Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1994-08-15
1995-12-26
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 36, 426 39, A23C 1902, A23C 19082, A23C 19068
Patent
active
054785901
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The subject of the invention is the use of acidic sodium polyphosphates for the production of natural cheese, processed cheese and cheese preparations.
DESCRIPTION OF RELATED ART
Phosphates are already used to a wide extent in the foodstuff industry and also in the cheese industry. In the cheese industry, as processing salts there are especially used orthophosphates, pyrophosphates and tripolyphosphates and highly condensed polyphosphates with P.sub.2 O.sub.5 contents of 60-70 wt. % with sodium, potassium or calcium as cations. It is known that these compounds possess a certain anti-bacterial action, especially against gram-positive bacteria, and thus can be used as preserving agents for foodstuffs. An anti-oxidative action for meat and meat products is also known. Such polyphosphates are also used as processed cheese additives and as stabilisers in the production of condensed milk.
In the case of the polyphosphates, a differentiation is to be made between the chain-shaped ones, systematically designated as catens polyphosphates, and the ring-shaped cyclopolyphosphates, which are frequently also referred to as metaphosphates. The production of a series of defined acidic metaphosphates with P.sub.2 O.sub.5 contents of 75-78 wt. % and Na.sub.2 O contents of 24-17 wt. % and water contents of 2-6 wt. % is described in U.S. Pat. No. 2,774,672, according to which these products can be used as bakery rising agents. This patent specification also gives the phase diagram for sodium phosphate/phosphoric acid mixtures in dependence upon the temperature.
According to the Food Chemical Coder (FCC III), polyphosphates and metaphosphates are legally permitted for foodstuff purposes when they have P.sub.2 O.sub.5 contents of 60-71 wt. %.
SUMMARY OF THE INVENTION
Surprisingly, it has now been ascertained that acidic sodium polyphosphates with P.sub.2 O.sub.5 contents of 70.6-77 wt. % and sodium oxide contents of 20-27 wt % which also have a residual water content of about 2-3 wt. % can be used with great success not only as processing adjuvents but also as stabilising agents in the cheese industry.
DETAILED DESCRIPTION
The polyphosphates preferably have a P.sub.2 O.sub.5 content of 71-73 wt. %. Polyphosphates with a P.sub.2 O.sub.5 content of 70.0 or below are practically useless as stabilising agents. Hitherto, it has not been known upon what this sudden change of action depends.
For a use of the polyphosphates as processing salt, a content of about 2-4 wt. % of the processing is necessary. However, since these compounds are relatively acidic, it is preferred, in addition to the polyphosphates, to use other known processing salts, such as trisodium citrate or trisodium phosphate, in an amount of 0.5-2 wt. % and correspondingly to reduce the content of polyphosphates according to the invention to 0.1-1 wt. %.
The stabilising and preserving action according to the invention occurs at a concentration of 0.1-0.5 wt. % of the cheese mass. Since the phosphates according to the invention, in the case of addition to dairy milk, accumulate on the protein and are precipitated with this, the phosphates according to the invention can also already be added to the dairy milk in an amount of 0.001-0.05 wt. %, preferably of 0.003-0.01 wt. %. The nitrates previously added as stabilisers to dairy milk, which are hazardous to health, can then be dispensed with.
Furthermore, in addition to the polyphosphates, it has proved to be advantageous also to add a proportion of 0.1-10 wt. parts of Maddrell's salt per part of polyphosphate, whereby, in the case of almost equally good processing salt and stabilising action, the acidity of the mixture is considerably lowered.
Acidic polyphosphates which are used according to the invention are preponderantly chain-shaped condensation products with average chain lengths of about 8-20 which are partly also cross-linked but only to a small extent, i.e. contain an amount of less than 2 wt. % of sodium trimetaphosphate and sodium tetrametaphosphate. The above-defined water is
REFERENCES:
patent: 2774672 (1956-12-01), Griffith
patent: 3982025 (1976-09-01), Hashimoto et al.
patent: 4053643 (1977-10-01), Corbin, Jr.
patent: 4347258 (1982-08-01), Merkenich et al.
The Condensed Chemical Dictionary, 7th Edition 1966.
Chemical Dictionary, Grant & Hackh's 5th Edition, 1987.
Food Chemicals Codex, "Sodium Polyphosphates, Glassy", pp. 295, 296, (1981).
Maurer-Rothmann Andrea
Merkenich Karl
Scheurer Guenter
Taenzler Richard
BK Ladenburg GmbH
Hunter Jeanette
Koh Choon P.
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