Preparation of process cheese using liquid sodium citrate

Details Preparation of process cheese using liquid sodium citrate Preparation of process cheese using liquid sodium citrate

1995-03-07

1996-04-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

A23C 1900

Patent

active

055059791

ABSTRACT:
Sodium citrate emulsifying agents can be prepared by contacting a liquid sodium citrate with an effective amount of a source of alkalinity to give a liquid citrate composition containing above 41 wt-% of a tri-salt citrate. The liquid citrate composition can then be combined with a cheese product precursor to produce a processed cheese product.

REFERENCES:
patent: 2485637 (1949-10-01), Gooding et al.
patent: 5211978 (1993-05-01), Merkenich et al.
patent: 5231225 (1993-07-01), Baniel et al.
patent: 5234707 (1993-08-01), Merkenich et al.
patent: 5458909 (1995-10-01), Sevenich
Food Microstructure, vol. 4 (1985), pp. 297-312, Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese--A Review, Marijana Caric, Maroslav Gantar, and Miloslav Kalab.

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