Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads
S. E. Brummel, Ken Lee
Journal of Food Science
Abstract
ABSTRACT Aqueous dispersions of soluble hydrocolloids replaced lipids in process cheese spreads. About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formulation. Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis. Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control. Above these gum levels, cheese spread firmness (by Instron measure) increased while melt decreased. A 15% fat, 62% moisture cheese spread with 1.7% pectin was most like the control. In sensory studies it was less preferred than a control spread (25% fat, 48% moisture) due partially to less flavor.
Extracted Claims
14 claims extracted from this paper into the knowledge graph
soluble hydrocolloids enable fat reduction
“About 40% and 50% fat reduction was obtained relative to a control cheese spread containing 25% fat by increasing moisture to 62% and 68%, respectively, and eliminating a portion of fat from the formu...”
Zooglan 115 gums added process cheese spreads
“Xanthan, λ‐carrageenan, three types of high‐methoxyl pectin, propylene glycol alginate, low‐viscosity guar and Zooglan 115 gums were added to process cheese spreads at 0.18% to 4.1% wet basis.”
1.7% low‐viscosity guar resulted in consistent texture
“Spreads with 2.2%λ ‐carrageenan, 1.7% to 2.2% pectin or 1.7% low‐viscosity guar had textures consistent with a high‐fat cheese control.”