the food system. Basically, sodium alginate helps the natural emulsifiers contained within cheese (cheese, after all, is a gel), creating an emulsion that can survive heating beyond the temperatures at which a cheese's emulsion will normally break. This triggers the removal of the bridges that bind the calcium ions inside of the casein and hold this milk protein together. Natural cheeses may be pasteurised in order to extend their shelf life. Monovalent sodium or potassium ions replace the divalent calcium ion on the casein milk proteins. Milk and cream are O/W emulsions while butter is a W/O emulsion. It is claimed that emulsifiers aid in the formation of the milk fat emulsion during homogenization. Emulsifying salts are used in the production of processed cheeses to disperse proteins and lipids and obtain a homogeneous product.
0 Comments
Leave a Reply. |