April 28/Zlin, Czech Republic/Agriculture Week -- According to recent research from Zlin, Czech Republic, "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, kappa-carrageenan and iota-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," wrote M. Cernikova and colleagues.